Introduction

This no-bake Candy Cane Pie, also known as Peppermint Pie, is a creamy peppermint dream nestled in a rich chocolate cookie crust. It’s perfectly festive with a pink swirl and crushed candy canes, making it an ideal make-ahead dessert to celebrate the holiday season.

A slice of peppermint cream pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a dark chocolate crumb crust with a rough texture, firmly holding the pie. The middle layer is thick and creamy, pale white with small red peppermint pieces mixed inside, giving it a slightly speckled look. On top, there are five swirled dollops of whipped cream evenly spaced along the edge, each decorated with small red peppermint bits. Some peppermint crumbs are scattered on the plate around the pie. In the blurred background, two more pies of the same kind are visible in white dishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (6 oz) chocolate cookie crust (store-bought or homemade)
8 oz cream cheese, softened
½ cup powdered sugar
½ tsp peppermint extract
1 cup crushed candy canes or peppermint candies
8 oz whipped topping (like Cool Whip), thawed
Red food coloring (optional, for pink swirl)
Additional crushed candy canes for garnish
Whipped cream for topping (optional)

Instructions

Step 1: If making a homemade crust, crush chocolate cookies into fine crumbs, mix with melted butter, and press firmly into a 9-inch pie dish. Chill while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 3: Add powdered sugar and peppermint extract to the cream cheese. Mix until fully combined and fragrant.
Step 4: Gently fold in the thawed whipped topping with a spatula, maintaining the light and airy texture.
Step 5: Stir in the crushed candy canes or peppermint candies for a festive crunch.
Step 6: Add a few drops of red food coloring if desired and gently swirl it in for a pink marbled effect.
Step 7: Spoon the peppermint filling evenly into the prepared chocolate cookie crust and smooth the top.
Step 8: Refrigerate the pie for at least 4 hours or overnight until firm and set.
Step 9: Before serving, top with whipped cream and sprinkle additional crushed candy canes for garnish.

Tips & Variations

Use gluten-free chocolate cookies or a nut-based crust for a gluten-free version.
Substitute vegan cream cheese and coconut whipped topping for a dairy-free option.
Try adding chocolate shavings or mini chocolate chips for extra texture and flavor.
Reduce powdered sugar slightly if you prefer a less sweet pie.
For a nutty twist, fold in chopped walnuts or pecans.
Add warm spices like cinnamon or nutmeg for a unique holiday flavor.
Swirl in melted chocolate for a chocolate mint variation.

Storage

Store the pie in an airtight container in the refrigerator for up to 3-5 days. It can also be frozen for up to one month; wrap tightly with plastic wrap and then aluminum foil. To enjoy frozen slices, thaw overnight in the fridge or for a few hours at room temperature. Avoid leaving thawed pie out too long to prevent a soggy crust.

How to Serve

A single slice of a pie is shown on a white plate over a white marbled surface. The pie has three main layers: the bottom layer is a dark brown crumbly crust, the thick middle layer is creamy white with small red specks mixed inside, and the top layer is decorated with five swirls of white whipped cream, each sprinkled with red crushed peppermint candy pieces. Some crushed peppermint bits are also scattered on the plate near the pie slice. In the blurry background, parts of other pie slices on similar white plates are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if the pie doesn’t set properly?

If your pie isn’t firm, it probably needs more chilling time. Simply refrigerate it longer until it fully sets.

Can I prepare the pie ahead of time?

Yes! This pie can be made a day or two in advance, making it perfect for stress-free holiday entertaining.

What are good ingredient substitutions?

You can swap regular cream cheese for dairy-free alternatives, use gluten-free or nut-based crusts, and replace store-bought whipped topping with homemade whipped cream.

How long does the pie keep?

Stored in the fridge, the pie lasts 3-5 days. If frozen, it will keep for up to a month.

Is this recipe suitable for kids?

Absolutely! The creamy texture combined with the festive crunch makes it a big hit with children and adults alike.

Can I use store-bought pie crust?

Yes, a store-bought chocolate cookie crust works wonderfully and saves time.

Is this recipe allergen-friendly?

It can be. Choose dairy-free cream cheese and whipped topping along with gluten-free crust options to accommodate common allergies.