Tis the season for Peppermint Pie (candy cane pie)! Make this creamy, festive pie for the holidays — it’s perfect for family gatherings, potlucks, and winter parties. The cool peppermint filling paired with a crunchy Oreo crust makes a nostalgic yet elegant dessert that’s easy to prepare and requires no baking.
Why This Recipe is the Best
This Peppermint Cream Pie captures everything we love about the holidays: bright peppermint flavor, a velvety mousse-like filling, and a deep chocolate Oreo crust. Because it’s a no-bake recipe, it’s ideal for busy holiday weeks when oven space is limited.
The filling is light and refreshing but still rich enough to feel indulgent. Topped with crushed peppermint candies and white chocolate shavings, this pie looks as festive as it tastes — a great addition to any dessert table or a cozy night in.
If you enjoy peppermint desserts, try related recipes such as White Chocolate Dipped Peppermint Cookies, peppermint brownies, and peppermint rice krispie treats for more holiday inspiration.
Key Ingredients
This peppermint pie uses simple, easy-to-find ingredients to create a smooth, flavorful no-bake dessert. Here are the essentials and why they matter.
- Oreos – Crushed into a fine crumb to form a compact, chocolatey crust that holds the filling well.
- Butter – Melted and mixed with the crumbs to bind the crust. No need to soften it first.
- Milk – Use cold milk for the whipped component; 2% works well for texture and flavor.
- Dream Whip – Provides stable volume and structure for the filling. If you prefer, Cool Whip can substitute, but adjust extracts accordingly.
- Extracts – Vanilla extract smooths the flavor while peppermint extract gives the pie its signature taste. Avoid mint extract, which can taste medicinal or like toothpaste.
- Cream cheese – Must be fully softened so the filling is perfectly smooth; chilled or lumpy cream cheese will affect texture.
- Red food coloring – Optional. A small amount creates a festive blush without changing flavor.
- Peppermint candies – Crushed candies or candy canes add crunch and garnish the top; vary the size of pieces for a pleasing texture.
- White chocolate shavings – Adds a touch of elegance and a complementary creamy chocolate note on top.
How to make Candy Cane Pie
Follow these steps carefully to ensure the pie sets properly. The filling has a mousse-like consistency and must chill long enough to hold its shape. Work methodically and avoid overmixing when combining the two filling bowls.
- Place whole Oreos in a food processor and pulse until a fine crumb forms. Mix crumbs with melted butter, then press the mixture into a pie pan to create an even crust. Chill the crust in the refrigerator to set.
- In a mixing bowl, combine cold milk, the Dream Whip powder, peppermint extract, and vanilla extract. Whisk on high for 3–4 minutes until soft peaks form. Add sugar and mix briefly until smooth, then refrigerate this mixture.
- Beat softened cream cheese until perfectly smooth. Add milk, sugar, and optional red food coloring; if you use coloring, make the cream cheese mixture about twice as dark as the final color you want because it will lighten when folded with the whipped mixture.
- Gently fold the chilled Dream Whip mixture into the cream cheese mixture using a spatula. Fold patiently until combined — do not stir vigorously. Spread the filling into the chilled Oreo crust and smooth the top. Refrigerate the pie for at least 3 hours, or overnight for best results.
- When ready to serve, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the chilled pie, then sprinkle crushed peppermint pieces and white chocolate shavings across the top for a festive finish.
Hint: After folding the two bowls together, avoid adding more food coloring or mixing further. Overmixing can make the filling runny or “goopy.”
Common Mistakes
The most common issue is not allowing the pie to chill long enough. This dessert sets softly — like a mousse — and needs adequate refrigeration to hold its shape. If your kitchen is warm, chill mixing bowls beforehand and work quickly. Also, make sure the cream cheese is fully softened before beating; otherwise the filling can become lumpy.
Top tip
Use peppermint extract rather than mint extract. Mint extract can have a sharp, medicinal or toothpaste-like flavor. A teaspoon of peppermint extract provides the bright, clean mint flavor you want in this pie.
Recipe
Best Peppermint Pie
Ingredients
For the Crust:
- 24 OREO cookies, crushed
- 5 tablespoons butter, melted (salted is fine)
Filling — Bowl 1:
- 1/2 cup cold milk
- 1 envelope Dream Whip (or substitute as noted)
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
Filling — Bowl 2:
- 8 oz cream cheese, fully softened
- 1/3 cup sugar
- 2 tablespoons milk
- Red food coloring, optional
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 3/4 cup crushed peppermint candies or candy canes
- 2 oz white chocolate, shavings
Instructions
OREO crust:
- Process whole OREOs in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press the crumb mixture into a pie plate, spreading evenly on the bottom and up the sides. Chill in the refrigerator while preparing the filling.
Filling:
- In a bowl, combine cold milk, Dream Whip contents, peppermint extract, and vanilla extract. Beat on high with a whisk attachment for 3–4 minutes until soft peaks form. Add 1/3 cup sugar and mix 30–60 seconds until no longer grainy. Chill this bowl.
- In a second bowl, beat the softened cream cheese with 1/3 cup sugar and 2 tablespoons milk until completely smooth. If using red food coloring for a festive color, add it to this bowl and make the color about twice as dark as you want the final result.
- Fold the chilled Dream Whip mixture into the cream cheese mixture gently with a spatula until combined. Take care not to overmix. Spread the combined filling into the chilled Oreo crust and smooth the top. Refrigerate for at least 3 hours or overnight for best texture.
Topping:
- When ready to serve, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the chilled pie. Garnish with crushed peppermint and white chocolate shavings. Serve chilled.
Notes
- Dream Whip adds structure and mimics whipped cream. If using Cool Whip instead, use an 8 oz tub and add 1/2 teaspoon vanilla and 1 teaspoon peppermint extract to the cream cheese bowl.
- Fully softened cream cheese is essential for a smooth, lump-free filling.
- Crush hard peppermint candies or candy canes using a heavy mug or rolling pin inside the wrapper, or using a plastic bag and a mallet. Use care when crushing to avoid sharp shards.
- Add food coloring only to the cream cheese mixture. Do not try to color the mixed filling after folding, as additional mixing can change the filling’s texture.
Nutrition
Serving: 1 large slice — Calories: 497 kcal. Carbohydrates: 54 g. Protein: 8 g. Fat: 28 g. Saturated Fat: 16 g. Sodium: 419 mg. Sugar: 43 g.
Related
Looking for similar holiday recipes? Try White Chocolate Dipped Peppermint Cookies, Christmas Rice Krispie Treats with white chocolate peppermint, or Easy Peppermint Brownies for more peppermint-flavored treats.
Pairing
This peppermint cream pie pairs nicely with other no-bake cream pies for a holiday spread. Complement it with an Oreo Pie, Black Bottom Pie, Turtle Pie, or a simple Chocolate Cream Pie to offer a variety of textures and flavors that appeal to all tastes.
Substitutions and Variations
Try these variations to change the flavor profile or texture:
- Ice cream layer — Spread a softened layer of peppermint ice cream on the crust, refreeze, then add the peppermint cream layers on top.
- Brownie crust — Replace the Oreo crust with a baked brownie crust for a fudgier base. Allow the brownie to cool completely before adding the no-bake filling.
How to Serve
Serve slices chilled, garnished with extra crushed peppermint for crunch. The pie holds up well on a dessert table and complements warm drinks like cocoa, coffee, or spiced tea. It’s also easy to prepare in advance, making it a convenient choice for holiday entertaining.
Storing Peppermint Pie
Store the assembled pie lightly covered in the refrigerator for up to 3 days. For longer storage, freeze the pie wrapped tightly for up to 2 months; serve directly from frozen or let it thaw for 30 minutes at room temperature or 1–2 hours in the refrigerator before serving. Freezing is a great option for holiday meal prep.