Introduction

This no-bake Candy Cane Pie, also known as Peppermint Pie, is a creamy, festive dessert that perfectly blends the refreshing flavor of peppermint with a rich chocolate cookie crust. It’s easy to make, wonderfully vibrant with a pink swirl effect, and perfect for holiday gatherings or cozy winter nights.

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)
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 (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, 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 on medium speed until smooth and fluffy, about 2-3 minutes.
Step 3: Add the powdered sugar and peppermint extract to the cream cheese and mix until well combined, about 1-2 minutes.
Step 4: Gently fold in the thawed whipped topping with a spatula, maintaining the airy texture and smooth consistency.
Step 5: Stir in the crushed candy canes or peppermint candies evenly throughout the filling.
Step 6: If desired, add a few drops of red food coloring and lightly fold to create a pink marbled swirl effect without overmixing.
Step 7: Spoon the peppermint filling evenly into the prepared chocolate cookie crust and smooth the top.
Step 8: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to fully set.
Step 9: Before serving, top the pie 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 to make the pie dairy-free.
Try adding chocolate shavings or mini chocolate chips for extra texture and flavor.
For a less sweet pie, reduce the powdered sugar slightly.
Incorporate cinnamon or nutmeg for a warm, spiced variation.
Add chopped nuts such as walnuts or pecans for a nutty twist.

Storage

Store the pie in an airtight container in the refrigerator for up to 3-5 days. For longer storage, freeze the pie by wrapping it tightly with plastic wrap and then foil; it can be kept frozen for up to one month. To enjoy after freezing, defrost the pie in the refrigerator overnight or at room temperature for a couple of hours. Avoid leaving it out too long to prevent the crust from getting 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 your pie is not firm, it likely needs more chilling time. Refrigerate it longer until it thickens and sets well.

Can I prepare the pie ahead of time?

Yes! This pie is perfect for making a day or two in advance. It tastes even better after the flavors have melded during chilling.

What ingredient substitutions can I use?

You can swap cream cheese for a dairy-free version, use gluten-free crusts, or replace whipped topping with homemade whipped cream made from heavy cream.

How long does the pie last when stored?

When refrigerated, the pie remains fresh for about 3-5 days. If frozen, it can last up to one month.

Can I use a store-bought crust?

Absolutely! A store-bought chocolate cookie crust saves time and pairs beautifully with the peppermint filling.

Is this recipe kid-friendly?

Definitely! The sweet peppermint flavor and crunchy candy canes make it a hit with kids, and it’s straightforward for home cooks to make.

Can I make this pie allergen-free?

Yes, choose dairy-free cream cheese, gluten-free crusts, and sugar substitutes to accommodate common allergens.