Introduction

This Easy Candy Cane Pie is the perfect festive dessert that comes together with only 5 simple ingredients! No baking is required, making it an ideal treat for busy holiday seasons. If you enjoy peppermint flavors, you might also like this Peppermint Mocha Fudge Recipe. Both recipes offer delicious, quick solutions for your Christmas dessert table.

Ingredients

This festive Candy Cane Pie combines a crisp, buttery crust with a cool, creamy peppermint filling that’s bursting with refreshing holiday flavor and delightful crunch.

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ½ cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 teaspoon peppermint extract
• 1 cup whipped topping (such as Cool Whip), thawed
• ½ cup crushed candy canes

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Candy Cane Pie recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Crush 24 chocolate sandwich cookies (filling included) into fine crumbs using a food processor or rolling pin. Mix with 5 tablespoons melted unsalted butter until well combined.

Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for at least 30 minutes to set while you prepare the filling.

Step 2 — Make the Peppermint Filling

In a medium saucepan, whisk together 1 cup granulated sugar, ⅓ cup cornstarch, and ¼ teaspoon salt. Gradually whisk in 2 cups whole milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8–10 minutes. Continue cooking for 1 more minute to fully cook the cornstarch.

Step 3 — Temper the Eggs

Whisk 4 large egg yolks in a separate bowl. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to prevent curdling.

Pour the tempered egg mixture back into the saucepan and return to medium heat. Cook for 2 more minutes, stirring constantly, until thickened.

Step 4 — Add Flavor and Color

Remove from heat and stir in 2 teaspoons peppermint extract and ¼ teaspoon vanilla extract. For traditional candy cane appeal, stir in a few drops of red food coloring until you achieve a light pink hue.

Optional: Fold in ½ cup finely crushed candy canes for extra peppermint crunch and festive appearance.

Step 5 — Fill and Chill the Pie

Pour the warm peppermint filling into the prepared crust. Smooth the top with a spatula and press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set. The Candy Cane Pie should be firm to the touch before adding topping.

Step 6 — Prepare the Whipped Cream

Just before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.

Spread or pipe the whipped cream over the chilled pie filling, creating decorative peaks with your spatula or piping tip.

Step 7 — Garnish and Serve

Sprinkle with additional crushed candy canes and chocolate shavings for a festive finish. For clean slices, dip your knife in hot water and wipe dry between cuts.

Serve immediately or store covered in the refrigerator for up to 3 days. The Candy Cane Pie is best enjoyed within 48 hours for optimal texture.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	52g
Fat	22g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of cream cheese — Adds protein and tang while reducing fat in the Candy Cane Pie filling.
• Almond flour crust instead of graham crackers — Creates a gluten-free, lower-carb base for your Candy Cane Pie.
• Coconut cream instead of heavy cream — Provides a rich, dairy-free alternative for the whipped topping.
• Monk fruit sweetener instead of powdered sugar — Lowers the sugar content while maintaining sweetness in the Candy Cane Pie.
• Dark chocolate drizzle instead of milk chocolate — Adds antioxidants and reduces sugar in the garnish.
• Crushed sugar-free peppermints — Delivers the classic candy cane flavor with fewer carbs and calories.
• Avocado in the filling — Creates a creamy texture with healthy fats and nutrients.
• Low-sodium saltines for the crust — Reduces sodium while maintaining the classic crumb texture.

Serving Suggestions

• Pair your Candy Cane Pie with a warm mug of hot chocolate or a scoop of vanilla bean ice cream for a delightful contrast.
• Serve this festive Candy Cane Pie as the grand finale to your holiday dinner or at a Christmas cookie exchange party.
• Garnish each slice with a sprinkle of crushed candy canes and a dollop of freshly whipped cream for a beautiful presentation.
• Offer alongside other holiday classics like gingerbread cookies or peppermint bark for a complete dessert spread.
• For an elegant plating, drizzle individual slices with a chocolate or raspberry sauce and add a fresh mint sprig.
• Transform your Candy Cane Pie into individual mini pies or tartlets for easy serving at large gatherings.

This Candy Cane Pie is perfect for making ahead, allowing the flavors to meld beautifully for a stress-free holiday dessert.

Common Mistakes to Avoid

• Mistake: Using low-quality candy canes that lack peppermint oil. Fix: Opt for real peppermint candy canes for a more intense, authentic flavor.
• Mistake: Not crushing the candy canes finely enough, creating a gritty texture. Fix: Pulse in a food processor until you achieve a fine, powdery crumb.
• Mistake: Overmixing the filling, which can incorporate too much air and cause cracking. Fix: Mix just until the ingredients are combined for a smooth, dense filling.
• Mistake: Skipping the pre-bake (blind baking) of the crust. Fix: Always pre-bake your pie crust to prevent a soggy bottom.
• Mistake: Adding candy cane pieces before the filling has cooled, causing them to melt and bleed color. Fix: Fold in the candy pieces only after the filling has completely cooled.
• Mistake: Using a runny filling that doesn’t set properly. Fix: Ensure your filling mixture reaches the proper thickness on the stove before chilling.
• Mistake: Chilling the pie for an insufficient amount of time. Fix: Allow the pie to set in the refrigerator for at least 4-6 hours, or preferably overnight.
• Mistake: Garnishing with candy canes too early, making them sticky. Fix: Add the final candy cane garnish just before serving to maintain crunch.

Storing Tips

• Fridge: Store Candy Cane Pie in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months.
• Reheat: Thaw frozen Candy Cane Pie in the refrigerator overnight before serving chilled.

Always keep your Candy Cane Pie refrigerated at or below 40°F (4°C) to ensure food safety and maintain its creamy texture.

Conclusion

This Candy Cane Pie is the perfect festive dessert to delight your guests. For more holiday treats, try our Peppermint Mocha Wreath Cake Recipe or Christmas Mint Oreo Fudge Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more sweet ideas!

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FAQs

Can I make Candy Cane Pie ahead of time?

Yes, you can prepare this Candy Cane Pie a day in advance. Keep it covered in the refrigerator until ready to serve for the best texture and flavor.

How do I prevent the crust from getting soggy?

Use a pre-baked and cooled crust, and ensure your filling is fully chilled before assembly. This Candy Cane Pie will hold its structure better when served cold.

Can I use candy canes instead of peppermint extract?

Yes, crush candy canes finely and mix them into the filling for extra texture and peppermint flavor. Adjust sugar in the recipe since candy canes add sweetness to your Candy Cane Pie.