Triple Chocolate Candy Cane Pie Recipe
Introduction
Indulge in the festive flavors of this Triple Chocolate Candy Cane Pie, combining a rich Oreo crust with a creamy peppermint filling. It’s a perfect holiday dessert that’s both refreshing and decadently chocolaty.
Ingredients
- 25 Oreo cookies (wafers and fillings)
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- Red food coloring
- 1 tsp peppermint extract
- 2 tubs of Cool Whip, thawed
- 3/4 cup peppermint candy canes, crushed
Instructions
- Step 1: Crush the Oreo cookies using a food processor or place them in a Ziplock bag and crush with a rolling pin.
- Step 2: Mix the crushed cookies with melted butter until well combined.
- Step 3: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a glass or your fingers.
- Step 4: Refrigerate the crust while you prepare the filling.
- Step 5: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Step 6: Add red food coloring a little at a time until you reach your desired shade.
- Step 7: Fold in one tub of Cool Whip and half of the crushed peppermint candy canes gently.
- Step 8: Spoon the filling into the chilled crust and smooth the top evenly.
- Step 9: Spread the remaining Cool Whip over the filling and sprinkle with the rest of the crushed candy canes.
- Step 10: Chill the pie in the refrigerator for at least one hour before serving to allow it to set.
Tips & Variations
- For a stronger peppermint flavor, add extra peppermint extract to the filling, but do so gradually to avoid overpowering the pie.
- Substitute crushed Andes mints for candy canes for a different chocolate-mint twist.
- Use a springform pan instead of a pie plate for easier slicing and serving.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, slice and enjoy cold or let sit for a few minutes at room temperature for a softer texture. Avoid freezing as the texture may become grainy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and keep it refrigerated. This actually helps the flavors meld and makes it easier to slice.
What if I don’t have Cool Whip?
You can substitute with homemade whipped cream or another whipped topping, but be sure it’s fully thawed and light for best results.
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Triple Chocolate Candy Cane Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This festive Triple Chocolate Candy Cane Pie blends a crunchy Oreo cookie crust with a creamy, peppermint-infused filling, layered with fluffy Cool Whip and topped with crushed candy canes for a refreshing holiday treat. Perfect for Christmas celebrations, this no-bake dessert offers a delightful combination of chocolate and mint flavors in a simple, chilled pie.
Ingredients
For the Oreo Crust:
- 25 Oreo cookies (including wafers and fillings)
- 5 tbsp unsalted butter, melted
For the Candy Cane Pie Filling:
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- Red food coloring (as needed)
- 1 tsp peppermint extract
- 2 tubs Cool Whip, thawed (approximately 16 oz each)
- 3/4 cup peppermint candy canes, crushed
Instructions
- Prepare the Oreo crust: Place Oreo cookies in a food processor and crush until fine. Alternatively, put the cookies in a ziplock bag and crush with a rolling pin. Mix the crushed cookies thoroughly with melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a glass cup for even compaction. Refrigerate the crust while preparing the filling.
- Make the candy cane pie filling: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add red food coloring incrementally until your desired shade is reached, then stir in peppermint extract. Gently fold in one container of Cool Whip, followed by half of the crushed peppermint candy canes.
- Assemble the pie: Spoon the filling mixture evenly into the chilled Oreo crust, smoothing the top with a spatula. Spread the remaining container of Cool Whip over the filling layer. Sprinkle the remaining crushed candy canes on top for garnish.
- Chill the pie: Refrigerate the assembled pie for at least one hour to set before serving, allowing the flavors to meld and the filling to firm up.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can adjust the amount of red food coloring to achieve the desired pink or red hue for the festive look.
- Use fresh peppermint candy canes for the best crunch and flavor; crush them just before using to maintain freshness.
- This pie is best served chilled and consumed within 2-3 days of preparation.
- To save time, use store-bought crushed Oreos or pre-made Oreo crust if available.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Triple Chocolate Candy Cane Pie, Oreo crust, peppermint pie, no-bake dessert, Christmas pie, holiday dessert
