Few desserts capture the magic of the holidays quite like this Candy Cane Pie, also known as Peppermint Pie. Creamy, cool, and refreshingly minty, this no-bake dessert layers a silky peppermint filling inside a rich chocolate cookie crust, finished with crunchy candy cane bits. It’s festive, eye-catching, and surprisingly easy to prepare.

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Whether you’re planning a Christmas dinner, a winter party, or simply craving a seasonal sweet treat, this peppermint dessert delivers big flavor with minimal effort. Best of all, it can be made ahead, freeing you up to enjoy the celebration.

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Ingredients

Complete Ingredient List

1 (6 oz) chocolate cookie crust (store-bought or homemade)
8 oz 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, thawed
Red food coloring (optional)
Extra crushed candy canes, for garnish
Whipped cream, for topping (optional)

Instructions

Step-by-Step Directions

Prepare the Crust
If using a store-bought crust, set it aside. For homemade, press crushed chocolate cookies mixed with melted butter into a pie dish and chill.
Beat the Cream Cheese
In a large bowl, beat softened cream cheese until smooth and fluffy.
Sweeten the Filling
Add powdered sugar and peppermint extract. Mix until fully combined and aromatic.
Fold in Whipped Topping
Gently fold in the whipped topping to keep the filling light and airy.
Add Candy Canes
Stir in crushed candy canes for crunch and festive flavor.
Optional Color Swirl
Add a drop or two of red food coloring and gently swirl for a holiday look.
Fill the Crust
Spoon the filling into the prepared crust and smooth the top.
Chill Until Set
Refrigerate for at least 4 hours, or overnight for best texture.
Garnish and Serve
Top with whipped cream and extra crushed candy canes before slicing.

Pro Tips

Use room-temperature cream cheese for the smoothest filling
Fold whipped topping gently to avoid deflating the mixture
Chill overnight for the cleanest slices
Crush candy canes finely for even texture

Why This Recipe Works

No oven required—perfect for busy holidays
Creamy peppermint filling balances rich chocolate crust
Make-ahead friendly and stress-free
Festive appearance with minimal effort
Loved by both kids and adults

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Substitutions & Variations

Ingredient Swaps

Crust: Graham cracker or gluten-free cookie crust
Cream Cheese: Dairy-free or vegan cream cheese
Whipped Topping: Homemade whipped cream or coconut whip

Flavor Variations

Chocolate-mint swirl with melted chocolate
Oreo cookie crust for extra richness
Add mini chocolate chips for texture

Make-Ahead, Storage & Reheating Guide

Make Ahead: Prepare up to 48 hours in advance
Refrigerator: Store covered for up to 5 days
Freezer: Freeze tightly wrapped for up to 1 month
Thawing: Refrigerate overnight before serving

Serving Ideas

Serve with hot chocolate or peppermint mocha
Add chocolate drizzle or fudge sauce
Pair with coffee or holiday tea
Garnish with chocolate shavings or mint leaves

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Nutrition (Per Serving Estimate)

Calories: ~380 kcal
Carbohydrates: 38g
Fat: 24g
Protein: 4g
Sugar: 26g

Values are approximate and may vary.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes, it’s ideal for making a day or two in advance.

Does this pie need baking?

No, it’s completely no-bake.

Can I freeze Candy Cane Pie?

Absolutely. Freeze for up to one month, well wrapped.

Is this dessert kid-friendly?

Yes, kids love the creamy texture and candy cane crunch.

Can I make it allergen-friendly?

Use dairy-free cream cheese, gluten-free crust, and suitable substitutes.

This Candy Cane Pie is the ultimate festive dessert—cool, creamy, and packed with holiday flavor. With its no-bake simplicity and show-stopping look, it’s the perfect addition to any winter celebration. One slice is never enough.