Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top. And the filling is a bomb! It’s combo of cream cheese, whipped cream, instant pudding, butter, chocolate chips and crushed candy canes!
However, there are still a few weeks until Thanksgiving and I’ve already shared a lot of Christmas dessert recipes, too. When it comes to Christmas and New Year, I’m always excited like a kid. And I could hardly wait my favorite holidays to come.
To tell you the truth, I made this Candy Cane Pie for Halloween. You are probably 100% sure that I’m crazy! But wait, I can explain this! On October 31 was my birthday, not just Halloween!
My little boy asked me if we could organize a party at our house. And so we had a party! That was Halloween/birthday party for a few of my closest friends and a bunch of their kids.
But a bunch of kids could eat a bunch of sweets, right?!
Also, that was a great opportunity for me try out some new recipes I’ve planned to share here on my blog before Christmas baking season starts. And the kids are the best taste testers! They will frankly tell you if something is good or bad. Moreover, they will spit it out to your face whether they love or hate yours cakes, too.
However, having a bunch of kids at the party was also a great opportunity to share a lot of cakes and desserts so I won’t stuck with tons of desserts siting in my fridge for days.
Therefore I made this Candy Cane Pie besides my birthday cake. And they are both vanished in a blink of an eye! Kids loved them, they all asked for one more slice.
Let’s get back to this Candy Cane Pie. It’s completely homemade! I wasn’t lazy this time so I made everything from scratch. I haven’t used store bought Oreo crust or Cool Whip. I’ve already used Cool Whip in many recipes because it keep thick texture of the fillings, but many of you hates desserts that are having Cool Whip in it. So this time I keep it 100 % homemade, no artificial stuff!
Don’t let list of ingredients and recipe instructions discourage you. It’s all really simple, I promise! If you try this one, I think you’ll love it, it’s delicious
In next few weeks many melt in your mouth Christmas recipes follow. I want to make sure you are ready in time for this special holiday season. until new recipes arrives, check some of my old Christmas recipes: Christmas Tree Krispie Treat, Homemade Peppermint Patties, Christmas Lasagna, Reese’s Peanut Butter Christmas Trees or Christmas Cranberry Pound Cake.
How to make Candy Cane Pie:
Candy Cane Pie
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The only dessert recipe, you’ll need this Christmas is this Candy Cane Pie!!!
Ingredients
Oreo Crust:
- 36 Oreo cookies
- ½ cup unsalted butter melted
Pie Filling:
- 8 oz. cream cheese – softened
- 1 ¼ cups confectioners’ sugar
- ½ cup (1 stick) unsalted butter- softened
- 1 and 1/3 cups heavy cream
- 1 teaspoon vanilla (or peppermint) extract
- 3.9 oz. box vanilla or white chocolate instant pudding (for 4 x ½ cups serving)
- ¾ cup milk
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- ½ cup crushed candy cane or peppermint candies
- ¼ cup mini chocolate chips
For Topping:
- 4.5 oz. white chocolate (or white chocolate chips)
- ¼ cup heavy cream
For Garnish:
- 1.5 oz. semi-sweet chocolate-melted
- Crushed candy canes
- Snowflake sprinkles
Instructions
Crust:
- In a food processor ground whole Oreo cookies with the filling into fine crumbs. then, stir in ½ cup melted butter until evenly moistened.
- Next, press the mixture in the bottom and up the sides of tart pan. Place in the freezer while you make the filling.
To make the filling:
- Mix 1 ½ cups heavy cream until soft peaks form. Add ¼ confectioners’ sugar and vanilla extract and continue mixing until STIFF peaks form. You can use peppermint extract instead of vanilla, it’s up to your taste. Set aside.
- Beat softened cream cheese and ½ cup softened butter until smooth. Add 1 cup Confectioners’ sugar and beat until well blended and smooth, too.
- In a small heatproof bowl dissolve 2 teaspoon gelatin in 2 tablespoons cold. Set aside for 5 mins. then, heat over double broiler until the gelatin has melted, set aside to cool.
- Next, stir white chocolate or vanilla instant pudding with ¾ cup milk until thickens.
- Now, add the pudding into cream cheese and butter mixture and mix to combine.
- Then, add 2 cups of beaten heavy cream(reserve leftovers of for garnish), mix on low speed just to combine.
- Add cooled melted gelatin and mix just to combine.
- Finally, stir in chocolate chips and crushed candy canes. Now, pour into crust, smooth the top and refrigerate until firm (5-6 hours).
Topping:
- In a heatproof bowl place white chocolate chips or finely chopped white chocolate. Next, heat heavy cream until gentle simmer, then pour over white chocolate and let it sit for 1-2 minutes. Now, stir until all chocolate has melted and the ganache is smooth.
- Then spread on top of firmed filling.
Garnish:
- Melt 1.5 oz. chocolate,then transfer in a small ziplock bag, cut off the corner and drizzle over the white chocolate layer. Use leftovers of beaten heavy cream to pipe the swirls around the pie.
- Sprinkle with crushed candy canes and snowflake sprinkles.
- Store in the fridge.
Notes
- To assemble Candy Cane Pie you’ll need dish with at least 8 cup volume. I used 9.5 x 2 inch tart pan with removable bottom. If you don’t have one I suggest 9 inch springform pan or deep pie dish.
27 comments
You can’t label something as “from scratch”, when there’s instant pudding in the list of ingredients.
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Can i use non fat white chocolate pudding?
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The ingredients say to use 1 and 1/3 cups of heavy cream, but the instructions say 1 and 1/2 cups. I imagine it won’t make a huge difference, but could you let me know which measure you intended???
Hi Tara, it’s 1 1/2 cups.
I just made this for a dinner party and received rave reviews. I made it in stages – the crust and filling one night, the white chocolate topping the next and then decorating the day of. Thanks for this great recipe. A few little things that I found helpful: 36 Oreo cookies is an entire 14.3 oz package, 2 tsp of gelatin is 1 envelope of the 1oz box, 4.5 oz of white chocolate is 3/4 cup of chips and 1.5 oz of chocolate is 1/4 cup of chips. The gelatin mixture cools fast and solidifies; I had to melt a second time – only give it a couple minutes to cool. It’s really pretty easy to make, but it does get a lot of dishes dirty… but it’s worth it!
Thanks Tara 🙂
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Hi! Can I make this ahead and freeze it?
Sorry Michelle; I haven’t tried to freeze this,but I’m guessing it could freeze well.
Should the gelatin powder be unflavored?
Hi Kristi, yes, it’s unflavored gelatin.
I know you had mentioned that many people don’t prefer cool whip in their recipes, but I love it! If I am having a cheat day I say go big or go home!!!! This recipe sounds amazing and I want to try it for Christmas! Is it possible to substitute cool whip for the homemade version!? I wasn’t sure if it was possible or where to even begin with substituting what? Any insight you have would be so very helpful and greatly appreciated! Thank you in advance and I hope you had a happy birthday with all your “practice” Christmas treats that I’m sure were amazing!!! 🙂
Hi Ashley, skip step 1. for the filling(mixing 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar) and in step 6. use 2 cups cool whip instead, and just add vanilla or peppermint extract in this step. You’ll need more Cool whip for garnish, too. I hope it will work! Please let me know if you try.
I wanted to make this tomorrow, but wanted to skip making the crust and buy a 6 inch pre-made Oreo crust, will this fit in that?
Hi, I wanted to speed things up a little and buy a 6-inch pre-made Oreo crust. Will this pie fit in that size crust?
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Hi Jennifer, I think it won’t fit, This is made in 9.5 x 2 inch tart pan.
Looking for a tart pan that will work and this one ( https://smile.amazon.com/Nordic-Ware-Pro-Form-Quiche-Interior/dp/B00004RFPV/ref=sr_1_5?ie=UTF8&qid=1516068842&sr=8-5&keywords=deep+tart+pan ) sounds right. However, the notes on the product indicate it holds 4 cups. The notes on this recipe say you need a pan that holds 8 cups. That is 2x the amount yet the pan sizes are very close. Am I missing something?
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