Introduction

Candy Cane Pie, also known as Peppermint Pie, is a no-bake dessert that perfectly captures the festive spirit of the holidays. Creamy peppermint filling layered in a rich chocolate cookie crust creates a delightful mix of textures and flavors. This pie is easy to make, customizable, and sure to impress at any gathering.

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 with crushed chocolate sandwich cookies and melted butter)
1 (8 oz) package cream cheese, softened
½ cup powdered sugar
½ teaspoon peppermint extract
1 cup crushed candy canes or peppermint candies
1 (8 oz) container whipped topping (like Cool Whip), thawed
Red food coloring (optional, for pink swirl effect)
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 until the mixture resembles wet sand. Press firmly into a 9-inch pie dish and chill while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 3: Add the powdered sugar and peppermint extract to the cream cheese. Mix until fully combined and aromatic, about 1-2 minutes.
Step 4: Gently fold in the thawed whipped topping with a spatula, maintaining the mixture’s airiness and smooth texture.
Step 5: Stir in the crushed candy canes or peppermint candies to add festive crunch.
Step 6: If desired, add a few drops of red food coloring and fold lightly to create a pink swirl effect without overmixing.
Step 7: Spoon the peppermint filling into the prepared crust and smooth the top with a spatula.
Step 8: Refrigerate the pie for at least 4 hours or overnight until fully set.
Step 9: Before serving, top with whipped cream and sprinkle extra crushed candy canes for garnish.

Tips & Variations

Use a gluten-free cookie crust or a nut-based crust for a gluten-free option.
Substitute vegan cream cheese and coconut whipped topping for a dairy-free version.
Gently fold in mini chocolate chips or chocolate shavings for added texture and flavor.
For a nutty twist, add chopped walnuts or pecans to the filling.
Try adding a pinch of cinnamon or nutmeg for a warm, spiced variation.
Adjust sweetness by reducing the powdered sugar if you prefer a less sweet pie.

Storage

Store the pie in an airtight container in the refrigerator for 3-5 days. For longer storage, wrap tightly with plastic wrap and aluminum foil and freeze for up to 1 month. To serve frozen pie, thaw in the refrigerator overnight or at room temperature for a couple of hours. Avoid leaving thawed pie out too long to prevent the crust from becoming soggy.

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 the pie isn’t firm enough, it may need additional chilling time. Refrigerate for a few more hours or overnight until it sets fully.

Can I prepare the pie in advance?

Yes, this pie can be made a day or two ahead, making it perfect for holiday planning or busy schedules.

What are good substitutes for key ingredients?

You can use dairy-free cream cheese and whipped topping for a vegan version, gluten-free cookies for the crust, or homemade whipped cream in place of store-bought whipped topping.

How long can the pie be stored?

The pie stays fresh refrigerated for up to 5 days and can be frozen for up to 1 month when properly wrapped.

Is this recipe suitable for children?

Absolutely. Its sweet, creamy texture and peppermint flavor make it a favorite among kids and adults alike.

Can this pie be made allergen-free?

Yes. Use allergen-friendly alternatives such as vegan cream cheese, gluten-free crusts, and sugar substitutes to accommodate dietary needs.