introduction
This Quick Christmas Peppermint Pie is a fast, no-bake dessert that tastes like the holidays. It uses a ready graham cracker crust, whipped cream, cream cheese, and peppermint candy. You can make it in under 30 minutes and chill it for a creamy, cool pie. The pie is bright, minty, and simple to pull together.
If you like quick no-bake pies, you may also enjoy a warm fruit pie recipe for a different holiday table, such as this apple cranberry crumble pie recipe. That link shows another easy dessert idea when you want a fruity option.
Why You’ll Love This Quick Christmas Peppermint Pie
You will love this pie because it is light, fresh, and full of peppermint flavor. The cream cheese gives a slight tang that balances the sweet powdered sugar. Crushed peppermint candy adds a crunch and a festive look. It is an ideal dessert for holiday parties, family dinners, or when you want a quick treat. You do not need to bake, so it saves time and oven space.
The textures are pleasing: a crumbly graham crust, silky cream filling, and bits of hard candy. The pie keeps well in the fridge and slices cleanly when chilled long enough. The peppermint scent makes it feel like a special holiday recipe even though it uses simple steps and ingredients you can find any time of year.
Why Make This Recipe
Make this recipe when you want a fast Christmas dessert that still looks and tastes special. It is great for beginners and busy cooks. The pie uses a pre-made crust, so you skip crust mixing and baking. Most of the work is whipping cream and folding it in. You can finish the pie in under an hour, then chill. It is also easy to double for a larger crowd.
This recipe is forgiving. If you want slightly less sweet, use a little less powdered sugar or skip extra whipped topping. If you like more mint, add another drop of peppermint extract. Small changes do not break the pie, so it is a reliable recipe to make for holiday guests.
What You Need for Quick Christmas Peppermint Pie
This list covers everything you need to make the pie. Have a mixing bowl, electric mixer or whisk, and a spatula ready. A springform pan or a deep pie dish works if you want to swap crusts, but a standard pre-made graham cracker crust is easiest.
Ingredients:
1 pre-made graham cracker crust, 1 cup heavy whipping cream, 8 oz cream cheese, softened, 1 cup powdered sugar, 1 tsp peppermint extract, 1/2 cup crushed peppermint candy, 1/2 cup whipped topping (optional), Chocolate shavings or additional crushed peppermint for garnish (optional)
Directions:
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and peppermint extract, mixing until well combined.
- Fold in the crushed peppermint candy gently into the cream cheese mixture.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the peppermint filling into the pre-made graham cracker crust and smooth the top.
- If desired, add whipped topping on top for decoration.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with chocolate shavings or additional crushed peppermint if desired.
How to Make Quick Christmas Peppermint Pie
Follow clear steps and keep things cold. First, chill your mixing bowl and beaters if you can. Cold tools help the heavy cream whip faster. Beat the cream until you see stiff peaks. That means when you lift the beater, the cream holds a point. Set this whipped cream aside.
Next, beat the softened cream cheese until smooth. Add the powdered sugar a little at a time so it blends easily. Mix in the peppermint extract. Taste lightly to be sure the mint level is right. Fold in the crushed peppermint candy. Use a gentle folding motion to keep air in the mixture. Then fold in the whipped cream. Do not overmix. Pour the filling into the crust and smooth the surface. Add optional whipped topping if you want a decorative edge. Chill at least two hours so the pie firms up. When you are ready to serve, add chocolate shavings or extra crushed candy on top.
For a variation that mixes textures, sprinkle a few crushed candy pieces between layers or press a thin layer into the bottom of the crust before adding the filling. If you want a cleaner slice, chill the pie overnight and use a warm knife when cutting. For another easy pie you can make when you want a baked option, try this apple crumble pie recipe which shows a simple method for a fruit pie.
Best Ways to Serve Quick Christmas Peppermint Pie
Serve this pie chilled and cut into even slices. Place it on a simple white plate so the green or red crushed candy stands out. Offer a fork for each guest and a small napkin. A small dollop of whipped topping on each slice makes it look extra festive. You can also serve small slices with coffee or hot chocolate for a warm contrast.
If you host a holiday buffet, cut the pie into smaller pieces and place them on a platter so guests can take one or two. Add a few whole peppermint candies around the platter as a decorative touch. For children, a small scoop of vanilla ice cream on the side pairs nicely with the mint flavor.
How to Store Quick Christmas Peppermint Pie
Store the pie in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 3–4 days. The crushed peppermint candy may soften a bit over time, but the flavor will stay strong. If you use whipped topping on top, keep the pie sealed to prevent it from drying.
Do not freeze the pie with whipped topping, as its texture will change. If you need to freeze, wrap the pie tightly and freeze for up to one month, but expect some texture changes after thawing. Thaw in the fridge before serving.
Easy Tips to Make Quick Christmas Peppermint Pie
- Soften cream cheese at room temperature for 20–30 minutes. This helps it beat smooth.
- Chill the mixing bowl and beaters for faster whipping of the cream.
- Use a clean bowl for whipping cream to get stiff peaks.
- Fold gently to keep the filling light and airy.
- Crush peppermint candy in a plastic bag with a rolling pin for even bits without large shards.
- Taste before adding all the peppermint extract. A little goes a long way.
- For neater slices, chill the pie longer and wipe your knife blade between cuts.
Try These Variations of Quick Christmas Peppermint Pie
- Chocolate Peppermint: Add a thin layer of melted chocolate in the crust before adding the filling. Chill until set, then add the peppermint filling.
- Cocoa Swirl: Stir 2 tablespoons of cocoa powder into half the filling, then swirl into the plain filling for a marbled look.
- Oreo Crust: Replace the graham crust with an Oreo cookie crust for a deeper chocolate flavor.
- Light Version: Use light cream cheese and a sugar substitute safe for baking to reduce calories.
- Mini Pies: Make individual servings in small tart pans for a party.
Common Questions About Quick Christmas Peppermint Pie
Q: Can I make this pie ahead of time?
A: Yes. You can make it a day before serving. Keep it covered in the fridge. It stays fresh for 3–4 days.
Q: Can I use other extracts instead of peppermint?
A: Yes. You can use vanilla or almond extract for a different flavor, but the pie will lose its peppermint character.
Q: How do I crush peppermint candy without too many large pieces?
A: Place the candies in a sealed plastic bag and crush with a rolling pin until pieces are small. Sift out any very large shards before folding into the filling.
Q: Can I freeze this pie?
A: You can freeze it, but whipped toppings and whipped cream may change texture after thawing. Freeze only if necessary, and thaw slowly in the refrigerator.
Q: What if my whipped cream does not form stiff peaks?
A: Make sure the cream is cold and the bowl and beaters are clean. Try chilling them before whipping. If it still fails, use whipped topping as a reliable substitute.
Final Thoughts
This Quick Christmas Peppermint Pie gives you a bright, minty dessert with little work. It fits holiday menus, potlucks, or any time you want a refreshing sweet. The steps are simple, the ingredients are common, and the result looks pretty on the table. Follow the tips for the best texture and chill time, and you will have a crowd-pleasing pie in no time.
Ready to Give It a Try?
This recipe is easy enough for a beginner and fast enough for last-minute plans. Gather your crust, cream, and peppermint candy, and enjoy a simple holiday pie that looks and tastes like you spent more time on it than you did.
Conclusion
For another take on peppermint pie and extra inspiration, see Saving Room for Dessert’s peppermint pie.
Print
Quick Christmas Peppermint Pie
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fast, no-bake dessert that captures the flavors of the holidays with cream cheese and peppermint candy.
Ingredients
- 1 pre-made graham cracker crust
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 1/2 cup crushed peppermint candy
- 1/2 cup whipped topping (optional)
- Chocolate shavings or additional crushed peppermint for garnish (optional)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and peppermint extract, mixing until well combined.
- Fold in the crushed peppermint candy gently into the cream cheese mixture.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the peppermint filling into the pre-made graham cracker crust and smooth the top.
- If desired, add whipped topping on top for decoration.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with chocolate shavings or additional crushed peppermint if desired.
Notes
For a variation, sprinkle crushed candy between layers or chill overnight for neater slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg