Candy Cane Pie is an easy no-bake Christmas dessert with a crunchy Oreo crust, fluffy pink marshmallow filling, and whipped cream topped with crushed candy canes.

Candy cane pie topped with whipped cream and crushed peppermint candy canes

This homemade candy cane pie combines a rich chocolate cookie crust with a light, creamy marshmallow mousse and festive peppermint candy.

Perfect for Christmas parties and holiday gatherings, this easy make-ahead pie is a fun alternative to traditional Christmas desserts.

Why You’ll Love This Recipe

No-Bake & Easy: Simple ingredients, no oven needed, and minimal prep time.
Creamy & Crunchy: Fluffy marshmallow filling, chocolate Oreo crust, and peppermint candy topping.
Perfect for Christmas: A festive pink dessert that’s easy to prepare ahead of time.

Ingredients you need

Oreo Crust: Made with Oreo cookies and melted butter, or follow my homemade Oreo crust recipe.
Marshmallows: White or pink, for a fluffy filling.
Heavy Cream: At least 35% fat, for the filling and topping.
Vanilla Extract: For extra flavor.
Pink Food Coloring: Optional, for a festive color.
Powdered Sugar: To sweeten the whipped cream.
Candy Canes: Crushed, for a peppermint topping.

Ingredients for homemade candy cane pie with Oreo crust

How To Make Candy Cane Pie

Oreo cookie crust pressed into a pie dish — **Crush** the Oreo cookies, mix with melted butter, and press into a pie dish. Refrigerate.

Marshmallows melting with heavy cream in a saucepan — **Melt** the marshmallows with a little heavy cream over low heat, stirring until smooth. Add vanilla and pink food coloring.

Smooth melted marshmallow mixture for candy cane pie filling — **Let cool** to room temperature.

Combining melted marshmallows with whipped cream — **Whip** the cold heavy cream until stiff peaks form.

Fluffy pink marshmallow filling for no-bake candy cane pie — **Fold** the whipped cream into the cooled marshmallow mixture until smooth and fluffy.

Pink marshmallow filling spread over Oreo cookie crust — **Spread** the filling over the Oreo crust and refrigerate for at least 4 hours.

Candy cane pie topped with homemade whipped cream

Decorate with sweetened vanilla whipped cream and crushed candy canes before serving.

Tips for the Best Candy Cane Pie

Cool the marshmallows: Let the melted mixture cool completely before adding the whipped cream.
Use cold cream: Heavy cream with at least 35% fat whips best.
Fold gently: Avoid overmixing to keep the filling light and fluffy.
Chill thoroughly: Refrigerate for at least 4 hours for clean slices.
Add candy canes last: Sprinkle just before serving to keep them crunchy.

Storage

Store covered in the refrigerator for up to 3 days. Freeze without toppings for up to 1 month and thaw overnight in the fridge.

Variations

Extra Peppermint: Add a few drops of peppermint extract to the filling.
Chocolate Filling: Fold melted, cooled chocolate into the marshmallow mixture.
Graham Cracker Crust: Replace the Oreo crust with a classic graham cracker crust.
Mini Candy Cane Pies: Make individual portions in small tart pans.

Recipe Questions

Can I make candy cane pie ahead of time?

Yes! Prepare it a day ahead and refrigerate. Add whipped cream and crushed candy canes before serving.

Does candy cane pie need to be refrigerated?

Yes, the whipped cream and marshmallow filling must be kept refrigerated.

Can I use peppermint extract?

Yes, add a few drops to the filling for a stronger peppermint flavor.

Why is my candy cane pie filling runny?

The marshmallow mixture may have been too warm, or the cream wasn’t whipped enough. Chill the pie for at least 4 hours before slicing.

Slice of no-bake candy cane pie with Oreo crust and fluffy pink filling

More Pie Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video

Candy Cane Pie (Easy No-Bake Recipe)

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Author: Fadela
Total Time: 5 hours
Yield: 10 parts

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Description

This easy no-bake candy cane pie features a crunchy Oreo crust, a fluffy pink marshmallow filling, and whipped cream topped with crushed peppermint candy canes. Perfect for Christmas!

Instructions

Finely crush the Oreo cookies, including the filling, in a food processor until they resemble fine crumbs.
Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Transfer the mixture to a deep 9-inch (23 cm) pie dish. Press firmly into the bottom and up the sides using the back of a spoon or the bottom of a glass. Refrigerate while preparing the filling.
Place the marshmallows and 130 ml (½ cup) heavy cream in a saucepan over low to medium-low heat. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
Remove from the heat and stir in the vanilla extract and a few drops of red or pink gel food coloring. Let cool for about 30 minutes, until no longer warm, stirring occasionally.
In a large mixing bowl, whip the 400 ml (1⅔ cups) cold heavy cream with an electric mixer on medium speed until stiff peaks form.
Gradually add the cooled marshmallow mixture to the whipped cream, gently folding with a spatula until fully combined, smooth, and fluffy. Avoid overmixing.
Pour the marshmallow filling into the chilled Oreo crust and smooth the surface with an offset spatula.
Refrigerate for at least 4 hours, or until the filling is completely set.
In a chilled mixing bowl, whip the 250 ml (1 cup) cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Crush the peppermint candy canes in a sealed zip-top bag using a rolling pin. Sprinkle over the whipped cream just before serving. Slice and serve chilled.