Candy Cane Pie is sweet, creamy, and full of peppermint flavor. This recipe is a perfect addition to your holiday baking list.
Candy Cane Pie is actually very easy to make and perfect for any occasion. It uses store-bought crust, which helps with time management and the yummy peppermint flavor.
Table of Contents
Why you should make this Peppermint Pie
Simple Ingredients – Made with just a few simple ingredients and requires no baking, what’s not to love about this Peppermint Pie?
Festive Dessert – Not only does it taste great, but it looks gorgeous. It makes for a perfect dessert after any holiday dinner or family gathering.
Easy to Make – With the easy instructions you can whip up this pie without much effort at all.
If you love recipes like this, you may also enjoy this Peppermint Bark Muddy Buddy recipe.
What You Need To Make This Candy Cane Pie Recipe
- Oreo pie crust
- instant chocolate pudding
- milk
- cream cheese softened
- powdered sugar
- clear vanilla extract
- whipped topping
- peppermint extract
- chocolate chips
- cold water
- unflavored gelatin
- heavy whipping cream
Equipment Needed
- medium mixing bowl
- whisk
- large mixing bowls
- hand mixer
- piping bowl
How to Make Candy Cane Pie
Full directions and measurements for this dish are in the printable recipe card below. These step-by-step photos and instructions are here to help you visualize how to make this recipe.
In a medium mixing bowl, combine pudding mix and milk. Whisk to fully combine and place in the refrigerator to set for about 5 minutes.
Remove pudding from refrigerator and spoon mixture into chocolate pie crust. Smooth out and then put into the freezer for 2 hours to fully set.
In a medium mixing bowl, combine pudding mix and milk. Whisk to fully combine and place in the refrigerator to set for about 5 minutes.
Remove pudding from refrigerator and spoon mixture into chocolate pie crust. Smooth out and then put into the freezer for 2 hours to fully set.
Using a large mixing bowl, mix together cream cheese and powdered sugar. Adding in peppermint and vanilla extract. Once combine, fold in whipped topping and the chocolate chips.
Scoop mixture on top of the chocolate pudding mixture and allow to set in the freezer for another hour.
Next, start your whipping cream topping. In a cold mixing bowl add cold water and gelatin. Allow setting for 5 minutes.
In a large mixing bowl pour in heavy whipping cream, vanilla, and powdered sugar. Turn the mixer on medium and start to beat the sugar, heavy cream, and vanilla.
Slowly mix for about 30 seconds and then turn on high for about 2 minutes or until soft peaks form. Place whipping cream into a piping bag and pipe a star design on the top of the pie. Sprinkle with crushed peppermints or candy cane pieces and serve cold.
Storage
Store the Candy Cane Pie in the fridge for up to five days, if you can manage to not it all before then!
Tips
- You can use crushed Andes mints in place of candy canes for a different twist.
- Be sure to allow each layer to fully set before adding in the next layer.
- Instead of covering your pie with plastic wrap which can smear the whipped topping, use the top of the pan crust to keep your candy cane pie covered.
Substitutions and Variations
- Fresh whipped cream can be used in place of the whipped topping if you prefer.
- Use a graham cracker crust for a traditional twist on this Peppermint Pie recipe.
- Top your Candy Cane Pie with chocolate shavings or sprinkles for a festive look.
- Chopped Andes mints would also work well in this Candy Cane Pie recipe.
Candy Cane Pie Recipe FAQs
Can you freeze this Candy Cane Pie?
Can I use a gluten-free crust?
Can I make this Peppermint Pie ahead?
How long can I store this pie in my fridge?
More Christmas Recipes You May Enjoy
- Christmas Tree Cupcakes
- Gingerbread Hot Cocoa Bombs
- Melted Snowman Bark
- Christmas Tree Brownie Bites
- Peppermint Whoopie Pies
No Bake Candy Cane Pie
EQUIPMENT
- Medium mixing bowl
- large mixing bowls
- piping bowl
INGREDIENTS
- 1 Oreo pie crust
- 3.9 ounces instant chocolate pudding
- 2 cups milk
- 8 oz cream cheese softened
- 1 ¼ cup powdered sugar
- ½ teaspoon clear vanilla extract
- 8 oz container whipped topping
- ½ tsp. peppermint extract
- ¾ cup chocolate chips
- 4 tsp. cold water
- 1 tsp. unflavored gelatin
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp. clear vanilla extract
INSTRUCTIONS
- In a medium-mixing bowl, combine pudding mix and milk. Whisk to fully combine and place in the refrigerator to set for about 5 minutes.
- Remove pudding from refrigerator and spoon mixture into chocolate piecrust. Smooth out put into the freezer for 2 hours to fully set.
- Using a large mixing bowl, mix together cream cheese and powdered sugar. Adding in peppermint and vanilla extract. Once combine, fold in whipped topping and the chocolate chips.
- Scoop mixture on top of the chocolate pudding mixture and allow to set in the freezer for another hour.
- Next start your whipping cream topping. In a cold mixing bowl add cold water and gelatin. Allow to set for 5 minutes.
- In a large mixing bowl pour in heavy whipping cream, vanilla and powdered sugar. Turn the mixer on medium and start to beat the sugar, heavy cream and vanilla.
- Slowly mix for about 30 seconds and then turn on high for about 2 minutes or until soft peaks form.
- Place whipping cream into a piping bag and pipe a star design on the top of the pie.
- Sprinkle with crushed peppermints or candy cane pieces and serve cold
Nutrition Information
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