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Candy Cane Pie

A festive no-bake dessert with a creamy mint filling, topped with candy canes and chocolate.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 36 pieces Oreo cookies (with filling) Crunchy, chocolatey goodness forms the base.
  • 1/2 cup unsalted butter, melted Adds richness and binds the crust.
For the Filling
  • 8 oz cream cheese, softened Provides a creamy texture with a tangy flavor.
  • 1 1/4 cups confectioners’ sugar (divided) Sweetens the filling perfectly.
  • 1/2 cup unsalted butter, softened For a smooth and velvety filling.
  • 1 1/3 cups heavy cream (divided) Essential for achieving whipped peaks.
  • 1 tsp peppermint extract (or vanilla extract for milder flavor) Infuses refreshing peppermint flavor.
  • 1 box (3.9 oz) vanilla or white chocolate instant pudding mix Adds body and creaminess.
  • 3/4 cup whole milk Blends everything together smoothly.
  • 2 tsp unflavored gelatin Helps to set and stabilize the filling.
  • 2 tbsp cold water For blooming the gelatin.
  • 1/2 cup crushed candy canes or peppermint candies Offers a festive crunch.
  • 1/4 cup mini chocolate chips Introduces a delicious chocolatey surprise.
  • 4.5 oz white chocolate chips or chopped white chocolate For a rich, sweet topping.
  • 1/4 cup heavy cream (for ganache) Provides a luxurious finish.
  • 1.5 oz melted semi-sweet chocolate (for drizzle) Adds depth and richness.
  • extra as needed crushed candy canes (for garnish) Enhances the holiday sparkle.
  • as needed sprinkles festive sprinkles or snowflake decorations For that extra magic touch.

Method
 

Preparation
  1. Pulse the Oreo cookies into fine crumbs and mix with the melted butter. Press into a 9.5-inch tart or springform pan. Freeze for about 20 minutes.
  2. Whip the cold heavy cream until soft peaks form. Gradually add confectioners’ sugar and peppermint extract, whipping until stiff peaks form. Chill.
  3. In a separate bowl, beat cream cheese and butter until smooth. Mix in the remaining confectioners’ sugar.
  4. Bloom the gelatin in cold water for about 5 minutes, then melt and cool slightly.
  5. Whisk pudding mix with milk until thick, then mix into the cream cheese mixture.
  6. Fold in the whipped cream and melted gelatin, then stir in crushed candy canes and mini chocolate chips.
  7. Spread the filling into the Oreo crust and refrigerate for at least 5-6 hours or overnight.
  8. Pour hot cream over white chocolate chips, let sit for 2 minutes, then stir and spread over the set filling.
  9. Drizzle with melted semi-sweet chocolate, pipe whipped cream around the edges, and sprinkle with crushed candy canes and sprinkles.

Notes

Use room temperature ingredients for a smooth consistency. Stabilize whipped cream with cornstarch if desired. This pie can be made a day in advance to enhance flavors.