Introduction

This Triple Chocolate Candy Cane Pie is a decadent holiday treat combining rich chocolate flavors with a refreshing hint of peppermint. With a creamy chocolate filling, fluffy peppermint whipped cream, and a chocolate cookie crust, it’s sure to impress at any festive gathering.

The image shows a slice of a chocolate cream pie with three visible layers on a white square plate over a white marbled surface. The bottom layer is a thick, dark, crumbly chocolate crust. The middle layer is dense, smooth, and dark chocolate mousse. The top layer is airy light chocolate whipped cream with small dark chocolate shavings and tiny red bits scattered over it. A small fork lies on the plate holding a bite-sized piece of the pie, clearly showing these three layers and textures. In the background, the rest of the pie sits in a red pie dish, with a white bowl and some candy canes partially blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

One peppermint chocolate cookie crust
⅓ cup chocolate chips
¾ cup heavy whipping cream, separated
8 ounces cream cheese, softened
¼ cup unsweetened cocoa powder, sifted
⅔ to ¾ cup powdered sugar, to taste
½ tablespoon vanilla extract
⅛ teaspoon peppermint extract (optional)
1 ¼ cup heavy whipping cream, cold
1 tablespoon unsweetened cocoa powder, sifted
¼ cup powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon peppermint extract (optional)

Instructions

Step 1: In a bowl, combine 1 ¼ cup cold heavy whipping cream and 1 tablespoon cocoa powder. Mix until combined (mixture will look grainy). Chill to let the cocoa absorb into the cream while preparing the pie.
Step 2: Prepare the peppermint chocolate cookie crust and place it in the freezer to firm up while making the filling.
Step 3: For the filling, place chocolate chips and 3 tablespoons of the ¾ cup heavy cream in a heatproof bowl. Melt the chocolate using short microwave bursts or over simmering water, stirring constantly until smooth. Set aside.
Step 4: In a mixing bowl, add the cream cheese, remaining ¾ cup heavy cream (minus the 3 tablespoons used), sifted cocoa powder, powdered sugar, vanilla extract, and peppermint extract if using. Beat on high until smooth, about 1-2 minutes. Scrape down the sides and beat again briefly.
Step 5: Add melted chocolate to the cream mixture and beat on high for 30 seconds until incorporated. Adjust sweetness and texture by adding more cocoa powder, powdered sugar, or cream as needed, then beat briefly again.
Step 6: Spread the chocolate filling evenly into the chilled crust. Refrigerate while preparing the whipped cream topping.
Step 7: In the chilled bowl with the cocoa-cream mixture from Step 1, add powdered sugar, vanilla extract, and peppermint extract if using. Whisk gently to combine, then whip on medium-high until soft peaks form.
Step 8: Spread the peppermint chocolate whipped cream evenly over the chocolate filling.
Step 9: Use a vegetable peeler to create chocolate shavings from a solid chocolate bar and sprinkle them on top of the pie. Add crushed candy cane pieces for garnish.
Step 10: Keep the pie refrigerated until ready to serve and enjoy!

Tips & Variations

For a stronger peppermint flavor, increase peppermint extract slightly, but use sparingly to avoid bitterness.
Substitute the cookie crust with a graham cracker crust if preferred for a different texture.
Use semi-sweet or dark chocolate chips depending on desired sweetness and richness.
Crushed candy cane pieces can be replaced with peppermint bark or chocolate chips for topping.

Storage

Store the pie covered with plastic wrap or foil in the refrigerator to keep the crust fresh and prevent the whipped cream from absorbing fridge odors. It will keep well for up to one week. For best texture and flavor, consume within this time. Reheat is not recommended; serve chilled.

How to Serve

The image shows a dessert pie with three layers: a dark crumbly crust forming the base and sides, a thick smooth chocolate layer in the middle, and a light pink whipped cream topping dotted with dark chocolate shavings and small red sprinkles on top. A large slice is missing from the pie, and two slices are served on white square plates, one with a black fork resting on it. Nearby, a small white bowl holds crushed pink candy, and two candy canes lie on a white marbled surface close to a silver pie server resting on a white towel with a red and black design. The overall scene is bright and clean with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day or two ahead and stored in the refrigerator. Just keep it well covered to maintain freshness and prevent the whipped cream from drying out.

Can I use regular whipped cream instead of peppermint chocolate whipped cream?

Absolutely. You can use plain whipped cream if you prefer, but the peppermint chocolate whipped cream adds a special seasonal flavor that complements the pie beautifully.