Name: Triple Chocolate Candy Cane Pie Recipe
Prep time: 20 min
Cook time: 5 min
Total time: PT-490794H22M34S
Cuisine: American
Ingredients: 1 peppermint chocolate cookie crust; ⅓ cup chocolate chips; ¾ cup heavy whipping cream, separated; 8 ounces cream cheese, softened or cold; ¼ cup unsweetened cocoa powder, sifted; ⅔ to ¾ cup powdered sugar, adjust 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); Chocolate shavings from a solid chocolate bar; Crushed candy cane pieces for garnish

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Introduction

This Triple Chocolate Candy Cane Pie combines rich chocolate flavors with a refreshing peppermint twist, perfect for the holiday season. Creamy, smooth, and topped with whipped chocolate cream and festive candy cane pieces, it’s sure to impress your guests and satisfy any sweet tooth.

A slice of pie with three visible layers sits on a white plate: the bottom layer is a dark, crumbly crust; the middle layer is a thick, creamy dark brown mousse; the top layer is a light, fluffy whipped cream sprinkled with small chocolate curls and tiny red candy bits. Behind the slice, part of the whole pie is seen in a white pie dish with a wavy edge. A white bowl with pink candy pieces, two candy canes, and a blurred slice of pie on a white plate are in the background. The surface is a white marbled texture. A fork rests on the plate near the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 peppermint chocolate cookie crust
⅓ cup chocolate chips
¾ cup heavy whipping cream, separated
8 ounces cream cheese, softened (cold will work too)
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 (for the whipped topping)
1 tablespoon unsweetened cocoa powder, sifted (for the whipped topping)
¼ cup powdered sugar (for the whipped topping)
1 teaspoon vanilla extract (for the whipped topping)
⅛ teaspoon peppermint extract (optional, for the whipped topping)
Candy cane pieces, crushed, for garnish
Chocolate bar for shavings, for garnish

Instructions

Step 1: Begin by mixing the 1 ¼ cup cold heavy whipping cream and 1 tablespoon cocoa powder in a bowl until combined. It may look grainy, which is fine. Chill this mixture to allow the cocoa to absorb into the cream while you prepare the filling.
Step 2: Prepare the peppermint chocolate cookie crust and place it in the freezer to firm up.
Step 3: In a heatproof bowl, combine the chocolate chips and 3 tablespoons of the heavy whipping cream. Melt the chocolate using 10-second increments in the microwave at half power, stirring frequently, or by placing the bowl over simmering water until the chocolate is mostly melted. Remove from heat and stir until smooth. Set aside.
Step 4: In a medium to large mixing bowl, add cream cheese, remaining ¾ cup heavy whipping cream (minus the 3 tablespoons used), sifted cocoa powder, powdered sugar, vanilla extract, and peppermint extract if using. Beat on high with a hand mixer until smooth, about 1-2 minutes. Scrape the bowl and beat again briefly to combine.
Step 5: Add the melted chocolate to the cream cheese mixture and beat on high for about 30 seconds. Scrape the bowl, taste, and adjust sweetness or chocolate intensity by adding more cocoa powder, powdered sugar, or a small amount of heavy cream if needed. Beat again for 10 seconds to combine.
Step 6: Spread the chocolate filling evenly into the chilled crust. Refrigerate while preparing the whipped cream topping.
Step 7: In a chilled bowl, whisk the cocoa and cream mixture you set aside earlier along with the remaining whipped topping ingredients: powdered sugar, vanilla extract, and peppermint extract if using. Whisk gently to combine, taste, and add more powdered sugar if desired. Whisk on medium-high or by hand until soft peaks form.
Step 8: Spread the whipped cream over the chocolate filling evenly.
Step 9: Using a potato peeler, shave chocolate over the top of the pie to create decorative curls. Sprinkle crushed candy cane pieces on top for a festive finish.

Tips & Variations

Use high-quality chocolate for the best flavor in both the filling and the shavings.
If peppermint extract is too strong, reduce to a few drops to avoid overpowering the chocolate.
For a nutty twist, add finely chopped toasted almonds or hazelnuts to the crust or filling.
Allow the pie to chill for at least 4 hours or overnight for the best texture before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other fridge odors. Reheat is not recommended, but letting it sit at room temperature for 10-15 minutes before serving can enhance the creaminess.

How to Serve

A slice of chocolate mousse pie with three layers sits on a white plate. The bottom layer is a dark, crunchy crust, the middle is a thick, smooth, dark chocolate mousse, and the top layer is a light, fluffy cream with tiny red specks and sprinkled chocolate shavings. The pie is cut from a larger pie in a white dish with a red outside. In the background, there is a white bowl with pink bits and two candy canes on a white marbled surface. A metal fork lies on the plate next to the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, use a gluten-free chocolate cookie crust to make this pie gluten-free. Ensure all other ingredients are certified gluten-free as well.

Can I prepare this pie in advance?

Absolutely. This pie benefits from chilling overnight, which helps the filling set properly and enhances the flavors.