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A delicious candy cane ice cream pie is in a white plate. You can see swirls of chocolate sauce on top and a crunchy oreo crust at the edge.
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3.73 from 11 votes

Candy Cane Pie with Chocolate Truffle Sauce

Candy Cane Pie is a easy 15 minute Christmas dessert you can make ahead.  A delicious peppermint ice cream filling, chocolate truffle sauce ribbons and crunchy Oreo crust make this one a dessert to remember!
Prep Time15 mins
Freezing Time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: peppermint pie, chocolate peppermint pie, ice cream pie, icebox pie, oreo pie crust
Servings: 8 slices
Calories: 829kcal
Author: Mirlandra


For the Crust

  • 24 chocolate Oreo cookies (about 2/3 of a package)
  • 4 Tablespoons salted butter (melted)

For the Truffle Sauce

  • 12 oz semi-sweet chocolate chips
  • 1 cup heavy whipping cream (40% fat content preferred)

For the Peppermint Filling

  • 1 1/4 cups heavy whipping cream (40% fat content preferred)
  • 1/4 teaspoon vanilla extract
  • 2/3 cup sweetened condensed milk
  • 3/4 cup crushed peppermint candy (see note )


For the Crust

  • Preheat the oven to 350 F.
  • Pulse the Oreos in a food processor for about 30 seconds until they are finely ground and no chunks remain. (Alternately put them in a Ziploc bag and smash with a rolling pin or wine bottle.)
  • Stir in the melted butter and dump crust mixture into a 9" or 9 1/2" pie pan. Press the mixture into the sides of the pan first and then the bottom.
  • Bake the crust for 4 minutes in a 350 F oven until the crust is just set. Remove to rack to cool.

For the Truffle Sauce

  • Place the cream in a medium sauce pan over medium heat. You do not need to stir.
  • When the cream begins to simmer add the chocolate and turn off the stove. Whisk until no lumps remain.
  • Spoon about 1/3 of the sauce into the bottom of the pie pan. It does not need to look perfect but it should be fairly evenly spread out. Set the rest of the sauce aside on the counter for later.
  • Place the pie pan in the refrigerator to cool down before adding the cream mixture. (30 minutes or less.)

For the Peppermint Filling

  • When the pie shell has cooled, add cream, sweetened, condensed milk, and vanilla to a stand mixer. Whip on high for about 2 minutes. The mixture will be thick and hold the lines formed by the beaters.
  • Gently fold in peppermint until it is incorporated.
  • Scrape filling into the cooled pie shell. Smooth gently on top so the filling sits flat.
  • Spoon several Tablespoons of the chocolate sauce in a circular pattern over the top of the pie. Use a butter knife to draw a few "Z"s through the filling and sauce to swirl them together a little.
  • Lay plastic wrap over the surface of the pie and freeze for at least 8 hours. Serve directly out of the freezer. Garnish slices with remaining chocolate sauce, whipped cream and peppermint pieces or mini candy canes if desired.
  • After serving, cover leftovers tightly with plastic wrap and store in the freezer for up to a week.


The best way to crush peppermint candy is to freeze it and then smash it.  I use whatever is on hand for smashing (such as a rolling pin or wine bottle).


Calories: 829kcal | Carbohydrates: 38g | Protein: 6g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 118mg | Sodium: 112mg | Potassium: 386mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1248IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg