Introduction

This easy Christmas peppermint pie is a festive, no-bake dessert that’s perfect for holiday gatherings. With a rich chocolate cookie crust and a light, creamy peppermint filling, it combines classic flavors in a simple yet elegant way. Ready in just a few hours, it’s sure to impress your guests.

A slice of three-layered dessert sits on a white plate with a white marbled surface in the background. The bottom layer is dark brown and crumbly, resembling a chocolate biscuit base. Above it is a creamy light beige layer that looks smooth and firm. The top layer is pink with visible red bits inside, giving it a textured and fruity appearance. The dessert is topped with white whipped cream and small red peppermint pieces scattered on top and around the plate, creating a festive look. 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 using a food processor or place them in a zip-top bag and crush with a rolling pin until you have about 1 ½ cups of fine crumbs.
Step 2: Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Pour melted butter over the crushed cookies and mix well until crumbs are evenly moistened.
Step 3: Transfer the cookie mixture into a 9-inch pie plate. Press firmly and 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 with an electric mixer on medium speed until smooth and lump-free, about 2-3 minutes.
Step 5: Add the sifted powdered sugar to the cream cheese and beat on low, then medium-high speed until fluffy, about 2 minutes. Stir in peppermint extract and, if using, gel food coloring until just combined.
Step 6: In a separate cold bowl, beat the very cold heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Avoid overbeating.

Step 7: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream carefully until no streaks remain and the mixture is light and airy.
Step 8: Spoon the peppermint filling into the chilled chocolate crust, spreading it evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
Step 9: Before serving, sprinkle crushed candy canes over the top. Add extra whipped cream or fresh mint sprigs if desired. Slice and serve chilled.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
To soften candy canes for crushing, place them in a sealed bag and gently tap with a rolling pin to avoid large chunks.
For a different crust, try crushed ginger snaps or graham crackers instead of chocolate cookies.

Add a layer of chocolate ganache between the crust and filling for an extra indulgent twist.
Adjust the peppermint extract amount to suit your taste preference—start with less and add more if desired.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A slice of three-layered dessert sits on a white plate with a white marbled texture background. The bottom layer is dark brown and crumbly, resembling a chocolate crust. The middle layer is light beige and smooth, looking like a creamy filling. The top layer is pale pink with small red pieces mixed inside, topped with a thick white whipped cream layer that has red crushed candy sprinkled on top and around the plate edge. The background is softly lit with blurry warm lights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making ahead. Prepare it the day before to allow it to chill and set fully, which enhances the flavor and texture.

Can I use whipped topping instead of heavy cream?

While whipped topping can be used as a substitute, it won’t provide the same rich, fluffy texture as whipped heavy cream. For the best results, stick with heavy cream.