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Candy Cane Oreo Pie

Candy Cane Oreo Pie

Chocolate, oreos & a hint of peppermint are what make this Candy Cane Oreo Pie the perfect holiday treat!
Course Dessert
Cuisine American
Keyword candy cane, chocolate, oreo, pie
Prep Time 20 minutes
Chill 2 hours
Servings 8


  • 27-30 Regular or double stuffed Oreo cookies regular size - not the mini ones
  • ½ cup butter 1 stick - melted
  • cups heavy whipping cream
  • 2 cups semi-sweet chocolate chips
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 tsp peppermint extract
  • ¼ tsp salt
  • ½ cup Candy Cane Mini Oreos for topping
  • ¼ cup white chocolate candy melts


  • Place the regular size Oreo cookies in the food processor & grind them into crumbs.
  • Transfer to a medium bowl & add the melted butter. Mix with a fork until all crumbs are moist.
  • Transfer the moistened crumbs to a pie plate & press flat & up the sides to make the crust.
  • Place the crust in the freezer until ready to fill.
  • Place the chocolate chips, sugar, eggs, peppermint extract & salt in a blender- set aside.
  • In a small saucepan heat the heavy cream to a simmer- do not boil.
  • Pour the hot cream over the ingredients in the blender & then blend on high for 30-60 seconds.
  • Pour into the prepared Oreo pie crust from the freezer.
  • Top with Candy Cane Mini Oreos.
  • Melt the white chocolate candy melts by placing in a small squeeze bottle &placing it in a bowl of hot water until the chocolate is melted.
  • Once melted - squeeze over the pie in any desired pattern.
  • Place the pie in the refrigerator for a minimum of 2 hours to set. (I like to leave mine overnight or freeze for 2-3 hours)