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And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Candy Cane Pie

Pies and Pastry, Vera's Recipes

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!

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.

There are still a few weeks until Thanksgiving and I’ve already shared a lot of Christmas dessert recipes. When it comes to Christmas and New Year, I’m always excited like a kid. 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! It was Halloween/birthday party for a few of my closest friends and a bunch of their kids.
And a bunch of kids could eat a bunch of sweets, right?!

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.

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. Kids are the best taste testers! They will frankly tell you if something is good or bad. They will spit it out to your face whether they love or hate yours cakes.

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.

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.

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 , Chistmas Chocolate Toffee  Cake, or Christmas Cranberry Pound Cake. Also, check these: Christmas Lasagna, or Cranberry Pistachio Lasagna.

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.

Candy Cane Pie instruction:




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Candy Cane Pie

  • Prep Time: 45 mins
  • Total Time: 45 mins. +6 hour chilling time
  • Category: Desserts

Description

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas!


Ingredients

Oreo Crust:

  • 36 Oreo cookies
  • ½ cup unsalted butter-melted

Filling:

  • ½ cup (1 stick) unsalted butter- softened
  • 1 ¼ cups confectioners’ sugar
  • 8 oz. cream cheese – softened
  • 1 1/3 cup 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

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. But if you don’t have one, than I suggest 9 inch springform pan or deep pie dish.

To make the crust:

  1. First, in a food processor ground whole Oreo cookies with the filling into fine crumbs and stir in ½ cup melted butter until evenly moistened.
  2. Next, press the mixture in the bottom and up the sides of tart pan. Place in the freezer to firm while you make the filling.

Filling:

  1. In the first place, mix 1 ½ cups heavy cream until soft peaks form. Then  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.
  2. Next, beat softened cream cheese and ½ cup softened butter until smooth. Add 1 cup Confectioners’ sugar and beat until well blended.
  3. In a small heatproof bowl dissolve 2 teaspoon gelatin in 2 tablespoons cold, then set aside for 5 mins. Heat over double broiler until the gelatin has melted, and set aside to cool.
  4. Stir white chocolate or vanilla instant pudding with ¾ cup milk until thickens.
  5. Then, add the pudding into cream cheese and butter mixture, mix to combine. 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, too.
  6. Stir in chocolate chips and crushed candy canes. Pour into crust, smooth the top and refrigerate until firm (5-6 hours).

For Topping:

  1. In a heatproof bowl place white chocolate chips or finely chopped white chocolate. Heat heavy cream until gentle simmer, pour over white chocolate and let it sit for 1-2 minutes. Then, stir until all chocolate has melted and the ganache is smooth and spread on top of firmed filling.

For garnish:

  1. Melt 1.5 oz. chocolate, 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.
  2. Finally, sprinkle with crushed candy canes and snowflake sprinkles.
  3. Store in the fridge.



17 thoughts on “Candy Cane Pie

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  1. 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???
      1. 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!
  2. What would I do differently if I did want to take the easy way out and just use Cool Whip? :) My family loves it and I'm assuming it would cut down on some of the work!
    1. Hi Sarah, i haven't tried to use Cool whip for this recipe, but if you do that, just skip the step with beating the heavy ream, sugar and extract. Add the peppermint extract in the mixture when adding cool whip into pudding,cream cheese and butter mixture. Taste the mixture at that point and add some powdered sugar if needed.

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