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Perfect White Chocolate Candy Cane Pie: Easy No-Bake Dessert

white chocolate candy cane pie - featured image
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A creamy, no-bake white chocolate pie with crunchy candy cane pieces and an Oreo crust. Perfect for holiday gatherings, this easy dessert is make-ahead friendly and visually stunning.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuf)
  • 5 tablespoons unsalted butter, melted
  • 12 ounces high-quality white chocolate, finely chopped
  • 2 cups heavy cream, divided
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (about 4–5 full-sized candy canes)
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 cup crushed candy canes (for topping)
  • Optional: white chocolate shavings or curls

Instructions

  1. Make the Oreo crust: Place the 24 Oreo cookies in a food processor and pulse until fine crumbs. Add 5 tablespoons melted butter and pulse until the mixture looks like wet sand.
  2. Press the crust into a 9-inch pie dish firmly and evenly. Refrigerate for at least 20 minutes.
  3. Melt the white chocolate: Place 12 ounces finely chopped white chocolate in a heatproof bowl. Heat 1 cup heavy cream in a saucepan until steaming. Pour over chocolate, let sit 2 minutes, then stir until smooth. Set aside to cool slightly.
  4. Whip the cream: In a large bowl, beat the remaining 1 cup cold heavy cream until soft peaks form. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, then beat until stiff peaks form.
  5. Beat the cream cheese: In a separate bowl, beat 8 ounces softened cream cheese until smooth. Add the cooled white chocolate mixture and beat until combined.
  6. Add peppermint and candy canes: Stir in 1/2 teaspoon peppermint extract and 1/2 cup crushed candy canes. Fold gently.
  7. Fold in the whipped cream: Add one-third of the whipped cream to the white chocolate mixture and fold gently. Repeat with remaining whipped cream until no white streaks remain.
  8. Assemble the pie: Spoon the filling into the chilled crust and spread evenly.
  9. Chill the pie: Cover and refrigerate for at least 4 hours, preferably overnight.
  10. Make the whipped topping: Just before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread or pipe over the pie. Sprinkle with 1/4 cup crushed candy canes and optional white chocolate shavings.
  11. Slice and serve: Use a sharp knife dipped in hot water for clean slices. Serve cold.

Notes

Use real white chocolate bars (not chips) for smoothest texture. Cream cheese must be at room temperature. Chill at least 4 hours, overnight is best. For gluten-free, use gluten-free chocolate sandwich cookies. For dairy-free, use dairy-free cream cheese, coconut cream, and dairy-free white chocolate.

Nutrition

Keywords: white chocolate candy cane pie, no-bake pie, holiday dessert, peppermint pie, Oreo crust

Find it online: https://emacrave.com/perfect-white-chocolate-candy-cane-pie-easy-no-bake-dessert/