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Triple Chocolate Candy Cane Pie Recipe

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★★★★★

4.7 from 79 reviews

A festive and indulgent Triple Chocolate Candy Cane Pie featuring a peppermint chocolate cookie crust, a rich peppermint chocolate cream filling, and a light peppermint chocolate whipped cream topping. Finished with chocolate shavings and crushed candy canes, this no-bake pie is perfect for holiday celebrations.

Ingredients

Scale

Peppermint Chocolate Cookie Crust

  • 1 peppermint chocolate cookie crust

Peppermint Chocolate Cream Filling

  • 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)

Peppermint Chocolate Whipped Cream Topping

  • 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

Instructions

  1. Prep Whipped Cream Mixture: In a bowl, combine 1 ¼ cups of cold heavy whipping cream and 1 tablespoon of unsweetened cocoa powder until mixed. This mixture will look grainy but should be chilled to allow the cocoa to absorb fully into the cream while you prepare the pie.
  2. Prepare Crust: Place the peppermint chocolate cookie crust in the freezer to firm up as you prepare the filling.
  3. Melt Chocolate for Filling: In a heatproof bowl, combine ⅓ cup chocolate chips with 3 tablespoons of heavy cream. Melt gently either in a microwave at half power in 10-second intervals, stirring between each, or over a double boiler with simmering water. Stir constantly until almost melted, then remove and stir until smooth. Set aside.
  4. Mix Filling Ingredients: In a medium to large bowl, add the remaining filling ingredients: 8 ounces cream cheese, ¼ cup sifted cocoa powder, ⅔ to ¾ cup powdered sugar, ½ tablespoon vanilla extract, the leftover ¾ cup minus 3 tablespoons of heavy cream, and ⅛ teaspoon peppermint extract if using. Beat on high speed with a hand mixer or stand mixer paddle attachment for 1-2 minutes until smooth. Scrape down the bowl and beat again briefly.
  5. Incorporate Melted Chocolate: Add the melted chocolate mixture into the cream cheese mixture and beat on high for about 30 seconds until fully combined. Scrape the bowl and taste. Adjust texture and flavor by adding more cocoa powder, powdered sugar, or heavy cream in small amounts until smooth yet thick enough to slice. Beat on high for an additional 10 seconds to combine.
  6. Assemble Filling in Crust: Spread the chocolate filling evenly into the chilled peppermint chocolate cookie crust. Refrigerate to set while preparing the whipped cream topping.
  7. Make Peppermint Chocolate Whipped Cream: Using a chilled bowl, whisk together the cocoa-infused cream (prepared in step 1) and the rest of the cream topping ingredients: remaining heavy whipping cream, powdered sugar, vanilla extract, and optional peppermint extract. Whisk gently until combined, taste, and add more powdered sugar if needed. Whisk at medium-high speed by mixer or by hand until soft peaks form—smooth with small peaks that hold shape.
  8. Top the Pie: Spread the peppermint chocolate whipped cream evenly over the chilled chocolate filling layer.
  9. Garnish: Use a potato peeler to create chocolate shavings from a solid chocolate bar, sprinkling them over the pie. Finish by sprinkling crushed candy cane pieces on top for a festive touch.

Notes

  • Chilling the crust and the cocoa-cream mixture before assembling helps achieve the best texture.
  • Melt chocolate gently to avoid burning; stirring constantly ensures smooth melting.
  • Taste and adjust sweetness and chocolate intensity before chilling the pie.
  • The pie does not thicken significantly in the fridge, so ensure the filling is thick enough before chilling.
  • If peppermint extract is unavailable, it can be omitted or substituted with a small vanilla addition for flavor.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: peppermint pie, chocolate pie, no-bake dessert, holiday dessert, candy cane pie, peppermint chocolate pie, whipped cream topping

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