This Candy Cane Icebox Pie is basically holiday magic in a pie dish—cool, creamy, minty, and no oven required! Every bite tastes like a peppermint dream, floating on a cloud of chocolatey goodness. It’s the kind of dessert that looks impressive on the table, but comes together with barely any effort (my favorite kind!).
Why You’ll Love This Recipe
Growing up, my mom always crushed candy canes to sprinkle over everything from cocoa to cookies. This pie is my ode to that tradition—with a bit of a grown-up (but still super fun) twist. It’s festive, fluffy, and foolproof—a perfect make-ahead treat for your holiday table or when you’re craving something sweet and wintery.
- No-bake beauty: No oven needed, which means more time sipping hot cocoa.
- Prep-ahead friendly: Chill it in advance and relax come dessert time.
- Smooth + fluffy texture: Creamy filling with tiny peppermint crunches.
- Kid & crowd approved: The perfect holiday showstopper with minimal effort.
Ingredients Breakdown
Essentials
- 1 1/2 cups chocolate cookie crumbs (from about 14 Oreos or chocolate wafers)
- 3 tablespoons unsalted butter, melted
- Pinch of salt (optional)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (or to taste)
- 1 1/2 cups cold heavy cream
- 1/2 cup finely crushed candy canes (about 8–10 small sticks)
Pro Tips
- Use a food processor for fine, even cookie crumbs.
- Let your cream cheese fully soften to prevent lumps in the filling.
- Chill your mixing bowl before whipping cream—it helps create stable peaks.
- Crush candy canes in a zip-top bag using a rolling pin or heavy pan—easy and mess-free!
Step-by-Step Instructions
- Make the crust: In a medium bowl, stir together chocolate cookie crumbs, melted butter, and a pinch of salt (if using) until the mixture resembles damp sand. Press evenly into the bottom and sides of a 9-inch pie dish. Chill for 15–20 minutes while you prepare the filling.
- Make the filling base: In a large bowl, beat the cream cheese and powdered sugar until smooth and slightly fluffy. Add vanilla and peppermint extract, and beat again until completely combined.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Then fold in crushed candy canes.
- Assemble and chill: Spoon the peppermint filling into the chilled crust and smooth out the top. Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Decorate and serve: Just before serving, add a swirl of extra whipped cream, sprinkle with more crushed candy canes, and drizzle with melted chocolate if desired. Slice and serve chilled!
Chef’s Tips and Tricks
- Go easy on the peppermint extract—start with 1/4 teaspoon and taste before adding more.
- Crushing candy canes too early? Store them in an airtight bag or container—they get sticky overnight if left exposed.
- Let the pie sit out for about 5 minutes before serving for easier, cleaner slices.
- Make it sparkle: a dusting of edible glitter makes this pie pop on the holiday table!
Recipe Variations and Serving Suggestions
- Crust swap: Try a gingersnap or graham cracker crust for a different flavor combo.
- Dairy-free option: Use dairy-free cream cheese and coconut whipped cream for a vegan version.
- Swirl idea: Layer in half the filling, sprinkle some extra crushed peppermint, add the rest, and use a butter knife to swirl for a candy cane look.
- Holiday flair: Top with mini marshmallows, sprinkles, or chocolate curls.
- Perfect pairing: Serve with peppermint mocha, eggnog, or your favorite winter cocktail.
FAQs
Can I make this pie ahead of time?
Absolutely! It’s actually better when chilled overnight—the flavors meld beautifully and the filling firms up perfectly.
Do I have to use whipped cream, or can I use whipped topping?
You can use either! Homemade whipped cream gives it a richer texture, but a good-quality whipped topping will work just fine, especially if you’re short on time.
How do I store leftovers?
Cover the pie with plastic wrap or transfer slices to an airtight container. It stays fresh in the fridge for up to 4 days.
Recipe Card
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: About 4 ½ hours (includes chill time)
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 3 tablespoons unsalted butter, melted
- Pinch of salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups cold heavy cream
- 1/2 cup finely crushed candy canes
Instructions:
- Mix crust ingredients and press into a 9-inch pie dish. Chill for 15–20 minutes.
- Beat cream cheese, powdered sugar, vanilla, and peppermint until smooth.
- Whip cream to stiff peaks and fold into cream cheese mixture along with crushed candy canes.
- Spread filling into crust and chill for at least 4 hours or overnight.
- Top with whipped cream, candy canes, or chocolate drizzle just before serving.
Nutrition: Approx. 320 calories per serving
If you make this Candy Cane Icebox Pie, I’d love to hear how it turned out! Snap a pic, tag me on Instagram @thekitchensaid, or drop a comment below—your kitchen wins seriously make my day. Happy holiday baking!
