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Triple Chocolate Candy Cane Pie Recipe

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★★★★★

4.8 from 146 reviews

This decadent Triple Chocolate Candy Cane Pie combines a peppermint chocolate cookie crust with a rich chocolate cream filling and a luscious peppermint chocolate whipped cream topping. Perfect for holiday celebrations, this no-bake pie is adorned with chocolate shavings and crushed candy canes, balancing festive flavors and creamy textures in a stunning dessert.

Ingredients

Scale

For the Peppermint Chocolate Cookie Crust

  • 1 peppermint chocolate cookie crust

For the Peppermint Chocolate Cream Filling

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

For the Peppermint Chocolate Whipped Cream

  • 1¼ cup heavy whipping cream, cold
  • 1 tablespoon unsweetened cocoa powder, sifted
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract (optional)

For Garnish

  • Chocolate bar for shavings
  • Crushed candy cane pieces

Instructions

  1. Prep the Peppermint Chocolate Whipped Cream Base: In a bowl, mix 1¼ cup cold heavy whipping cream with 1 tablespoon unsweetened cocoa powder until combined but grainy. Chill this mixture to allow the cocoa to absorb into the cream while preparing the rest of the pie.
  2. Chill the Cookie Crust: Place the peppermint chocolate cookie crust in the freezer to firm up while making the filling.
  3. Melt the Chocolate: Combine chocolate chips with 3 tablespoons of heavy whipping cream in a heatproof bowl. Melt by microwaving at half power in 10-second increments, stirring between each, or place over a saucepan of simmering water on medium-low heat. Stir constantly until nearly melted, then remove from heat and stir until smooth. Set aside to cool slightly.
  4. Prepare the Filling Mixture: In a medium to large mixing bowl, combine softened cream cheese, remaining ¾ cup heavy whipping cream (minus 3 tablespoons used for melting chocolate), sifted cocoa powder, powdered sugar, vanilla extract, and optional peppermint extract. Beat on high with a hand mixer or paddle attachment until smooth, about 1-2 minutes. Scrape down the sides and mix again for 10 seconds.
  5. Combine Melted Chocolate with Filling: Add the melted chocolate to the cream cheese mixture and beat on high for 30 seconds until incorporated. Scrape the bowl and taste for sweetness and consistency. Adjust by adding small amounts of cocoa powder, powdered sugar, or heavy cream as needed to achieve a smooth but sliceable texture. Beat on high for another 10 seconds to combine thoroughly.
  6. Assemble the Pie Base: Spread the chocolate filling evenly in the chilled peppermint cookie crust. Refrigerate this layer while preparing the whipped cream topping.
  7. Make the Peppermint Chocolate Whipped Cream Topping: In a chilled bowl, whisk the previously chilled cocoa/cream mixture together with powdered sugar, vanilla extract, and optional peppermint extract. Whisk gently until combined, then taste and adjust sweetness with more powdered sugar if desired. Whisk on medium-high speed (or by hand) until soft peaks form—smooth with some small peaks that just hold.
  8. Top the Pie: Spread the peppermint chocolate whipped cream evenly over the cooled chocolate filling in the pie crust.
  9. Garnish: Using a potato peeler, shave chocolate from a solid chocolate bar over the pie. Sprinkle crushed candy cane pieces on top for a festive touch.
  10. Refrigerate and Serve: Keep the pie refrigerated until serving. Store leftovers sealed tightly with plastic wrap or foil to preserve freshness and prevent aroma absorption. The pie can last up to one week in the refrigerator if properly stored and ingredients are fresh.

Notes

  • Melting chocolate gently is crucial to avoiding burnt chocolate — use microwave increments or double boiler method.
  • Adjust sweetness to your preference as the whipped cream topping balances the richness of the filling.
  • Keep the whipped cream and bowl chilled for better whipping results.
  • Use a metal or chilled bowl for whipping cream if possible.
  • Store pie covered to prevent absorption of fridge odors and to preserve crust texture.
  • Optional peppermint extract enhances the mint flavor but can be omitted if preferred.
  • For firmer filling, do not over-thin with heavy cream; the filling won’t thicken further in the fridge.

Keywords: triple chocolate pie, peppermint pie, no bake chocolate pie, holiday dessert, candy cane dessert, chocolate cream pie, peppermint chocolate pie

Find it online: https://platedbyemma.com/triple-chocolate-candy-cane-pie-recipe/