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Easy Christmas Peppermint Pie Recipe

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★★★★★

4.7 from 113 reviews

This Easy Christmas Peppermint Pie features a rich chocolate cookie crust filled with a light, fluffy peppermint cream cheese filling. Perfectly festive with crushed candy canes on top, this no-bake pie comes together quickly and is ideal for holiday celebrations. Its creamy texture is balanced by a refreshing peppermint flavor and a crunch from candy canes, making it a favorite seasonal dessert.

Ingredients

Scale

Crust

  • 1 ½ cups finely crushed chocolate sandwich cookies (18–20 cookies)
  • 6 tablespoons unsalted butter, melted

Filling

  • 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

Topping

  • ½ cup crushed candy canes (about 4–5 standard candy canes)
  • Additional whipped cream or fresh mint sprigs (optional, for garnish)

Instructions

  1. 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 (approximately 1 ½ cups).
  2. Melt Butter and Combine: Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Pour over crushed cookie crumbs and mix thoroughly with a spatula or hands until evenly moistened.
  3. 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.
  4. 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, about 2-3 minutes.
  5. 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, about 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.
  6. 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, about 3-5 minutes, being careful not to overbeat.
  7. 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.
  8. 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.
  9. 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.

Notes

  • For best results, use very cold heavy cream to ensure it whips to stiff peaks properly.
  • The gel food coloring is optional and only for festive red or pink color; it does not affect flavor.
  • This pie is a no-bake dessert, making it ideal for holiday preparation in advance.
  • Store leftovers in the refrigerator covered for up to 3 days.
  • Crushed candy cane topping adds both texture and decorative appeal; you can adjust quantity to taste.
  • The crust includes the cookie filling for added richness; use chocolate sandwich cookies like Oreos.

Keywords: Christmas pie, peppermint pie, no-bake pie, holiday dessert, chocolate cookie crust, peppermint cream cheese filling

Find it online: https://www.sanacooks.com/easy-christmas-peppermint-pie-recipe/