Triple Chocolate Candy Cane Pie Recipe
Introduction
Indulge in the festive flavors of this Triple Chocolate Candy Cane Pie, a delightful combination of rich Oreo crust and creamy peppermint filling. Perfect for the holiday season, this no-bake pie is both easy to make and a crowd-pleaser.
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 until finely ground.
- Step 2: Combine the crushed cookies with melted butter and press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass cup to help pack it tightly. Place the crust in the fridge to chill while preparing the filling.
- Step 3: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Add red food coloring gradually until you reach your desired color.
- Step 4: Fold in one container of Cool Whip followed by half of the crushed peppermint candy canes, mixing gently to combine.
- Step 5: Spoon the filling into the chilled Oreo crust and smooth the top with a spatula.
- Step 6: Spread the remaining Cool Whip over the filling, then sprinkle with the remaining crushed candy canes.
- Step 7: Refrigerate the pie for at least one hour before serving to allow it to set and the flavors to meld.
Tips & Variations
- For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the filling.
- Substitute crushed Andes peppermint candies for a unique twist on the topping.
- Use a store-bought chocolate cookie crust if you’re short on time.
- For a less sweet version, reduce the powdered sugar to 1/2 cup.
Storage
Store the pie covered in the refrigerator for up to 3 days. To keep the topping fresh, cover it with plastic wrap without pressing down onto the whipped topping. Serve chilled for the best texture and taste. If needed, let the pie sit at room temperature for 10 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie can be made up to a day in advance and stored in the refrigerator. Just add the crushed candy canes topping right before serving to keep them crunchy.
Can I use regular whipped cream instead of Cool Whip?
Yes, you can substitute homemade or store-bought whipped cream, but the pie may be softer and less stable, so consume it within a day for the best results.
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Triple Chocolate Candy Cane Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Triple Chocolate Candy Cane Pie features a rich Oreo cookie crust filled with a creamy peppermint-flavored filling. The festive pie, with hints of mint and a touch of red coloring, is topped with fluffy whipped topping and crushed candy canes, making it perfect for holiday celebrations or any time you crave a refreshing chocolate-mint dessert.
Ingredients
For the Oreo Crust:
- 25 Oreo cookies (including wafers and filling)
- 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 desired
- 1 tsp peppermint extract
- 2 tubs Cool Whip (thawed, about 8 oz each)
- 3/4 cup peppermint candy canes, crushed
Instructions
- Prepare the Oreo crust: Crush the Oreo cookies either in a food processor or by placing them in a Ziplock bag and crushing them with a rolling pin until finely crushed. Mix the crushed cookies with the melted unsalted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a glass cup to help compact the crust evenly. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Candy Cane pie filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add red food coloring little by little until you achieve your desired shade of red. Stir in 1 teaspoon of peppermint extract to infuse the filling with classic minty flavor.
- Combine the filling with cool whip and candy canes: Gently fold in one container of thawed Cool Whip into the cream cheese mixture until fully incorporated and fluffy. Then fold in 1/2 cup of the crushed peppermint candy canes.
- Fill the pie crust: Spoon the prepared filling evenly into the chilled Oreo crust, smoothing the top with a spatula for an even surface.
- Top the pie: Spread the second container of Cool Whip on top of the pie filling, then sprinkle the remaining 1/4 cup of crushed candy canes over the whipped topping for a festive finish.
- Chill and serve: Refrigerate the completed pie for at least 1 hour to allow it to firm up and chill thoroughly before slicing and serving.
Notes
- For a stronger peppermint flavor, you can add an extra 1/2 teaspoon of peppermint extract if desired.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother filling.
- You can substitute crushed peppermint candy canes with crushed peppermint bark for a chocolaty twist.
- This pie is best enjoyed within 2-3 days of preparation; keep refrigerated.
- For a decorative touch, add whole mini candy canes or chocolate shavings on top before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Triple Chocolate Candy Cane Pie, Oreo crust pie, peppermint candy cane pie, no bake holiday pie, Christmas dessert, peppermint cream cheese pie
