Introduction

This Easy Christmas Peppermint Pie is a festive, no-bake dessert that combines a rich chocolate cookie crust with a light, creamy peppermint filling. Perfect for holiday gatherings, it’s refreshing, visually appealing, and simple enough for any home cook to prepare.

A slice of creamy pie is shown on a white plate sitting on a white marbled surface. The pie has three layers: a dark brown crumbly crust at the bottom, a thick light pink mousse-like middle layer with small red specks, and a fluffy white whipped cream topping decorated with crushed red peppermint candy pieces. Some crushed candy also scatters on the plate around the slice. The background is softly blurred with warm yellow lights. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Finely crush chocolate sandwich cookies with filling using a food processor or a zip-top bag and rolling pin until you have about 1 ½ cups of fine crumbs.
Step 2: Melt 6 tablespoons unsalted butter in a microwave-safe bowl. Pour over the crushed cookie crumbs and mix thoroughly with a spatula or your hands until evenly moistened.
Step 3: Transfer the crumb mixture to a 9-inch pie plate. Firmly press the crumbs evenly across the bottom and up the sides. Chill in the refrigerator for at least 30 minutes to set the crust.

Step 4: In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and free of lumps, about 2-3 minutes.
Step 5: Add sifted powdered sugar to the cream cheese and beat starting on low speed then upping to medium-high until fluffy, about 2 minutes. Stir in peppermint extract and, if desired, red or pink gel food coloring to create a festive look.
Step 6: In a separate very cold bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Take care not to overbeat.

Step 7: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream very gently until no streaks remain, keeping the filling airy.
Step 8: Spoon the peppermint filling into the chilled chocolate crust and spread evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to fully set.
Step 9: Before serving, sprinkle crushed candy canes over the top. Optionally garnish with additional whipped cream or fresh mint sprigs. Slice and serve cold.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
If gel food coloring isn’t available, you can omit it without affecting taste.
For a chocolaty twist, sprinkle mini chocolate chips over the filling along with candy canes.

Allow the pie to chill overnight for the best firm set and flavor development.
Use peppermint extract sparingly at first—you can always add more to suit your taste.

Storage

Store the peppermint pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the filling’s light texture. Leftovers can be eaten cold or allowed to sit at room temperature for 10-15 minutes before serving for a softer bite.

How to Serve

A single slice of dessert sits on a white plate with a silver fork beside it. The dessert has three layers: the bottom is a dark brown chocolate crust with a crumbly texture, the middle is a thick, light pink creamy filling with small red specks, and the top layer is white whipped cream with swirls and peaks decorated with crushed red and white candy pieces. The plate is on a white marbled surface, and soft yellow blurred lights appear in the background, giving a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of the cookie crust?

Yes, but the chocolate sandwich cookie crust adds a rich, festive flavor that complements the peppermint filling perfectly. If using a store-bought crust, choose one that is sturdy enough to hold a no-bake filling.

Can I make this pie ahead of time?

Absolutely. This pie actually benefits from resting overnight in the refrigerator to allow the flavors to meld and the filling to fully set. Just be sure to add the crushed candy cane topping right before serving to keep it crunchy.