No-Bake Candy Cane Pie: A Festive, Easy Holiday Dessert

There’s nothing like the holidays to make us crave sweet, pepperminty goodness. This No-Bake Candy Cane Pie is everything you could want in a Christmas dessert: creamy layers, crunchy chocolate, and a touch of festive peppermint. Best of all? You don’t even have to turn on the oven. 🎉

This pie has become a staple in my family’s holiday celebrations, and trust me, it’s not just because it’s easy to make (though that’s a huge bonus). It’s one of those desserts that looks impressive but requires minimal effort—perfect for busy holiday schedules. With a silky chocolate pudding layer, a luscious peppermint cream cheese filling, and homemade whipped topping, every bite is a delightful mix of flavors and textures. Plus, it’s topped with candy cane pieces for that extra sparkle and crunch!

So, whether you’re hosting a holiday dinner or just looking for a cozy dessert to enjoy by the fire, this no-bake pie is the answer. Let’s dive into why you’ll love it and how to make it happen.

Why You’ll Love This No-Bake Candy Cane Pie ❤️

• No-Bake Magic: Skip the hassle of preheating your oven. This pie sets beautifully in the freezer.
• Peppermint Perfection: The combination of peppermint mocha creamer, peppermint extract, and candy cane pieces delivers holiday flavor in every bite.
• Creamy Layers: From the chocolate pudding to the whipped topping, every layer is velvety smooth.
• Visually Stunning: The red and green chocolate chips and candy cane topping make this dessert pop on any holiday table.
• Customizable: Don’t have peppermint creamer? No problem—swap in milk or your favorite flavored creamer.

Preparation Time and Servings

• Total Time: 3 hours (includes chilling)
• Prep Time: 20 minutes
• Servings: 8-10 slices

Nutritional Info per Serving:
Calories: ~310 | Carbs: 28g | Protein: 4g | Fat: 21g

Ingredients

Here’s everything you’ll need to whip up this pie:

For the Pie Base:

• 1 chocolate pie crust
• 1 (3.9oz) box Jell-O instant chocolate pudding mix
• 1 cup milk
• 1 cup peppermint mocha creamer (or substitute with additional milk)

For the Peppermint Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 ¼ cup powdered sugar
• ½ teaspoon vanilla extract (clear, if possible for aesthetics)
• ½ teaspoon peppermint extract
• 1 (8 oz) container whipped topping
• ¾ cup red and green chocolate chips

The Whipped Topping:

• 4 teaspoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract (clear)

For Garnish:

• Crushed candy cane pieces

Step-by-Step Instructions

Let’s break it down into simple, manageable steps so you can create your masterpiece with ease.

1. Prepare the Chocolate Pudding Base

1. In a medium bowl, combine the Jell-O pudding mix, milk, and peppermint mocha creamer.
2. Whisk for about 2 minutes until smooth and slightly thickened.
3. Place the pudding in the refrigerator to set for 5 minutes.
4. Once set, scoop 1 ½ cups of the pudding into the chocolate pie crust. Smooth it out into an even layer using a spatula.
5. Pop the crust into the freezer for 2 hours to ensure the pudding layer firms up completely.

2. Make the Peppermint Cream Cheese Layer

1. Using a stand mixer or a large bowl with a hand mixer, beat the softened cream cheese until creamy.
2. Gradually add the powdered sugar, continuing to beat until smooth and fluffy.
3. Mix in the vanilla and peppermint extracts.
4. Gently fold in the whipped topping until fully combined.
5. Stir in the red and green chocolate chips for a festive touch.
6. Spread the cream cheese mixture over the set pudding layer. Smooth it out, then return the pie to the freezer to chill for at least 1 hour.

3. Whip Up the Homemade Topping

1. Pour 4 teaspoons of cold water into a small bowl and sprinkle the unflavored gelatin on top. Let it sit for 5 minutes to bloom.
2. While the gelatin is blooming, add the heavy whipping cream, powdered sugar, and vanilla extract to your stand mixer fitted with the whisk attachment. Start beating on medium speed.
3. Heat the bloomed gelatin in the microwave for 10 seconds to dissolve it into a liquid.
4. With the mixer running, slowly pour the liquid gelatin into the cream mixture. Increase the speed to high and beat for about 2 minutes, or until stiff peaks form.
5. Transfer the whipped cream to a piping bag fitted with a Wilton 2D star tip (or any tip you like).

4. Decorate and Garnish

1. Pipe stars of whipped topping all over the surface of the pie, covering the cream cheese layer completely.
2. Sprinkle crushed candy cane pieces over the whipped topping for a festive and crunchy finish.

How to Serve

This pie is best served chilled straight from the fridge or slightly softened from the freezer. Here are some ways to make it even more special:

• Classic Slice: Serve it as-is for a no-fuss dessert.
• Festive Add-Ons: Drizzle chocolate syrup or a touch of peppermint syrup over each slice.
• With a Hot Drink: Pair with a warm mug of cocoa or peppermint tea for the ultimate holiday treat.

Additional Tips

To make this pie as foolproof as possible, here are a few extra tips:

1. Soften the Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This prevents lumps in the filling.
2. Don’t Skip the Freezer Time: For clean slices, ensure each layer is fully set before adding the next.
3. Chill Your Tools: When making whipped cream, chill your bowl and whisk attachment for better results.
4. Crushing Candy Canes: Place candy canes in a zip-top bag and crush them with a rolling pin for mess-free, uniform pieces.
5. Storage: Store leftover pie in the freezer for up to 5 days. Just thaw slightly before serving.

Recipe Variations

Make this no-bake candy cane pie your own with these fun twists:

• Oreo Twist: Use an Oreo crust instead of a standard chocolate crust for even more chocolatey goodness.
• Gluten-Free: Opt for a gluten-free chocolate crust and double-check the pudding mix for gluten-free labeling.
• Extra Peppermint: Add crushed peppermint candy directly into the cream cheese layer for extra crunch.
• Chocolate Lovers: Top the pie with a drizzle of melted dark or white chocolate for a decadent finish.

Freezing and Storage

• Freezing: Wrap the entire pie tightly in plastic wrap and store in the freezer for up to 2 weeks. Thaw in the fridge for a few hours before serving.
• Leftovers: If you have leftover slices, store them in an airtight container in the fridge for up to 5 days.

FAQ

Q: Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day or two ahead. Just store it in the freezer and decorate it with whipped topping and candy canes before serving.

Q: Can I skip the homemade whipped topping?
Yes, you can use store-bought whipped topping for convenience, though homemade gives a fluffier, fresher result.

Q: What can I substitute for the peppermint mocha creamer?
If you don’t have creamer, use an additional cup of milk and a little extra peppermint extract.

Q: Can I use a graham cracker crust instead of chocolate?
You sure can! While the chocolate adds richness, a graham cracker crust would still taste amazing.

Conclusion

This No-Bake Candy Cane Pie is everything you want in a holiday dessert: easy, delicious, and guaranteed to impress. With its creamy peppermint layers, chocolatey goodness, and festive presentation, it’s a dessert that’ll have everyone asking for seconds.

I’d love to hear how your pie turns out! Snap a photo and tag me on Instagram, or leave a comment below with your thoughts. Let’s spread some holiday cheer—one slice at a time! 🎅🍰

No-Bake Candy Cane Pie: A Festive, Easy Holiday Dessert

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• Author: Taylor Harisson
• Total Time: 3 hours (includes freezing time)
• Yield: 8-10 slices 1x
• Diet: Vegetarian

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Description

A festive, no-bake pie with layers of creamy chocolate pudding, peppermint cream cheese, and homemade whipped topping.

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Ingredients

Scale 1x2x3x

• 1 chocolate pie crust
• 1 (3.9oz) box Jell-O instant chocolate pudding
• 1 cup milk
• 1 cup peppermint mocha creamer (or substitute with milk)
• 8 oz cream cheese, softened
• 1 ¼ cup powdered sugar
• ½ tsp vanilla extract (clear)
• ½ tsp peppermint extract
• 1 (8oz) container whipped topping
• ¾ cup red and green chocolate chips
• 4 tsp cold water
• 1 tsp unflavored gelatin
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract (clear)
• Crushed candy canes for garnish

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Instructions

• Whisk pudding mix, milk, and creamer. Chill for 5 minutes.
• Spread 1½ cups of pudding into the pie crust and freeze for 2 hours.
• Beat cream cheese and powdered sugar. Add vanilla and peppermint extracts. Fold in whipped topping and chocolate chips.
• Spread the cream cheese layer over the pudding layer and freeze for 1 hour.
• Bloom gelatin in cold water. Beat cream, sugar, and vanilla until soft peaks form. Add gelatin and beat to stiff peaks.
• Pipe whipped cream on pie, garnish with crushed candy canes, and serve chilled.

Notes

• Substitute peppermint mocha creamer with milk for a milder flavor.
• Use gluten-free crust for a gluten-free option.
• Store leftovers in the fridge or freeze for later.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American