Get ready to indulge in the ultimate holiday treat with this no bake candy cane pie! With a crunchy Oreo crust, a soft and fluffy pink marshmallow creamy filling, and a dreamy homemade whipped cream topping sprinkled with crushed candy canes, this pie is the perfect holiday dessert!
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This Christmas no bake candy cane pie recipe, is a fun and indulgent dessert. Perfect for marshmallow and candy lovers, it adds a sweet and festive touch to your holiday season meals!
This delicious pie features a crunchy Oreo cookie crust, a light marshmallow mousse pie filling, a whipped cream topping, and crunchy candy cane pieces sprinkled on top.
It’s a delightful twist on traditional desserts like Yule log, bringing a fun and unique flair to your holiday celebrations. Ideal for candy cane, and marshmallow lovers, this easy dessert is sure to be a hit with both kids and adults alike!
Why you'll love this recipe
Craving for more Christmas desserts? Give these a try: Triple Chocolate Yule Log, Christmas Rocher Log, Praline Yule Log, Gingerbread Village Layer Cake, Gingerbread Christmas Cake, Candy cane pie.
Ingredients you need for this marshmallow pie
Ingredients you’ll need to make this marshmallow candy cane pie:
- Oreo – Whole Oreo cookies with the cream filling.
- Butter – Unsalted, melted butter.
- Marshmallows – Plain white or pink-colored marshmallows.
- Heavy Cream – Used to melt the marshmallows and for the topping; you can also use Cool Whip for the topping only for a whipped cream alternative.
- Vanilla – Pure vanilla extract for added flavor.
- Food Coloring – Gel-based food coloring is preferred for vibrant color.
- Candy Cane – Peppermint candy for extra flavor and a traditional peppermint pie recipe or classic candy cane pieces for a festive touch.
How To Make Candy Cane Pie
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: Finely crush the Oreo cookies in a food processor, then mix with the melted butter.
Step 2: Pour the mixture into a deep tart pan and press it down with the back of a spoon and the bottom of a glass to form the tart crust.
Step 3: Melt the marshmallows with the heavy cream and vanilla in a saucepan over low heat until fully melted. Add a few drops of red food coloring and let it cool.
Step 4: In a large bowl, whip the heavy cream with an electric mixer or stand mixer fitted with the whisk attachment until stiff peaks form.
Step 5: Gently fold in the melted marshmallow mixture and continue to whip for a few more seconds until fully incorporated, creating a smooth filling.
Step 6: Pour the marshmallow filling into the Oreo crust, smoothing it with a spatula. Refrigerate for 4 hours to set.
Step 7: Whip the cream with powdered sugar and vanilla to make homemade whipped cream. Fill the top of the pie with the whipped cream and decorate with crushed candy cane pieces before serving.
Tip for this recipe
Storage instructions
- In the Fridge: Store the pie in an airtight container or covered with plastic wrap in the fridge for 2 to 3 days. Remove it 10 minutes before serving to achieve the perfect texture.
- In the Freezer: You can freeze the pie (without the candy cane pieces) for up to 1 month.
- Thawing: Allow the pie to thaw slowly in the fridge for about 6 to 8 hours before serving.
- Make Ahead: This pie can be made ahead of time and stored in the fridge for up to 2 days. Just add the whipped cream and candy cane topping right before serving.
Variations & Substitutions
Recipe Questions
Can I use a different crust?
Absolutely! You can substitute the Oreo crust with any cookie crust you like, such as graham crackers or chocolate cookies, for a different flavor base.
Can I use Cool Whip instead of homemade whipped cream?
Yes, Cool Whip can be used as a substitute for homemade whipped cream for the topping. Just be sure to use it right before serving for the best texture.
Can I make this pie without food coloring?
Yes, the food coloring is optional. You can skip it if you prefer a classic white marshmallow filling, or add a few drops of peppermint extract for extra flavor.
How do I prevent the pie from getting too runny?
Ensure that the marshmallow mixture is fully melted and thickened before pouring it into the crust. Also, allow the pie to chill for at least 4 hours, or overnight for the best set texture.
More Tart & Pie Recipes
I hope you love this Christmas candy cane pie ! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Candy Cane Pie
- Total Time: 20 minutes
- Yield: 10 parts
Description
Delicious Christmas Candy Cane Pie with an Oreo crust, a pink marshmallow filling, and a whipped cream topping with candy cane pieces (for a 25 cm, 10-serving pie).
Ingredients
Oreo Crust
- 30 Oreo cookies
- 60 g (¼ cup) unsalted butter, melted
Marshmallow Filling
- 280 g (10 oz) marshmallows
- 130 ml (½ cup) heavy cream
- Red/pink food coloring
- 1 tsp vanilla extract
- 400 ml (1 ⅔ cups) cold heavy cream
Topping
- 250 ml (1 cup) cold heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Finely crush the Oreo cookies in a food processor and mix with the melted butter.
- Press the mixture into a deep pie pan to form the crust.
- Chill the crust in the fridge while preparing the filling.
- Place the marshmallows and heavy cream in a saucepan and heat over medium heat until the mixture is fully melted.
- Add a few drops of red food coloring and the vanilla extract, then let the mixture cool for about 30 minutes.
- In a large bowl, whip the cold heavy cream with an electric mixer on medium speed until stiff peaks form.
- Slowly incorporate the melted marshmallow mixture into the whipped cream using the electric mixer until the mixture is smooth and pink.
- Pour the marshmallow filling into the Oreo crust, smooth it out with an offset spatula, and refrigerate for at least 4 hours.
- Whip the cold heavy cream with powdered sugar and vanilla for the topping using an electric mixer on medium speed until stiff peaks form.
- Spread the whipped cream on top of the pie and sprinkle with crushed candy canes (crush the candy canes by rolling them in a ziplock bag with a rolling pin). Serve the pie and enjoy!
Notes
Storage: Keep in the fridge for 2-3 days and up to 1 month in the freezer.
Tips:
- Refrigerate the crust well before adding the filling so it stays firm.
- Allow the marshmallow mixture to cool before incorporating it into the whipped cream.
- Decorate with candy cane pieces just before serving to keep them crunchy.
- Use a springform pan for easy removal, or take the pie out of the fridge in advance to soften the butter in the crust and make removal easier.
- For best results, use a kitchen scale instead of measuring cups.
- Prep Time: 20 minutes
- Category: pie, tart, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1083
- Sugar: 87.1 g
- Sodium: 693.9 mg
- Fat: 52.2 g
- Carbohydrates: 147.8 g
- Protein: 7.7 g
- Cholesterol: 57.6 mg
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