The Perfect Candy Cane Pie

You need to look no further! You have come across the quintessential recipe for Candy Cane Pie. Time to start baking and getting your taste buds ready for tasting! I have spent countless weeks working to perfect this recipe and there really is nothing that I would do to make this better.

I have compared this to the candy cane pie recipe from different restaurants and this recipe is hands down the best. Candy cane pie should be light and fluffy with the perfect balance of peppermint, chocolate, and whipped cream. Other candy cane pie recipes seem very dense and do not compare to the sophisticated and delicate nature of this recipe.

Candy Cane Pie Slice

Candy Cane Pie

The best Candy Cane Pie you will ever eat.
5 from 8 votes
Prep Time 1 hr
Cook Time 12 mins
Cooling Time 5 hrs
Total Time 6 hrs 12 mins
Course Dessert
Cuisine American, French
Servings 8 people
Calories 700 kcal


  • Electric Mixer
  • Measuring Cups
  • Bowls
  • Pie Pan
  • Spatula
  • Whisk


Oreo Pie Crust

  • 2 cups Oreo Cookies – about 24 Oreo cookies
  • 4 tbsp Butter – melted

French Silk Base

  • 2/3 cup Granulated Sugar
  • 2 Large Eggs
  • 4 oz Bittersweet Baking Chocolate – melted, (substitute: semi-sweet chocolate chips)
  • 1 tsp Pure Vanilla Extract
  • 5 tbsp Unsalted Butter – at room temperature
  • 2/3 cup Heavy Whipping Cream
  • 2 tsp Powdered Sugar

Pie Filling

  • 8 oz Cream Cheese – softened
  • 1 1/4 cup Powdered Sugar
  • 1/2 cup Butter (1 stick) – softened
  • 1 2/3 cup Heaving Whipping Cream
  • 1 tsp Peppermint Extract
  • 1/4 cup Candy Canes, Crushed – about 4 regular size
  • 1 1/2 cup Marshmallows
  • 1/4 cup Milk – preferably whole milk
  • 1/2 cup Mini Red & Green Chocolate Chips – Yummallo is great, if you can find


Oreo Pie Crust

  • Preheat the oven to 350°.
  • Finely crush 24 Oreos (blender works great).
    Crush Oreos
  • In a bowl, melt the butter.
  • Combine the Oreo crumbs and butter until well mixed.
  • Shape your Oreo crumbs into your 9-inch pie pan and firmly press into the bottom and sides.
  • Bake the crust for 12 minutes @ 350°
  • You can cool the crust in the fridge or on the counter, just make sure it's no longer warm by the time you're done with the French Silk Base.

French Silk Base

  • In a saucepan, whisk the eggs and granulated sugar together.
    Whisk Eggs
  • Put the saucepan over low heat and cook mixture until it reaches 160°F. Check the temperature often and do not overcook.
  • Using a glass bowl, melt the chocolate in the microwave. Do not keep it in there too long or it will burn. You may also melt it on the stove using a double water boiler, but the microwave is just so much easier.
  • Mix together the melted chocolate, vanilla, and egg/sugar mixture until smooth. Let this cool until it is just warm, but don't let the chocolate harden. Stir Occasionally.
  • Beat the butter in the stand mixer for a few minutes, until it is fluffy. Afterwards, add in the chocolate mixture and mix on high for about 5 minutes. Transfer this into a separate bowl so you can continue to use your stand mixer.
  • With the stand mixer bowl now clean, beat the cream on high until it begins to thicken. Add in the powdered sugar and then continue to beat until it forms stiff peaks.
  • Fold the cream into the chocolate mixture to combine.
  • Pour the mixture onto the pie crust and spread evenly throughout the bottom and sides. Place into fridge.

Pie Filling

  • Mix heavy whipping cream in stand mixer until soft peaks form. Add in 1/4 cup of powdered sugar and peppermint extract and keep mixing until stiff peaks form. Set aside in a separate bowl.
  • Beat softened cream cheese & butter until smooth then combine the remaining 1 cup of powdered sugar and mix until smooth.
  • In a small saucepan, add in the 1/4 cup of milk and marshmallows and cook over low heat. Stir constantly until the marshmallows are fully dissolved. Immediately remove from heat and let cool a bit before combining.
  • Add the marshmallow mixture to the cream cheese and mix on low speed until combined.
  • Fold in 2 cups of the beaten heavy cream until combined. The reserves will be used for the topping, keep in fridge until ready for use.
  • Finely chop the candy canes in either a blender or a hand chopper until you've created a fine powder.
  • Stir in the candy canes and mini red & green chocolate chips.
  • Add the filling into the pie crust and spread evenly. It should be full all the way to the top. Chill in fridge.


  • After the pie has adequately chilled for several hours, remove the pie and heavy cream from the fridge.
  • Take the remaining heavy cream mixture and put it into a piping bag with your favorite decorative tip. Pipe circular fleurettes all over the top of the pie and fill in any gaps with extra cream until completely covered.
  • Sprinkle some additional mini red & green chips on top of the pie for a finishing touch.
    Sprinkle Chips


I would highly suggest getting a 9″ or 9.5″ pie plate, like this one they have at Amazon. The shallow ones just aren’t big enough to hold all of the pie filling and you’ll end up wasting a lot of it. Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack) or Anchor Hocking Fire-King 9-Inch Pie Baking Dish, 1.75″ Deep is the one I used.
Keyword Candy Cane Pie, Candy Canes, Crust, French Silk, Oreo, Peppermint

Please let me know what you think of this candy cane pie recipe in the comment section below. I am always interested in improving on the recipe, if that’s possible, in order to create the best candy cane pie ever. If you’ve come this far, you might as well just get the baking dishes out and get to work, I promise the effort is worth the result! This is a great recipe for a holiday get-together or a birthday celebration; after all who doesn’t love candy cane pie at any point in the year? Also, make sure that you have all of the ingredients and necessary baking dishes before getting started. Nothing worse than starting in on the creation of the most amazing candy cane pie ever, only to find out that you don’t have all the right ingredients. For example, if you want the Red & Green mini chips for the top of the pie, you will likely need to separate them out from a multi-colored bag of chips as they are very difficult to find in reg & green only. I hope your candy cane pie turns out as great as mine! Enjoy the recipe!


  1. Lydia
    December 29, 2020 @ 4:18 am

    5 stars
    OMG, I just got through making this and we can’t get enough of it. We used to order the Candy Cane Pie from Baker’s Square, but they did not offer it this year. So glad that I stumbled upon this recipe!!!

  2. Margaret
    February 21, 2021 @ 1:47 am

    5 stars
    You were not lying, this recipe is simply amazing! My kids could not get enough of this pie, we will definitely be making this again. If anyone else is looking for the perfect Candy Cane Pie recipe, this is about as close to perfect as you will get.

  3. Marvin
    March 4, 2021 @ 3:47 pm

    5 stars
    Easy to follow recipe with an incredible result.

  4. Helen
    April 21, 2021 @ 12:24 pm

    5 stars
    My grandson and I made this candy cane pie recipe over the weekend and were very delighted with the result. I’ve attempted to make a few other recipes, but they were either too minty or too pudding-like. The texture, taste, and consistency of this recipe is just right.

  5. Jonathan
    May 17, 2021 @ 2:04 pm

    5 stars
    This is the best candy cane pie I’ve ever had. It’s a bit of work, no doubt about that, but the recipe is just perfect. My favorite part is the chocolate pie filling, it’s so light and fluffy. I wish I could find the red and green mini chocolate chips, that would make it so much easier!

  6. Jessica
    June 24, 2021 @ 1:31 pm

    5 stars
    WOW. I don’t know that I need to write anything else. It’s just WOW. I would have to agree with the title of the site, this is the perfect candy cane pie recipe.

  7. Melinda
    August 13, 2021 @ 1:52 pm

    5 stars
    I have been searching for a candy cane pie recipe and trying many different recipes, but have always been a bit underwhelmed. Until now that is! This is truly the best candy cane pie I’ve ever had. It’s very light and airy, the crust is simple (yet beyond tasty), the fillings are decadent and always leave me wanting more. Most of all, the candy cane flavor is not overbearing in this recipe which really sets it apart from the others.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating