Introduction

This Triple Chocolate Candy Cane Pie is a festive and indulgent dessert perfect for the holiday season. Featuring a peppermint chocolate cookie crust, rich chocolate cream filling, and a fluffy cocoa whipped cream topping, it combines classic flavors with a refreshing peppermint twist.

A chocolate pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, followed by a smoother, thick chocolate filling in the middle, topped with a light pink cream layer that has small red specks mixed in. The top cream layer is sprinkled generously with small chocolate shavings and red bits. Two triangular slices are served on white square plates nearby, each showing all three layers clearly. A shiny silver fork rests on one of the plates, and a small white bowl filled with crushed pink candy sits between the pie and slices. A pie server and white cloth with a red and black design are placed to the side, along with broken candy canes scattered around the scene. The 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 (cold is acceptable)
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 whipped cream)
1 tablespoon unsweetened cocoa powder, sifted
¼ cup powdered sugar (for whipped cream)
1 teaspoon vanilla extract (for whipped cream)
⅛ teaspoon peppermint extract (optional, for whipped cream)
Chocolate bar (for shavings)
Crushed candy cane pieces (for garnish)

Instructions

Step 1: Begin by mixing 1 ¼ cup cold heavy whipping cream and 1 tablespoon sifted cocoa powder in a bowl until combined. It will look grainy; this is normal. Chill this mixture to let the cocoa absorb into the cream while you prepare the rest of the pie.
Step 2: Prepare the peppermint chocolate cookie crust and place it in the freezer to firm up as you make the filling.
Step 3: In a heatproof bowl, combine the chocolate chips with 3 tablespoons of the ¾ cup heavy whipping cream. Melt the chocolate by microwaving at half power in 10-second increments, stirring frequently, or by placing the bowl over simmering water. Stir until almost all the chocolate is melted, then remove from heat and stir until smooth. Set aside.
Step 4: In a medium to large mixing bowl, combine the softened cream cheese, remaining 9 tablespoons of heavy whipping cream, sifted cocoa powder, powdered sugar, vanilla extract, and optional peppermint extract. Using a hand or stand mixer, beat on high for 1-2 minutes until smooth. Scrape down the bowl, then beat again on high for 10 seconds.
Step 5: Add the melted chocolate to the mixture and beat on high for about 30 seconds until incorporated. Scrape the bowl and taste; adjust sweetness and chocolate intensity by adding more cocoa powder, powdered sugar, or small splashes of heavy cream as needed. Beat on high for an additional 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 together the cocoa cream mixture prepared in step 1 with the remaining powdered sugar, vanilla extract, and optional peppermint extract. Whisk gently until combined, taste, and adjust sweetness if needed.
Step 8: Whisk the mixture on medium-high speed (or by hand) until soft peaks form. The whipped cream should be smooth and just holding small peaks.
Step 9: Spread the whipped cream topping evenly over the chocolate filling.
Step 10: Using a potato peeler, create chocolate shavings from a solid chocolate bar and sprinkle them over the pie. Garnish with crushed candy cane pieces for a festive finish.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly but be careful not to overpower the chocolate.
Use high-quality chocolate for richer flavor in both filling and shavings.
You can substitute the peppermint chocolate cookie crust with a regular chocolate cookie crust if peppermint isn’t preferred.
Chilling the crust before filling helps prevent sogginess and keeps the pie firm.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to prevent the whipped cream topping from melting. To serve, allow it to sit at room temperature for about 10 minutes for easier slicing. Avoid freezing as the texture of the whipped cream may change.

How to Serve

The image shows a dark chocolate pie with three layers: a dark brown crumbly crust at the bottom, a thick rich chocolate filling in the middle, and a fluffy light pink whipped topping sprinkled with small dark chocolate shavings and tiny red bits on top. The pie is set on a round white plate on a white marbled surface, with one slice removed and placed on a small square white plate to the left, and another slice on a small square white plate at the bottom right, each slice clearly showing the three layers. In the center is a small white bowl filled with crushed pink candy. The scene also includes two candy canes, a white cloth with a metallic pie server resting on it, and a silver fork next to the slice on the bottom right plate. 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 in advance. Keep it refrigerated and covered to maintain freshness and texture.

Can I use regular whipped cream instead of the cocoa peppermint whipped cream?

Absolutely. Regular whipped cream works well, although the cocoa and peppermint add a lovely complementary flavor to the chocolate filling.