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!

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 whipping cream
Red or pink gel food coloring (optional)
1 tsp vanilla extract
400 ml (1⅔ cups) cold heavy whipping cream

Whipped Cream Topping

250 ml (1 cup) cold heavy whipping cream
1 tbsp powdered sugar
1 tsp vanilla extract
Crushed peppermint candy canes, for decorating

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.