Peppermint pie is one of my favorite easy, no-bake desserts for the holidays. This white chocolate peppermint cream pie blends rich white chocolate, tangy cream cheese, and crunchy crushed peppermint for a dessert that’s light, festive, and surprisingly simple to make. It’s perfect to serve after a heavy Christmas dinner or to bring to a holiday party—this candy cane pie always disappears fast.
No Bake Candy Cane Pie
For a quick version I often use a store-bought mint chocolate pie crust — it saves time and cleanup. If you can’t find a mint crust, an Oreo crust works just as well and keeps the dessert deliciously chocolatey. The filling is smooth, slightly tangy, and studded with peppermint pieces, while the crushed candy cane topping adds a festive crunch.
Heat White Chocolate Slowly for a Silky Filling
White chocolate can seize if overheated, which leads to grainy lumps when mixed with cream cheese. Heat the chocolate gently in short bursts, stir between each interval, and let it cool slightly before folding it into the cream cheese. These steps help keep the filling velvety and lump-free.
Peppermint Pie Recipe
Equipment
- Kitchen scale (optional)
Ingredients
- 8 ounces white chocolate baking bars (about 2 × 4-ounce bars)
- ¼ cup heavy cream
- 8 ounces cream cheese spread (softened)
- 8 ounces whipped topping, divided (about 3 cups if making stabilized whipped cream)
- ½ cup crushed peppermint candies, divided
- 1 (9-inch) mint chocolate pie crust (about 6 ounces)
Instructions
- Chop the white chocolate into small pieces and place in a medium microwave-safe bowl.
- Add the heavy cream and microwave for 30 seconds. Stir, then heat in 15-second increments as needed, stirring between each, until the chocolate is melted and smooth. Let cool about 2 minutes, stirring frequently.
- In a large bowl, use a hand mixer to beat the softened cream cheese until light and fluffy. Gradually pour the cooled white chocolate into the cream cheese while mixing, adding it slowly to avoid lumps.
- Stir in 1½ cups of the whipped topping, folding gently to keep the mixture airy. Fold in ⅓ cup of the crushed peppermint candies.
- Spread the filling into the mint chocolate pie crust, cover, and chill for 1–2 hours or overnight to set.
- Before serving, spread the remaining whipped topping over the pie and sprinkle with the remaining crushed peppermint. Serve chilled.
Notes
Ingredient tips:
- White chocolate baking bars melt more smoothly than chips and usually give a silkier filling.
- Use heavy cream for the ganache; milk contains too much water and can cause the chocolate to seize.
- If using regular cream cheese, bring it to room temperature first so it blends smoothly.
- You can make stabilized whipped cream if you prefer; plan for about 3 cups total.
Tips for success:
- Crush peppermint candies in a food processor or seal them in a bag and crush with a rolling pin.
- Heat chocolate in short bursts and stir often to prevent overheating and seizing.
- Allow the chocolate to cool slightly before adding to the cream cheese, and add it slowly while mixing to avoid lumps.
- Fold in whipped topping gently to preserve the pie’s airy texture; overmixing will deflate it.
Storage: Refrigerate covered for up to 3 days. Freeze wrapped tightly in two layers of plastic wrap and one layer of foil for up to 3 months; thaw overnight in the refrigerator. Note the crushed peppermint may soften slightly after freezing and thawing.
Nutrition (per slice)
Calories: 314 | Fat: 21g | Carbs: 27g | Protein: 4g
How to Make Peppermint Pie Step-by-Step
Prep: Gather ingredients and equipment. Chop 8 ounces of white chocolate and place in a microwave-safe bowl.
Make the ganache: Combine the chopped white chocolate with ¼ cup heavy cream and heat gently in the microwave, stirring between short intervals until smooth. Cool briefly before using.
Mix the filling: Beat the softened cream cheese until fluffy, gradually add the cooled white chocolate while mixing, then fold in whipped topping and crushed peppermint.
Set the pie: Press the filling into a 9-inch mint chocolate crust and chill until set.
Top and serve: Add the remaining whipped topping and crushed peppermint just before serving. Keep the pie chilled.
How to Store and Freeze
Store the pie covered in the refrigerator for up to 3 days. To freeze, wrap tightly in two layers of plastic wrap and a layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Be aware the peppermint pieces may soften as the pie thaws.
More No Bake Pie Recipes to Try!
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Strawberry Jello Pie
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Banana Fudge Pie
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Homemade Chocolate Cream Pie
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Kool Aid Pie
