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

Scale

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