Description
This no-bake Candy Cane Pie is a festive and creamy holiday dessert featuring an Oreo cookie crust, peppermint cream filling, white chocolate ganache, and crushed candy cane toppings. Perfect for Christmas parties or make-ahead entertaining.
Ingredients
Scale
- 36 Oreo cookies (with filling)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1¼ cups confectioners’ sugar (divided)
- ½ cup unsalted butter, softened
- 1⅓ cups heavy cream (divided)
- 1 tsp peppermint extract (or vanilla extract)
- 1 (3.9 oz) box vanilla or white chocolate instant pudding mix
- ¾ cup whole milk
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- ½ cup crushed candy canes or peppermint candies
- ¼ cup mini chocolate chips
- 4.5 oz white chocolate chips or chopped white chocolate
- ¼ cup heavy cream (for ganache)
- 1.5 oz melted semi-sweet chocolate (for drizzle)
- Extra crushed candy canes (for garnish)
- Festive sprinkles or snowflake decorations
Instructions
- Pulse Oreo cookies into fine crumbs and mix with melted butter. Press into a 9.5-inch tart pan or springform pan and freeze for 20 minutes.
- Whip 1⅓ cups cold heavy cream until soft peaks form. Add ¼ cup powdered sugar and peppermint extract. Whip to stiff peaks. Refrigerate.
- In a separate bowl, beat softened cream cheese and ½ cup butter until smooth. Add 1 cup powdered sugar and mix until creamy.
- Bloom gelatin in 2 tablespoons cold water for 5 minutes, then gently heat until dissolved. Let cool slightly.
- Whisk pudding mix with ¾ cup milk until thickened, about 2 minutes.
- Combine pudding with the cream cheese mixture. Fold in whipped cream and cooled gelatin. Add crushed candy canes and mini chocolate chips.
- Spread the filling into the prepared crust. Smooth the top and refrigerate for 5–6 hours or overnight until firm.
- Heat ¼ cup cream and pour over white chocolate. Let sit for 2 minutes, then stir until smooth. Spread ganache over the pie.
- Drizzle melted semi-sweet chocolate on top. Decorate with piped whipped cream, crushed candy canes, and festive sprinkles.
Notes
- Use a removable bottom tart pan for easy slicing.
- Chill overnight for best results.
- Crush candy canes finely to avoid chewy chunks.
- Decorate just before serving to keep garnishes fresh.
- You can use Cool Whip instead of homemade whipped cream for convenience.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg