Candy Cane Pie (aka Peppermint Pie)

Slice of peppermint pie with pink and white layers in an Oreo crust, topped with crushed candy cane, on a plate with the full pie and a bowl of peppermint candies in the background.

4.74 from 61 votes

Candy Cane Pie (aka Peppermint Pie)

My no-bake candy cane pie has a fluffy pink peppermint cream cheese filling in a chocolate crust, under a whipped topping that holds its shape. Make it the night before.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 255kcal

Author: Jennifer Fishkind

Ingredients

For the pie:

1 Oreo pie crust/chocolate pie crust
½ cup heavy cream
¾ cup powdered sugar
1 (8-ounce) package cream cheese softened
5 drops red food coloring
1 teaspoon vanilla extract
½ teaspoon peppermint extract
¼ cup peppermint candy canes or mints crushed

For the topping:

1½ cups cold heavy cream
1½ tablespoons white chocolate instant pudding mix (Jell-O) dry powder only
Crushed peppermint candy for the top

Instructions

In a large bowl, whip the ½ cup of heavy cream until stiff peaks form. Set it aside.
½ cup heavy cream
In a medium bowl, use a hand mixer to beat the powdered sugar and cream cheese until smooth.
¾ cup powdered sugar, 1 (8-ounce) package cream cheese
Add the food coloring, peppermint extract and vanilla extract and mix until the color is even.
5 drops red food coloring, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
Mix in the ¼ cup of crushed candy canes.
¼ cup peppermint candy canes or mints
Add the cream cheese mixture to the bowl of whipped cream and mix on low speed until combined.
Pour the filling into the pie crust and smooth the top.
1 Oreo pie crust/chocolate pie crust
Whip the 1½ cups of cold heavy cream with the 1½ tablespoons of dry pudding mix until soft peaks form. Spread it evenly over the filling.
1½ cups cold heavy cream, 1½ tablespoons white chocolate instant pudding mix (Jell-O)
Chill for at least 2 hours. Sprinkle the crushed peppermint over the top right before serving.
Crushed peppermint candy

Notes

Tips:

Let the cream cheese come to room temperature first so the filling beats up smooth, with no lumps.
If your crust comes in a foil pan, set the whole thing inside a glass pie plate so it stays steady.
For clean slices, use a small serrated knife dipped in hot water and wiped dry, and wipe it again between every cut.
Making two pies? Double everything and use two crusts.

Storage:

Cover the pie with plastic wrap and keep it in the fridge for up to 3 days. You can make the whole pie the night before, topping and all, and add the crushed peppermint right before serving so it stays crunchy. Do not freeze the finished pie, because the whipped topping turns watery when it thaws and the peppermint on top goes sticky. To freeze ahead, wrap the filled crust before the topping goes on and freeze it for up to 1 month. Thaw it overnight in the fridge, then add the topping, chill 2 hours and finish with the peppermint.

Nutrition