Triple Chocolate Candy Cane Pie Recipe

Introduction

This Triple Chocolate Candy Cane Pie combines a rich Oreo cookie crust with a creamy peppermint filling for a festive and indulgent dessert. Perfect for holiday gatherings, it’s easy to make and sure to impress your guests.

Ingredients

• 25 Oreo cookies (wafers and filling)
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• Red food coloring
• 1 tsp peppermint extract
• 2 tubs Cool Whip, thawed
• 3/4 cup peppermint candy canes, crushed

Instructions

1. Step 1: Crush the Oreo cookies using a food processor or by placing them in a Ziplock bag and crushing with a rolling pin.
2. Step 2: Mix the crushed cookies with melted butter until well combined.
3. Step 3: Press the cookie mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass to help press evenly.
4. Step 4: Refrigerate the crust while you prepare the filling.
5. Step 5: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
6. Step 6: Add red food coloring a little at a time until you reach your desired color.
7. Step 7: Fold in one container of Cool Whip, followed by 1/2 cup of the crushed peppermint candy canes.
8. Step 8: Spoon the filling into the prepared crust and smooth the top.
9. Step 9: Spread the remaining container of Cool Whip over the filling, then sprinkle with the remaining crushed candy canes.
10. Step 10: Chill the pie in the refrigerator for at least one hour before serving to allow flavors to meld.

Tips & Variations

• Use gluten-free Oreo cookies to make this pie gluten-free.
• For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract.
• Try using crushed chocolate peppermint candies instead of candy canes for a twist.
• If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin for easy crushing.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If desired, you can freeze the pie for up to 1 month; thaw overnight in the fridge before serving. Avoid leaving the pie at room temperature for extended periods as the filling is perishable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes, you can substitute homemade whipped cream or store-bought whipped cream, though Cool Whip helps maintain a firmer texture in this pie.

Do I have to use candy canes, or can I omit them?

Candy canes add a festive peppermint crunch, but you can omit them or replace with chopped peppermint candies if preferred. The pie will still be delicious without them.

Triple Chocolate Candy Cane Pie Recipe

---

★★★★★

4.6 from 132 reviews

• Author: Victor
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This festive Triple Chocolate Candy Cane Pie features a rich Oreo cookie crust filled with a creamy, peppermint-flavored candy cane filling. It’s adorned with whipped topping and crushed candy canes, making it a perfect no-bake holiday dessert that’s both visually stunning and deliciously refreshing.

---

Ingredients

Scale 1x2x3x

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, to desired shade
• 1 tsp peppermint extract
• 2 tubs of Cool Whip, thawed
• 3/4 cup peppermint candy canes, crushed

---

Instructions

1. Crush Oreo cookies: Place Oreo cookies in a food processor and pulse until finely crushed, or alternatively, put them in a ziplock bag and crush with a rolling pin until you have fine crumbs.
2. Prepare crust: In a mixing bowl, combine the crushed Oreo cookies with the melted unsalted butter until evenly moistened.
3. Form crust: Press the Oreo mixture evenly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a glass cup for compactness if desired.
4. Chill crust: Place the prepared crust in the refrigerator to firm up while you prepare the filling.
5. Mix cream cheese base: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add red food coloring gradually until the desired hue is reached.
6. Incorporate peppermint and Cool Whip: Gently fold one container of Cool Whip into the cream cheese mixture, followed by 1/2 cup of the crushed peppermint candy canes, ensuring everything is evenly combined.
7. Assemble pie: Spoon the peppermint filling into the chilled Oreo crust and smooth the top with a spatula.
8. Add topping: Spread the remaining container of Cool Whip over the filling evenly, then sprinkle the remaining crushed candy canes on top for garnish.
9. Chill and set: Refrigerate the assembled pie for at least one hour to allow it to set and flavors to meld before serving.

Notes

• This pie requires refrigeration to set properly; do not freeze as it may affect texture.
• For a more intense peppermint flavor, add additional peppermint extract cautiously.
• Use a fine crush for the candy canes to avoid overly hard bits in the filling.
• Ensure the cream cheese is fully softened at room temperature for easier mixing.
• This no-bake pie is perfect for holiday gatherings and can be prepared a day in advance.

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

Keywords: Candy Cane Pie, Oreo Crust Pie, No Bake Holiday Pie, Peppermint Dessert, Christmas Pie Recipe, Triple Chocolate Pie, Cream Cheese Pie