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

Scale

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