Candy Cane Pie
Candy Cane Pie is a sweet & creamy dessert with some peppermint spice to it. An easy no bake holiday pie recipe you need this Christmas! Make it with a homemade Oreo Pie Crust to make this an easy from scratch Christmas dessert.
Servings: 8 servings
Ingredients
Oreo Cookie Crust
- 30 Oreo Cookies
- 6 tbsp melted Butter
Candy Cane filling:
- 8 oz Cream Cheese softened
- 14 oz Sweetened Condensed Milk
- 6 drops Red Food Coloring
- 1/2 tsp Peppermint Extract
- 16 oz Cool Whip thawed, divided
- 2 Candy Canes crushed
Instructions
- Grease a 9 inch pie pan and set aside.
- Add the Oreos to a food processor and pulse until they are crushed to fine crumbs.
- Add the melted butter and pulse to mix.
- Transfer the mixture into prepared pan and press into an even layer on the bottom and up the sides.
- Refrigerate it for at least 30 minutes before filling.
- Beat the cream cheese in a large bowl until fluffy.
- Add condensed milk, food coloring and peppermint extract. Beat until blended.
- Fold in 8 ounces of Cool Whip.
- Transfer the mixture into the pie plate.
- Top with the remaining 8 ounces of Cool Whip.
- Sprinkle the crushed candy canes over the top of the pie.
- Freeze for 2 hours. Remove from freeezer 15 minutes before serving.
Notes
This pie is more of a creamy type pie. Your filling will be on the loose side. Freeze completely if you are wanting it more firm.
Nutrition
Calories: 628kcal | Carbohydrates: 75g | Protein: 10g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 435mg | Potassium: 391mg | Fiber: 2g | Sugar: 55g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 6mg