Why You’ll Love This Easy Christmas Peppermint Pie
This pie is bright, cool, and festive. It mixes rich chocolate crumbs with a light peppermint cream that melts on your tongue. The taste fits the holidays, but you can also make it anytime you want a fresh, minty dessert. The pie comes together without baking, so it keeps things simple. You can make it a day ahead and feel relaxed when guests arrive.
The pie also looks pretty. The crushed candy canes add a red-and-white pop on top of the dark crust. A few mint sprigs or a swirl of whipped cream make it extra nice for a party table. If you like easy no-bake sweets, this is one to try and keep in your holiday plan.
introduction
This short intro shows what the pie is and why it works for busy holiday days. You need a few common pantry items and an hour or two of hands-on time, plus chilling time. If you enjoy other no-bake treats, you may also like a warm fruit pie for a different season, like this apple-cranberry crumble pie that uses no oven for part of the prep: easy apple cranberry crumble pie. That recipe pairs well with this peppermint pie when you want two kinds of desserts on the table.
Why Make This Recipe
You should make this recipe because it is quick, forgiving, and tasty. The crust uses chocolate sandwich cookies, so you do not need to bake a crust from scratch. The filling relies on cream cheese and whipped cream, which gives a smooth and light texture. Peppermint extract brings clear mint flavor without needing fresh herbs. You can color the filling pink or leave it white — both look lovely with the dark crust and candy top.
This recipe also lets you plan ahead. Make it the night before and let it chill. It keeps well and slices cleanly when chilled fully. If you are short on time, you can skip extra garnishes and still have a dessert that looks homemade and festive.
What You Need for Easy Christmas Peppermint Pie
Ingredients:
1 ½ cups finely crushed chocolate sandwich cookies (18-20 cookies), 6 tablespoons unsalted butter, melted, 1 (8-ounce) package full-fat cream cheese, softened, ¾ cup powdered sugar, sifted, 1 teaspoon pure peppermint extract, 2 drops red or pink gel food coloring (optional), 1 ½ cups heavy cream, very cold, ½ cup crushed candy canes (about 4-5 standard candy canes), Additional whipped cream or fresh mint sprigs (optional, for garnish)
These simple items fit most kitchens. Chocolate sandwich cookies give a deep, sweet crust that holds well when mixed with melted butter. Full-fat cream cheese helps the filling set and feel smooth. Use sifted powdered sugar so the filling stays lump-free. Very cold heavy cream whips better and gives the filling air and lift. Crushed candy canes add crunch and peppermint on top.
How to Make Easy Christmas Peppermint Pie
Follow these clear steps and take your time with each one. Chill time is important for the best texture.
Directions:
- Prepare the Chocolate Cookie Crust: Finely crush chocolate sandwich cookies (with filling) using a food processor or a zip-top bag and rolling pin until fine crumbs are formed (approx. 1 ½ cups).
- Melt Butter and Combine: Melt 6 tablespoons unsalted butter in a microwave-safe bowl. Pour over crushed cookie crumbs and mix thoroughly with a spatula or hands until evenly moistened.
- Form and Chill the Crust: Transfer the mixture to a 9-inch pie plate. Firmly press the crumbs evenly across the bottom and up the sides of the pie plate. Chill in the refrigerator for at least 30 minutes to set.
- Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and lump-free (2-3 minutes).
- Sweeten and Flavor the Filling: Add ¾ cup sifted powdered sugar to the cream cheese; beat on low then medium-high until well combined and fluffy (2 minutes). Stir in 1 teaspoon pure peppermint extract until just combined. Optionally, mix in 2 drops of red or pink gel food coloring for a festive color.
- Whip the Heavy Cream: In a separate, very cold medium mixing bowl, pour in 1 ½ cups very cold heavy cream. Beat with an electric mixer on medium-high speed until stiff peaks form (3-5 minutes), being careful not to overbeat.
- Gently Fold the Filling: Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it. Then, add the remaining whipped cream and fold very gently until no streaks remain, preserving the airiness.
- Fill and Chill the Pie: Carefully spoon the peppermint filling into the chilled chocolate cookie crust and spread evenly. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, for best setting results.
- Garnish and Serve: Just before serving, remove the thoroughly chilled pie from the refrigerator. Generously sprinkle ½ cup crushed candy canes over the top. Optionally, add additional whipped cream or fresh mint sprigs for garnish. Slice and serve cold.
Take care to fold the whipped cream slowly so the filling keeps its light texture. Chilling time is not optional if you want clean slices and a set filling. Overnight chilling gives the best results.
Best Ways to Serve Easy Christmas Peppermint Pie
Serve the pie straight from the fridge. Slices keep their shape best when the pie is very cold. Top each slice with a small dollop of whipped cream and a few extra candy cane pieces for a pretty plate. Fresh mint sprigs add color and a little aroma. You can also serve the pie with hot coffee or a warm drink to balance the cold mint.
If you plan a dessert variety, pair this peppermint pie with a warm fruit pie. A warm apple crumble or a simple apple pie offers a nice contrast of temperatures and flavors; try pairing with a soft apple crumble to please more guests by adding a fruit option to your table: easy apple crumble pie pairing.
How to Store Easy Christmas Peppermint Pie
Keep the pie in the fridge in an airtight container or covered with plastic wrap. It will stay good for 3 to 4 days. The crust may soften a little over time, but the flavor holds up well. If you want to freeze the pie, wrap it tightly and freeze for up to one month. Let it thaw in the fridge for a few hours before serving. Do not leave the pie at room temperature for more than two hours to avoid softening and loss of texture.
Easy Tips to Make Easy Christmas Peppermint Pie
- Use room temperature cream cheese. It beats smooth faster and makes a lump-free filling.
- Keep the heavy cream very cold until you beat it. Cold cream whips better and holds peaks.
- Press the crust firmly into the dish. A compact crust helps the pie hold slices.
- Do not rush the chill time. The filling sets best after at least 4 hours.
- If you add food coloring, use gel color — a little goes a long way.
- Crush candy canes in a bag with a rolling pin to get even-sized pieces without powder everywhere.
Try These Variations of Easy Christmas Peppermint Pie
- Chocolate peppermint: Stir 2 tablespoons of cocoa powder into the cream cheese mix for a darker filling.
- Dark mint: Use crushed dark chocolate cookies for a richer crust.
- Thin mint twist: Add a layer of melted chocolate between the crust and filling for extra chocolate.
- Low-sugar: Use a sugar substitute that measures like sugar in place of powdered sugar, and use low-sugar cookies for the crust.
- Mini pies: Make the recipe in small tart pans for single-serve portions.
Common Questions About Easy Christmas Peppermint Pie
Q: Can I use low-fat cream cheese?
A: You can use low-fat cream cheese, but the filling may be less rich and may not set as firmly. Full-fat cream cheese gives the best texture.
Q: Can I make this ahead of time?
A: Yes. Make the pie a day before serving and keep it chilled. This helps the filling set and makes slicing easier.
Q: Can I skip the candy canes on top?
A: Yes. The candy canes add crunch and look festive, but the pie tastes great without them. You can use chocolate shavings instead.
Q: How do I get clean slices?
A: Chill the pie fully. Use a sharp knife warmed in hot water and wiped dry between slices. This gives neat pieces.
Q: What if the whipped cream deflates when folding?
A: Fold gently and stop as soon as the streaks disappear. Over-mixing can knock out air and make the filling dense.
Final Thoughts
This peppermint pie is simple, pretty, and full of holiday flavor. It fits well on a dessert table and works for last-minute plans because it needs no oven. With a chocolate cookie crust and a light peppermint filling, the pie is easy to love and simple to share. Try the small tips above to make clean slices and a smooth filling. Make it your own with color or extra chocolate if you like.
Ready to Give It a Try?
Gather the ingredients, chill the pie well, and enjoy a bright, minty dessert this season. It is a good choice for family dinners, office parties, or a cozy night at home. The steps are easy, and the results are festive.
Conclusion
If you want more ideas or a similar classic peppermint pie recipe, check this trusted version for inspiration and extra tips: Peppermint Pie – Saving Room for Dessert.
Print
Easy Christmas Peppermint Pie
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and festive no-bake peppermint pie with a chocolate cookie crust and a light, creamy filling, perfect for the holidays.
Ingredients
- 1 ½ cups finely crushed chocolate sandwich cookies (18–20 cookies)
- 6 tablespoons unsalted butter, melted
- 1 (8-ounce) package full-fat cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 teaspoon pure peppermint extract
- 2 drops red or pink gel food coloring (optional)
- 1 ½ cups heavy cream, very cold
- ½ cup crushed candy canes (about 4–5 standard candy canes)
- Additional whipped cream or fresh mint sprigs (optional, for garnish)
Instructions
- Prepare the Chocolate Cookie Crust: Finely crush chocolate sandwich cookies and mix with melted butter.
- Form and Chill the Crust: Press the mixture into a pie plate and chill for at least 30 minutes.
- Prepare the Cream Cheese Base: Beat softened cream cheese until smooth.
- Sweeten and Flavor the Filling: Mix in powdered sugar and peppermint extract; optionally add food coloring.
- Whip the Heavy Cream: Beat very cold heavy cream until stiff peaks form.
- Gently Fold the Filling: Fold whipped cream into the cream cheese mixture.
- Fill and Chill the Pie: Spoon the filling into the crust and refrigerate for at least 4 hours or overnight.
- Garnish and Serve: Top with crushed candy canes and optional garnishes just before serving.
Notes
Chilling time is crucial for the pie to set properly. Ensure the cream cheese and heavy cream are at the right temperature for the best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg