Description
A bright and festive no-bake peppermint pie with a chocolate cookie crust and a light, creamy filling, perfect for the holidays.
Ingredients
Scale
- 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