If you’re searching for a holiday dessert that’s both eye-catching and effortless, this No-Bake Candy Cane Pie is about to steal the show! Imagine a creamy, minty filling nestled in a chocolate cookie crust, topped with clouds of whipped topping and a blizzard of crushed candy canes. It’s cool, festive, and guaranteed to make spirits bright with every bite. No oven needed, just a handful of simple ingredients and a few minutes of hands-on time. Whether you’re planning a Christmas party or looking for a sweet surprise for your family, this No-Bake Candy Cane Pie brings together everything you love about the season in one irresistible slice.

No-Bake Candy Cane Pie Recipe - Recipe Image

Ingredients You’ll Need

This pie keeps things delightfully easy—each ingredient is chosen for flavor, texture, and a pop of color. Every component shines and plays a big role in making your No-Bake Candy Cane Pie both luscious and festive.

Chocolate cookie crumbs: These give the crust its deep, rich flavor and a satisfying crunch that pairs perfectly with the minty filling.
Unsalted butter: Melted butter binds the crumbs together to form a sturdy, sliceable crust.
Cream cheese: Softened to creamy perfection, this is the base for the silky filling.
Powdered sugar: Adds just the right touch of sweetness without any grittiness.
Peppermint extract: A little goes a long way—this is what gives the pie its signature cool, refreshing flavor.
Whipped topping: Folds into the filling for an airy, mousse-like texture, and doubles as a dreamy topping.
Crushed candy canes or peppermint candies: These offer crunch, color, and that unmistakable holiday sparkle.
Additional whipped topping: For piling high on top of the finished pie, making every slice extra luscious.
Extra crushed candy canes: Sprinkle on top for a festive red-and-white finish and a little crunch in every bite.
Optional chocolate shavings or drizzle: For a rich, decadent touch that plays so well with the minty flavors.

How to Make No-Bake Candy Cane Pie

Step 1: Make the Cookie Crust

Start by combining your chocolate cookie crumbs with melted butter in a medium bowl. Stir until the crumbs are evenly moistened, then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. A measuring cup works wonders for pressing the crust flat and up the edges. Pop the crust in the fridge for 20 to 30 minutes to set—it’ll become beautifully firm and ready to hold that creamy filling.

Step 2: Whip Up the Peppermint Filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—no lumps allowed! Add the powdered sugar and peppermint extract, mixing until everything is fully incorporated and fragrant. Next, gently fold in the whipped topping and crushed candy canes. The filling should be light, fluffy, and flecked with festive pops of peppermint.

Step 3: Assemble the Pie

Spoon the peppermint filling into your chilled crust and use a spatula to smooth the top. Make sure the filling reaches all the way to the edges for a picture-perfect look. Once assembled, refrigerate the pie for at least 4 hours (or overnight if you’re planning ahead) so it can set up and slice cleanly.

Step 4: Finish with Whipped Topping and Garnishes

Right before serving, slather the top of your chilled pie with an extra layer of whipped topping. Sprinkle with more crushed candy canes and, if you like, a flourish of chocolate shavings or a drizzle of melted chocolate. The result is a No-Bake Candy Cane Pie that looks straight out of a winter wonderland!

How to Serve No-Bake Candy Cane Pie

Garnishes

The best part about serving No-Bake Candy Cane Pie is getting creative with the toppings! A generous layer of whipped topping and a shower of crushed candy canes make it instantly festive. For extra flair, add chocolate shavings or a chocolate drizzle. The contrast between the cool mint and rich chocolate truly makes each bite special.

Side Dishes

Since this pie is sweet and refreshing, pair it with simple sides like fresh berries, a mug of hot cocoa, or even a warm cup of coffee. These sides complement the pie without overpowering its delightfully minty flavor. If you’re entertaining, offer a platter of assorted cookies for a full dessert spread.

Creative Ways to Present

Want to really wow your guests? Try serving No-Bake Candy Cane Pie as mini pies in individual ramekins or mason jars—adorable and perfectly portioned! Or cut the pie into wedges and serve each slice with a candy cane tucked into the side for a whimsical, photo-ready touch. Edible glitter or gold sprinkles can add extra holiday magic.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Candy Cane Pie keeps beautifully in the refrigerator. Cover the pie tightly with plastic wrap or transfer slices to an airtight container, and it’ll stay fresh for up to 3 days. The flavors get even better as they meld together, making it a great make-ahead option for busy holiday schedules.

Freezing

If you want an even firmer, ice cream-like texture, you can freeze the pie after assembling. Wrap it well and freeze for up to a month. Let it thaw in the fridge for about an hour before serving, or enjoy it straight from the freezer for a refreshing, frosty treat.

Reheating

There’s no need to reheat No-Bake Candy Cane Pie—just serve it chilled or partially thawed. If frozen solid, let it rest at room temperature for 15 to 20 minutes before slicing for the best texture. It’s meant to be cool and creamy, just as it is!

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely! Freshly whipped cream works beautifully in this pie. Just whip 1 1/2 cups of heavy cream with a bit of powdered sugar until it forms soft peaks, and use it in place of the whipped topping for a rich, homemade touch.

What’s the best way to crush candy canes without making a mess?

Place your candy canes or peppermint candies in a zip-top bag and use a rolling pin to gently crush them. This keeps the pieces contained and makes cleanup a breeze. Aim for a mix of fine bits and some larger chunks for the best texture in the pie.

Can I make No-Bake Candy Cane Pie ahead of time?

Yes, this pie is perfect for making ahead! Assemble it up to two days in advance and keep it refrigerated until you’re ready to add the toppings and serve. The flavors develop even more as it sits, making it even more delicious.

Is there a way to make the crust gluten-free?

Definitely! Simply swap out the regular chocolate cookies for your favorite gluten-free chocolate sandwich cookies or gluten-free chocolate wafer cookies. The process and taste will be just as wonderful.

Can I add chocolate chips or other mix-ins to the filling?

Of course! Mini chocolate chips or chopped dark chocolate are fantastic mixed into the filling for a chocolate-mint twist. You could also try adding festive sprinkles for even more color and crunch.

Final Thoughts

There’s something truly magical about sharing a slice of No-Bake Candy Cane Pie with loved ones during the holidays. It’s easy, crowd-pleasing, and always gets rave reviews. Give it a try this season—you’ll be amazed at how quickly it disappears from the dessert table!

No-Bake Candy Cane Pie Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This No-Bake Candy Cane Pie is a festive, creamy dessert perfect for the holiday season. Featuring a chocolate cookie crust, peppermint cream filling, and topped with whipped cream and crushed candy canes, this easy-to-make pie requires no baking and delights with its refreshing chocolate-mint flavor.

Ingredients

Scale

Crust

1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
1/4 cup unsalted butter (melted)

Filling

1 (8 oz) package cream cheese (softened)
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/2 cups whipped topping (such as Cool Whip)
1 cup crushed candy canes or peppermint candies

Topping

1 cup whipped topping
Additional crushed candy canes for garnish
Optional chocolate shavings or drizzle

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Instructions

Prepare the crust: In a bowl, mix the chocolate cookie crumbs with the melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 20–30 minutes to set and firm up.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and peppermint extract, mixing until fully incorporated. Gently fold in the whipped topping and crushed candy canes until evenly mixed, taking care not to deflate the whipped topping.
Assemble the pie: Spoon the filling into the chilled crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours or until firm and set.
Add toppings and serve: Just before serving, spread the additional whipped topping evenly over the pie. Garnish with extra crushed candy canes and optional chocolate shavings or a drizzle of chocolate for added decoration and flavor.

Notes

For a chocolate-mint twist, stir mini chocolate chips into the filling before assembling.
This pie can be made up to 2 days in advance and stored covered in the refrigerator.
Freezing the pie will give it a firmer texture similar to an ice cream pie—freeze for at least 2 hours before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American