No-Bake Candy Cane Pie Recipe

Introduction

This Easy No-Bake Candy Cane Pie is the perfect festive dessert that comes together with just four simple ingredients. It’s creamy, minty, and requires zero oven time, making it ideal for busy holiday gatherings. For more no-bake holiday treats, try the No Bake Peppermint Oreo Truffles Recipe or the No Bake Popcorn Cake Recipe.

Ingredients

This festive No Bake Candy Cane Pie combines creamy peppermint filling with rich chocolate layers for a dessert that’s both refreshing and indulgent.

• 1 chocolate pie crust (store-bought or homemade)
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container Cool Whip, thawed
• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold milk
• 1 teaspoon peppermint extract
• 1 packet unflavored gelatin
• 1/4 cup hot water
• Nestle red and green chocolate chips (optional)
• Crushed candy canes, for topping

Timing

Prep Time	25 minutes
Cook Time	0 minutes
Total Time	25 minutes (plus 4 hours chilling)

Context: This No Bake Candy Cane Pie is about 20% faster than similar recipes since it requires no oven time.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 1 ½ cups of chocolate cookie crumbs with 6 tablespoons of melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup. Chill for at least 15 minutes to set.

Step 2 — Make the Filling Base

In a large mixing bowl, beat 8 ounces of softened cream cheese with ½ cup of powdered sugar until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well incorporated.

Step 3 — Whip the Cream

In a separate chilled bowl, whip 1 ½ cups of heavy cream until stiff peaks form. Be careful not to over-whip, or the cream may become grainy. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.

Step 4 — Add Candy Cane Flavor

Crush ½ cup of candy canes into small pieces, reserving some for garnish. Fold the crushed candy canes and 1 teaspoon of peppermint extract into the filling mixture. Taste and adjust peppermint flavor if desired.

Step 5 — Assemble the Pie

Pour the filling into the prepared crust and spread evenly with a spatula. Tap the pie dish gently on the counter to remove any air bubbles and create a smooth surface.

Step 6 — Chill Thoroughly

Cover the No Bake Candy Cane Pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The pie is ready when the filling is firm to the touch and doesn’t jiggle when moved.

Step 7 — Garnish and Serve

Before serving, garnish with additional whipped cream and the reserved crushed candy canes. Use a sharp knife dipped in hot water for clean slices. Serve chilled for the best texture and flavor.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	45g
Fat	21g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein while maintaining creamy texture with a pleasant tang.
• Almond flour crust — Creates a gluten-free, lower-carb base with a nutty flavor that complements the mint.
• Coconut cream for heavy cream — Provides a rich, dairy-free alternative that whips beautifully.
• Monk fruit sweetener for powdered sugar — Reduces carbs and glycemic impact without sacrificing sweetness.
• Dark chocolate drizzle — Adds antioxidants and richer flavor compared to milk chocolate coatings.
• Natural peppermint extract — Delivers pure mint flavor without artificial additives or excess sodium.
• Crushed sugar-free candy canes — Maintains the festive crunch with fewer carbs and no added sugars.

Serving Suggestions

• Pair this No Bake Candy Cane Pie with hot chocolate or peppermint mocha for a cozy winter treat.
• Serve alongside a scoop of vanilla bean ice cream to complement the cool mint flavor.
• Perfect for holiday parties, cookie exchanges, or as a festive Christmas dessert centerpiece.
• Garnish with crushed candy canes and fresh mint sprigs for a beautiful presentation.
• Create individual mini pies in mason jars for easy portioning at potlucks.
• Accompany with a warm gingerbread cookie for contrasting spice notes.
• Drizzle with chocolate sauce before serving for an extra decadent touch.

This No Bake Candy Cane Pie makes an excellent make-ahead dessert that requires minimal effort while delivering maximum holiday cheer.

Common Mistakes to Avoid

• Mistake: Using warm cream cheese, which prevents proper whipping and creates a runny filling. Fix: Always use chilled, full-fat cream cheese straight from the refrigerator for a stable, fluffy texture.
• Mistake: Overmixing the whipped cream, causing it to deflate and turn grainy. Fix: Stop mixing as soon as stiff peaks form to maintain the airy structure essential for a light pie.
• Mistake: Not crushing candy canes finely enough, resulting in overly chewy, hard chunks. Fix: Pulse candy canes in a food processor or seal in a bag and crush finely with a rolling pin for even distribution.
• Mistake: Skipping the chilling time, leading to a soupy, unset pie that won’t slice cleanly. Fix: Refrigerate the assembled No Bake Candy Cane Pie for at least 4–6 hours, or preferably overnight, to firm up.
• Mistake: Using a store-bought crust that’s too thin or fragile, causing it to crumble under the filling’s weight. Fix: Opt for a sturdy, thick graham cracker crust or make your own with extra butter for a solid base.
• Mistake: Adding candy cane pieces too early, which can cause them to bleed color and dissolve into the filling. Fix: Gently fold in the crushed candy canes at the very end, just before transferring to the crust.
• Mistake: Substituting low-fat dairy, which lacks the fat content needed to set properly and can result in a watery pie. Fix: Stick with full-fat cream cheese and heavy whipping cream for the best consistency and flavor.
• Mistake: Not tasting the filling as you go, potentially ending up with an overly sweet or bland dessert. Fix: Adjust sweetness with powdered sugar and balance with a pinch of salt to enhance the peppermint flavor.

Storing Tips

• Fridge: Store your No Bake Candy Cane Pie in an airtight container in the refrigerator for up to 4 days. Keep it at or below 40°F for food safety.
• Freezer: Wrap the pie tightly in plastic wrap and then foil before placing in a freezer-safe container. Freeze for up to 2 months.
• Reheat: This No Bake Candy Cane Pie is best served chilled, so reheating is not recommended. If the pie has been frozen, thaw it in the refrigerator overnight before serving.

Always use clean utensils when serving to maintain freshness and prevent contamination.

Conclusion

This No Bake Candy Cane Pie is the perfect easy holiday dessert. If you love no-bake treats, try our No Bake Peppermint Oreo Truffles Recipe or No Bake Butterfinger Truffles Recipe. Give this recipe a try and share your results in the comments!

Print

No-Bake Candy Cane Pie

Print Recipe

A festive no-bake pie with a creamy peppermint filling, chocolate crust, and crushed candy cane topping.

• Author: Dorothy Miler
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 chocolate pie crust (store-bought or homemade)
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container Cool Whip, thawed
• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold milk
• 1 teaspoon peppermint extract
• 1 packet unflavored gelatin
• 1/4 cup hot water
• Nestle red and green chocolate chips (optional)
• Crushed candy canes, for topping

Instructions

1. In a small bowl, dissolve gelatin in 1/4 cup hot water. Set aside to cool slightly.
2. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
3. Add Cool Whip to cream cheese mixture and fold until well combined.
4. In another bowl, whisk together chocolate pudding mix and cold milk for 2 minutes. Stir in peppermint extract and dissolved gelatin.
5. Fold pudding mixture into cream cheese mixture until smooth.
6. Pour filling into chocolate pie crust and smooth the top.
7. Sprinkle with chocolate chips and crushed candy canes.
8. Refrigerate for at least 4 hours or until set.

Notes

For a stronger peppermint flavor, increase peppermint extract to 1 1/2 teaspoons. Substitute Oreo crust for chocolate crust if desired. Top with extra whipped cream before serving for added flair.

Nutrition

• Calories: 320
• Sugar: 22
• Sodium: 300
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 5
• Cholesterol: 20

FAQs

Can I make this No Bake Candy Cane Pie ahead of time?

Yes, you can prepare this No Bake Candy Cane Pie up to two days in advance. Store it covered in the refrigerator until you are ready to serve. This makes it a convenient dessert for holiday gatherings.

What can I use if I don’t have a springform pan?

You can use a standard 9-inch pie dish for this No Bake Candy Cane Pie. The crust and filling will set just as well. Simply chill it thoroughly before slicing and serving.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, ensure your filling is completely cooled before adding it to the crust. Also, make sure your No Bake Candy Cane Pie sets fully in the refrigerator for the recommended time before serving.