Peppermint pie is one of my favorite easy, no-bake desserts to serve during the holidays. My peppermint cream pie combines rich white chocolate, tangy cream cheese, and crunchy peppermint candies for a dessert that’s sweet, light, and perfectly festive. Whether you’re enjoying it after a heavy Christmas dinner or serving it at a holiday party, this candy cane pie is always a crowd-pleaser.
No Bake Candy Cane Pie
For a simple yet impressive white chocolate peppermint pie, I love using a store-bought mint chocolate pie crust. It’s fast, easy, and I don’t have to dirty a pie pan. If you can’t find the minty crust, you can make this peppermint pie with Oreo crust, and it’ll still be delish!
The creamy white chocolate peppermint filling is smooth, tangy, and full of refreshing peppermint flavor, while the topping of crushed candy canes adds a satisfying crunch. This peppermint cream pie is a no-bake delight that’s both quick and indulgent.
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Heat White Chocolate Slowly for a Silky Filling
Overheating white chocolate is one of the most common pitfalls in this no-bake peppermint pie recipe. When white chocolate gets too hot, it can seize, and adding it directly to cream cheese can create lumps. Heat the chocolate slowly in short bursts, stir between each, and let it cool slightly before folding into the cream cheese. This simple technique ensures your peppermint pie filling is perfectly silky every time.
Peppermint Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 8 ounces white chocolate baking bars (2 (4-ounce) bars)*
- ¼ cup heavy cream **
- 8 ounces cream cheese spread ***
- 8 ounces whipped topping divided****
- ½ cup crushed peppermint candies divided
- 1 (9-inch) mint chocolate pie crust (6 ounces)
Instructions
- Chop up the white chocolate baking bars and place them in a medium-sized, microwave-safe bowl.8 ounces white chocolate baking bars
- Add in the heavy cream and heat in the microwave for 30 seconds.¼ cup heavy cream
- Remove and mix well. Continue heating in 15 second increments, if necessary, until the chocolate is melted and smooth. Be sure to mix between each heating.
- Allow the chocolate to cool for about 2 minutes, stirring frequently.
- Using a hand mixer, beat the cream cheese spread in a large mixing bowl until light and fluffy, then gradually add the white chocolate into the cream cheese while beating.8 ounces cream cheese spread
- Mix in 1½ cups of whipped topping and then fold in ⅓ cup of crushed peppermint candies.8 ounces whipped topping , ½ cup crushed peppermint candies
- Spread the pie mixture into the prepared mint chocolate pie crust, cover, and chill for 1-2 hours, or overnight.1 (9-inch) mint chocolate pie crust
- Once you are ready to serve the pie, spread on the remaining whipped topping and sprinkle it with the remaining crushed candy canes. Serve chilled.
Notes
- The easiest way to crush peppermint candies is to pulse them in a food processor. However, you can also place them in a sealed Ziplock bag and crush them with a rolling pin!
- Don’t overheat your chocolate. Start with just 30 seconds and heat in small increments instead of large ones. If you overheat your chocolate, it will seize and you won’t be able to mix it smoothly.
- Allow the chocolate to cool for a couple of minutes before adding it to the cream cheese and be sure to add it in slowly. You don’t want to add it all at once or you may end up with lumps or seized chocolate.
- When folding in the whipped topping, use a gentle hand and a rubber spatula to preserve the airy texture. Overmixing can deflate the cream and make the pie dense.
How to Make Peppermint Pie Step-by-Step
Prep: Gather up everything you need to make this candy cane pie recipe. Chop up 8 ounces of white chocolate baking bars and place them in a medium-sized, microwave-safe bowl.
Make the Ganache: Add in ¼ cup of heavy cream and heat in the microwave for 30 seconds. Remove and mix well. Continue heating in 15 second increments, if necessary, until the chocolate is melted and smooth. Be sure to mix between each heating. Allow the chocolate to cool for about 2 minutes, stirring frequently.
Mix the Filling: Using a hand mixer, beat 8 ounces of cream cheese spread in a large mixing bowl until light and fluffy. Gradually add the cooled but still soft white chocolate into the cream cheese while beating.
Fold in the Whipped Topping: Gently fold in 1½ cups of whipped topping and then fold in ⅓ cup of crushed peppermint candies. Take care not to overmix, or you’ll deflate the filling.
Set the Pie: Spread the pie mixture into a 9-inch mint chocolate pie crust, cover, and chill for 1-2 hours, or overnight.
Top and Serve: Once you are ready to serve the pie, spread on the remaining whipped topping and sprinkle it with the remaining crushed candy canes. Serve chilled.
How to Store and Freeze
Store leftover peppermint pie covered in the refrigerator for up to 3 days or freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying. Note that the peppermint candies may begin to melt into the top of the pie as it defrosts.
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