Why You’ll Love Candy Cane Pie aka Peppermint Pie Recipe
This pie is not only visually stunning but also incredibly easy to make, requiring no baking and minimal prep time. It’s the perfect make-ahead dessert for Christmas parties, potlucks, or just a cozy night by the fireplace. The refreshing peppermint flavor, combined with a creamy texture and a chocolatey crunch, makes it a crowd-pleaser for kids and adults alike. Plus, it looks festive with minimal effort!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chocolate cookie crust (store-bought or homemade using crushed chocolate sandwich cookies and melted butter)
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Cream cheese
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Powdered sugar
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Peppermint extract
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Crushed candy canes or peppermint candies
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Whipped topping (such as Cool Whip)
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Red food coloring (optional, for a pink swirl effect)
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Additional crushed candy canes for garnish
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Whipped cream for topping (optional)
Directions
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In a large mixing bowl, beat the cream cheese until smooth and fluffy.
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Add the powdered sugar and peppermint extract, mixing until fully combined.
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Gently fold in the whipped topping until smooth and creamy.
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Stir in crushed candy canes and a drop or two of red food coloring if desired for a pink hue.
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Spoon the peppermint filling into the prepared chocolate cookie crust and smooth the top.
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Refrigerate the pie for at least 4 hours, or until set.
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Before serving, garnish with whipped cream and a generous sprinkle of crushed candy canes.
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Slice and enjoy chilled.
Servings and timing
This Candy Cane Pie serves 8 to 10 people.
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Variations
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Chocolate Peppermint Twist: Add mini chocolate chips to the filling for a chocolatey bite.
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Mint Oreo Crust: Use mint-flavored Oreo cookies for the crust to amplify the minty flavor.
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Vegan Version: Substitute dairy-free cream cheese and whipped topping for a vegan-friendly dessert.
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No Food Coloring: Skip the red food coloring for a classic white peppermint pie.
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Crust Alternative: Use a graham cracker crust for a lighter base.
Storage/Reheating
Store the pie in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days.
For longer storage, you can freeze the pie for up to 2 months. Thaw in the refrigerator overnight before serving.
This pie is best served chilled and does not require reheating.
FAQs
How far in advance can I make Candy Cane Pie?
You can make it up to 2 days in advance and keep it chilled in the refrigerator.
Can I freeze this pie?
Yes, it freezes well. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Can I use real whipped cream instead of whipped topping?
Absolutely. Just be sure it’s stabilized so it holds up in the pie.
Is this pie overly sweet?
It’s sweet but balanced by the peppermint and cream cheese. You can reduce the powdered sugar slightly if desired.
Can I use a different crust?
Yes, a graham cracker or vanilla wafer crust works well too.
What kind of peppermint extract should I use?
Use pure peppermint extract, not mint extract, for the classic candy cane flavor.
How do I crush the candy canes?
Place them in a zip-top bag and crush them with a rolling pin or pulse them in a food processor.
Does the food coloring change the taste?
No, it’s purely for aesthetic purposes and can be left out if you prefer.
Can I make this pie without cream cheese?
Cream cheese is key for structure and flavor, but you can try mascarpone or a dairy-free alternative.
Is this pie gluten-free?
If you use a gluten-free crust and ensure all other ingredients are gluten-free, then yes.
Conclusion
Candy Cane Pie is a must-make holiday dessert that brings together the cool, refreshing taste of peppermint with a creamy, dreamy filling and crunchy chocolate crust. Whether you’re entertaining guests or just indulging in a seasonal treat, this pie is guaranteed to add a festive touch to your dessert table.
Candy Cane Pie aka Peppermint Pie
Candy Cane Pie (aka Peppermint Pie) is a no-bake, festive holiday dessert featuring a creamy peppermint filling in a chocolate cookie crust, topped with crushed candy canes and whipped cream. It’s visually stunning, easy to make, and perfect for Christmas parties or cozy winter nights.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes or peppermint candies
- 1 (8 oz) container whipped topping (such as Cool Whip), thawed
- Red food coloring (optional, for pink swirl effect)
- Additional crushed candy canes, for garnish
- Whipped cream, for topping (optional)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add the powdered sugar and peppermint extract, mixing until fully combined.
- Gently fold in the whipped topping until smooth and creamy.
- Stir in crushed candy canes and a drop or two of red food coloring if desired for a pink hue.
- Spoon the peppermint filling into the prepared chocolate cookie crust and smooth the top.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, garnish with whipped cream and a generous sprinkle of crushed candy canes.
- Slice and enjoy chilled.
Notes
- Add mini chocolate chips to the filling for a chocolate peppermint twist.
- Use mint-flavored Oreo cookies for a more intense minty crust.
- Make it vegan by using dairy-free cream cheese and whipped topping.
- Skip the food coloring for a classic white peppermint pie.
- Graham cracker or vanilla wafer crusts also work well as alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
