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Candy Cane Oreo Pie

Candy Cane Oreo Pie


  • 27-30 Regular or double stuffed Oreos regular size
  • 1/2 cup butter 1 stick - melted
  • 1-1/2 cups heavy whipping cream
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp peppermint extract
  • 1/4 tsp salt
  • 1/2 cup Candy Cane Mini Oreos for topping
  • 1/4 cup white chocolate candy melts


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