I can never resist this Candy Cane Pie with its fluffy peppermint marshmallow filling, clouds of whipped cream, and rich Oreo crust. It is the kind of Christmas dessert that disappears fast and has everyone asking where the rest went.

Jump to Recipe

I’m obsessed with this Candy Cane Pie because it hits that icy peppermint-sweet spot without feeling heavy after a big Christmas dinner. The filling is cool, creamy, and a little fluffy, with just enough peppermint extract to make every bite taste like the holidays without smacking me in the face.

And that Oreo cookie crust? Dark, crunchy, and totally necessary against all that minty filling.

I love the whipped topping piled high, the peppermint crunch scattered over it, and the way each slice looks like it belongs on the dessert table before I inhale it. Simple, flashy, ridiculously good.

Ingredients

Print Recipe (No Advertisments)

Oreo cookies make the crust dark, crunchy, and honestly kind of addictive.
Melted butter holds the crumbs together so each slice doesn’t totally crumble.
Cream cheese brings that tangy, creamy base that keeps things from tasting too sweet.
Marshmallow creme makes the filling fluffy, sweet, and a little nostalgic.
Peppermint extract gives the pie that cool candy cane vibe fast.
Powdered sugar blends in smoothly, so the filling stays soft, not gritty.
Cold heavy cream whips up light and helps the pie feel cloud-like.
Plus, extra powdered sugar helps the whipped cream taste sweet but not heavy.
Crushed candy canes add crunch, sparkle, and that classic holiday peppermint pop.
Basically, it’s not health food, but it’s totally worth the fridge space.

Ingredient Quantities

24 Oreo cookies (about 1 1/2 cups finely crushed, filling included)

6 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup marshmallow creme (marshmallow fluff)

1 teaspoon peppermint extract

1/2 cup powdered sugar, sifted

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar for whipping

1/2 cup crushed candy canes or peppermint candies for garnish

How to Make this

Print Recipe (No Advertisments)

1. Pulse 24 Oreo cookies in a food processor until finely crushed, including the filling, then stir in 6 tablespoons melted unsalted butter until evenly moistened.

2. Press the cookie mixture firmly into the bottom and up the sides of a 9 inch pie pan to form a crust; chill in the refrigerator for 15 minutes to set or bake at 350°F for 8 minutes and cool.

3. In a large bowl, beat 8 ounces softened cream cheese until smooth and creamy.

4. Add 1 cup marshmallow creme, 1 teaspoon peppermint extract, and 1/2 cup sifted powdered sugar to the cream cheese and beat until fully combined and fluffy.

5. In a separate chilled bowl, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.

6. Fold about one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and airy.

7. Spoon the peppermint marshmallow filling into the prepared Oreo crust and smooth the top with a spatula.

8. Chill the pie in the refrigerator for at least 4 hours or overnight to firm up.

9. Before serving, top the pie with additional whipped cream if desired and generously sprinkle 1/2 cup crushed candy canes or peppermint candies over the top as a garnish.

Equipment Needed

1. Food processor (for pulsing the Oreos)
2. 9 inch pie pan
3. Large mixing bowl (for the cream cheese mixture)
4. Chilled medium mixing bowl (for whipping the cream)
5. Hand mixer or stand mixer with whisk paddle
6. Rubber spatula or silicone spatula (for folding and smoothing)
7. Measuring cups and spoons (including 1 cup and tablespoons)
8. Fine mesh sieve or sifter (for powdered sugar)
9. Rolling pin or heavy jar (optional for crushing if you do not use a processor)
10. Refrigerator (for chilling the crust and pie)

FAQ

Q: How do I make the Oreo crust and will the filling stick if I include the cookie filling?

A: Combine 24 finely crushed Oreos (about 1 1/2 cups) with 6 tablespoons melted butter, press into a 9 inch pie dish, and chill 15 to 30 minutes. Including the Oreo filling is fine and helps the crust bind without extra sugar.

Q: Can I swap the marshmallow creme or heavy cream?

A: You can substitute marshmallow creme with an equal amount of stabilized whipped marshmallow topping, but not with melted marshmallows. For heavy cream, use heavy whipping cream only for proper whipping and texture; half and half will not hold peaks.

Q: How do I prevent the peppermint from being too strong?

A: Start with 1 teaspoon peppermint extract as listed and taste the filling before adding more. Peppermint extracts vary in strength, so add in 1/4 teaspoon increments if you want a stronger flavor.

Q: How do I assemble the filling so it stays light but stable?

A: Beat 8 ounces softened cream cheese with 1 cup marshmallow creme, 1 teaspoon peppermint extract, and 1/2 cup sifted powdered sugar until smooth. Separately whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft peaks, then fold gently into the cream cheese mixture to keep it airy and stable.

Q: How should I garnish and serve the pie for best texture?

A: Sprinkle 1/2 cup crushed candy canes or peppermint candies over the pie just before serving to retain crunch. For uniform pieces, pulse in a food processor to a coarse consistency.

Q: How long can I store the pie and can it be frozen?

A: Refrigerate covered for up to 3 days. You can freeze the assembled pie for up to 1 month wrapped tightly; thaw overnight in the refrigerator and add fresh candy cane garnish before serving for best texture.

Candy Cane Pie Recipe Substitutions and Variations

Oreo cookies: use 1 1/2 cups finely crushed graham crackers or chocolate wafer cookies for a milder or less sweet crust; add 1 tablespoon sugar if using plain crackers.
Unsalted butter: swap with 6 tablespoons melted coconut oil or light vegetable oil at a 1-to-1 ratio; note coconut oil will add a subtle coconut note.
Cream cheese: replace 8 ounces with 8 ounces mascarpone or Neufchâtel for a slightly richer or tangier texture; keep it softened.
Marshmallow creme: use 1 cup melted mini marshmallows or 1 cup homemade marshmallow fluff (melted sugar and whipped egg whites) as a direct substitute.

Pro Tips

– Let the cream cheese sit at room temperature until very soft before you start. It makes beating smoother and prevents lumps, so your filling will be velvety without overworking the mixer.

– If you want a firmer crust that holds up to slicing, bake the pressed Oreo crust for 8 minutes and cool completely. Press the crumbs firmly into the pan with the bottom of a measuring cup so the crust stays intact when you cut the pie.

– Fold gently and deliberately when combining the whipped cream with the cream cheese mixture. Fold in thirds: stir just enough to combine each addition. That keeps the filling light and airy instead of deflating it.

– Be cautious with the peppermint extract. Start with about three quarters of a teaspoon, taste, and add up to the full teaspoon if you need more. Peppermint can become overpowering quickly, and candy cane garnish will add extra minty punch.

Candy Cane Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

369

kcal

Equipment: 1. Food processor (for pulsing the Oreos)
2. 9 inch pie pan
3. Large mixing bowl (for the cream cheese mixture)
4. Chilled medium mixing bowl (for whipping the cream)
5. Hand mixer or stand mixer with whisk paddle
6. Rubber spatula or silicone spatula (for folding and smoothing)
7. Measuring cups and spoons (including 1 cup and tablespoons)
8. Fine mesh sieve or sifter (for powdered sugar)
9. Rolling pin or heavy jar (optional for crushing if you do not use a processor)
10. Refrigerator (for chilling the crust and pie)

Ingredients

24 Oreo cookies (about 1 1/2 cups finely crushed, filling included)
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup marshmallow creme (marshmallow fluff)
1 teaspoon peppermint extract
1/2 cup powdered sugar, sifted
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar for whipping
1/2 cup crushed candy canes or peppermint candies for garnish

Directions

Pulse 24 Oreo cookies in a food processor until finely crushed, including the filling, then stir in 6 tablespoons melted unsalted butter until evenly moistened.
Press the cookie mixture firmly into the bottom and up the sides of a 9 inch pie pan to form a crust; chill in the refrigerator for 15 minutes to set or bake at 350°F for 8 minutes and cool.
In a large bowl, beat 8 ounces softened cream cheese until smooth and creamy.
Add 1 cup marshmallow creme, 1 teaspoon peppermint extract, and 1/2 cup sifted powdered sugar to the cream cheese and beat until fully combined and fluffy.
In a separate chilled bowl, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
Fold about one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and airy.
Spoon the peppermint marshmallow filling into the prepared Oreo crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight to firm up.
Before serving, top the pie with additional whipped cream if desired and generously sprinkle 1/2 cup crushed candy canes or peppermint candies over the top as a garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.