No-Bake Candy Cane Oreo Pie Recipe

This classic homemade holiday dessert is easy to prepare with just a few ingredients. Perfect for Christmas parties and holiday gatherings, this Festive Candy Cane Pie features a crunchy Oreo cookie crust and a light, fluffy no‑bake peppermint filling finished with crushed candy canes for a refreshing crunch.

The holidays are here, and the season fills up quickly with parties, family gatherings and other events. I never like to arrive empty-handed, and this cool, crunchy peppermint pie is a simple, crowd-pleasing option. It comes together quickly, uses readily available ingredients, and kids can help assemble it.

Ingredients for Candy Cane Pie:

All ingredients for this candy cane pie are commonly found at most grocery stores.

Chocolate Oreo crust – A store-bought chocolate Oreo crust pairs beautifully with the peppermint filling.

White chocolate instant pudding mix – Creates a creamy, slightly sweet base.

Milk – Whole milk gives the best richness and creaminess, though any milk will work.

Peppermint extract – Adds the signature peppermint flavor that makes the pie festive.

Whipped topping – Adds lightness to the filling and serves as a decorative border.

Candy canes – Crushed candy canes on top add crunch and bright peppermint flavor.

Red food coloring – Optional, for a candy cane–like pink or red hue in the filling.

How to make Peppermint Candy Cane Pie

Step 1:

In a medium or large mixing bowl, whisk together the milk and the white chocolate instant pudding mix until smooth. Make sure there are no powdery clumps; a hand mixer can be used if you prefer.

Step 2:

Stir in the peppermint extract and add red food coloring a few drops at a time until you reach the shade you like. Mix thoroughly so the color is even throughout the filling.

Tip: Add more food coloring if you want a deeper hue.

Step 3:

Fold one cup of the whipped topping into the pudding mixture using a spatula or whisk until fully incorporated. Reserve the remaining whipped topping for decorating the top of the pie.

Tip: Resist the urge to taste all of the filling before the pie sets—save some for the topping!

Step 4:

Pour the filling into the pre-made Oreo crust and smooth the surface with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours to allow the pudding filling to set.

Step 5:

Before serving, place the remaining whipped topping in a piping bag fitted with a star tip (or use a zip-top bag and snip a corner) and pipe single peaks around the pie’s outer edge. Crush the candy canes to your preferred size and sprinkle them into the center of the pie.

Tip: Put candy canes in a heavy-duty plastic bag and gently pound with the smooth side of a meat tenderizer or a rolling pin until the pieces are the size you like. Freeze the candy canes for 30 minutes before crushing if you prefer smaller shards; avoid over-pounding to prevent dust.

Why make this No‑Bake Candy Cane Pie?

This no‑bake candy cane pie is quick, refreshing, and festive. The ingredients are easy to find, the process is straightforward, and the result is a cool, creamy dessert with a satisfying crunch—ideal for holiday entertaining.

Candy Cane Pie Tips

How to crush candy canes

Place candy canes in a heavy-duty plastic bag and crush them with a rolling pin or the smooth side of a meat tenderizer until they reach your desired size. Freezing them for 30 minutes first makes them more brittle and easier to break into shards.

Can you use a different crust?

Yes—feel free to use another crust. A chocolate or Oreo crust complements the peppermint best, but a graham or buttery cookie crust would also work.

Substitution Ideas

• Instead of piping single peaks around the edge, spread the remaining whipped topping over the entire surface for a full layer of whipped cream or decorate it with peaks all over.
• Top with additional items such as crushed Oreos, chocolate chips, white chocolate chips or festive sprinkles in place of or in addition to the crushed candy canes.
• If you prefer homemade components, use a homemade Oreo-style crust or homemade whipped cream made from heavy whipping cream instead of store-bought toppings.
• To change the color and flavor, try spearmint extract and green food coloring with matching green candies for a St. Patrick’s Day twist.
• For a lower‑sugar option, use sugar‑free instant pudding and sugar‑free whipped topping.

Can I omit the peppermint extract?

The peppermint extract is central to the pie’s flavor. If you prefer a milder mint note, spearmint extract is an acceptable alternative, but omitting mint altogether will change the character of this dessert.

Make‑ahead and storage

You can prepare the pie filling a day or two ahead, but keep the filling separate from the crust if possible to preserve crust crunch. Assemble the pie the day you plan to serve it. Once assembled, store the pie covered in the refrigerator for up to 3–4 days.

Can you freeze this pie?

Yes. Wrap the pie tightly in plastic wrap or place it in an airtight container and freeze for up to 90 days. Note that frozen pudding will have a texture closer to a creamy frozen dessert when thawed.

How to serve

Serve the pie chilled. It pairs nicely with hot beverages like coffee, tea or hot chocolate to balance the cool peppermint flavor.

Traveling with the pie

When transporting this dessert, place it in a secure pie carrier or a snug container with a sturdy lid to prevent the pie from shifting and getting damaged.

Recipe