- 1 pre-made graham cracker crust (9-inch)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon peppermint extract
- ½ cup crushed candy canes (reserve a spoonful for topping)
- ½ cup mini marshmallows (optional, for topping)
- Red food coloring (optional, for pink tint)
- Whipped cream (for topping)
Use full‑fat cream cheese and real heavy whipping cream for the most stable, velvety filling.​
Step-by-Step Instructions
1. Prep the crust and tools
Set the pre‑made graham cracker crust on a baking sheet (this makes it easier to transfer once filled). If the crust’s packaging suggests pre‑chilling, pop it in the fridge while you make the filling so it’s firm and ready.​
Chill a medium mixing bowl and beaters in the fridge or freezer for a few minutes; cold equipment helps the cream whip faster and hold peaks better.​
2. Beat the cream cheese and sugar
In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes, until completely smooth and free of lumps. Scrape down the sides of the bowl as needed.​
Gradually add the powdered sugar, about ¼ cup at a time, mixing well between additions. This slow addition helps prevent lumps and creates a silky, thick base for the pie. The mixture should be smooth, creamy, and sweet, with no visible streaks of sugar.​
3. Add peppermint and color
Beat in the peppermint extract until evenly distributed. Peppermint can be strong, so stick to 1 teaspoon to start; you can taste and add a few more drops if you prefer a bolder mint flavor.​
If you’d like a classic candy cane look, add a drop or two of red food coloring and beat briefly just until the mixture turns a pale pink. You can leave it white if you prefer a more subtle appearance; the candy cane pieces will still add color.
4. Whip the heavy cream
In the chilled bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer with the whisk attachment, beat on medium‑high speed until soft peaks form. The cream should look thick and billowy; when you lift the beaters, the peaks should curl over but hold their shape.​​
Take care not to over‑whip into butter; stop as soon as you reach soft to medium peaks.
5. Fold whipped cream into cream cheese mixture
Spoon about one‑third of the whipped cream into the cream cheese mixture. Using a rubber spatula, gently fold it in with broad, sweeping motions—this lightens the base and makes it easier to incorporate the rest without deflating the cream.​
Add the remaining whipped cream and continue folding gently until the filling is uniformly fluffy and no streaks remain. Avoid stirring vigorously; folding keeps the pie airy and mousse‑like.
6. Stir in crushed candy canes
Fold in ½ cup of crushed candy canes, reserving a tablespoon or two for garnish. The pieces should be small enough to disperse through the filling without forming big hard chunks.​​
Work quickly once the candy goes in; over time, peppermint candies can begin to dissolve and tint the filling more pink, which is pretty but can slightly soften the texture.
7. Fill and chill the pie
Scrape the peppermint cream filling into the pre‑made graham cracker crust. Use an offset spatula or the back of a spoon to spread it evenly and smooth the top, creating soft swirls if you like.​
Cover the pie loosely with plastic wrap or the plastic lid from the crust and refrigerate for at least 4 hours, or until the filling is firm enough to slice cleanly. Overnight chilling gives the best set and allows the peppermint flavor to fully develop.​
Garnishing and Serving
8. Add whipped cream and toppings
Just before serving, top the chilled pie with whipped cream—either piped in rosettes or simply spread in a generous, fluffy layer over the filling.​​
Sprinkle reserved crushed candy canes over the whipped cream for a snowy, red‑and‑white effect. If using mini marshmallows, scatter them around the edges or in the center as a playful garnish. The marshmallows add a hot‑cocoa feel and extra sweetness.
You can also add:
- Extra candy cane pieces around the crust edge
- Chocolate curls or a drizzle of melted chocolate for a peppermint‑mocha vibe
- Holiday sprinkles for extra color
9. Slice and serve
Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Serve the pie well‑chilled; the filling should be light but stable, holding its shape on the plate. Pair it with hot chocolate, coffee, or peppermint tea for a full holiday dessert experience.