Description
This Easy Christmas Peppermint Pie is a festive, no-bake dessert featuring a crunchy chocolate cookie crust filled with a creamy peppermint-infused cream cheese and whipped cream filling. Perfectly chilled and topped with crushed candy canes, this pie offers a refreshing holiday treat that’s both rich and airy.
Ingredients
Scale
Chocolate Cookie 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
- Prepare the Chocolate Cookie Crust: Finely crush the chocolate sandwich cookies including the filling using a food processor or place them in a zip-top bag and crush with a rolling pin until fine crumbs are formed, approximately 1 ½ cups in volume.
- Melt Butter and Combine: Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Pour the melted butter over the crushed cookie crumbs and mix thoroughly using a spatula or your hands until the crumbs are evenly moistened.
- Form and Chill the Crust: Transfer the crumb mixture to a 9-inch pie plate. Firmly press the crumbs evenly across the bottom and up the sides of the plate to form a crust. Chill the crust in the refrigerator for at least 30 minutes to set firmly.
- 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 free of lumps, about 2-3 minutes.
- Sweeten and Flavor the Filling: Add the sifted powdered sugar to the cream cheese and beat first on low speed to combine, then increase to medium-high until the mixture becomes fluffy, about 2 minutes. Stir in the peppermint extract until just blended. Optionally, add 2 drops of red or pink gel food coloring for a festive touch.
- Whip the Heavy Cream: In a separate, very cold medium mixing bowl, pour the very cold heavy cream. Beat with an electric mixer on medium-high speed until stiff peaks form, approximately 3-5 minutes. Be careful not to overbeat to avoid curdling.
- Gently Fold the Filling: To lighten the cream cheese mixture, gently fold in about one third of the whipped cream. Then fold in the remaining whipped cream very gently until the mixture is smooth and airy without streaks.
- Fill and Chill the Pie: Spoon the peppermint cream filling carefully into the chilled chocolate cookie crust and spread evenly. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the filling to set properly.
- Garnish and Serve: Just before serving, remove the pie from the refrigerator. Sprinkle the top generously with crushed candy canes. Optionally garnish with additional whipped cream or fresh mint sprigs. Slice and serve the pie cold for best flavor and texture.
Notes
- For best results, ensure the heavy cream is very cold before whipping.
- Do not overbeat the whipped cream to prevent it from turning into butter.
- The gel food coloring is purely optional and used for festive color enhancement.
- This pie is best served chilled and should be kept refrigerated until ready to serve.
- Can substitute candy canes with peppermint bark or crushed peppermint candies for topping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peppermint Pie, Christmas Dessert, No-Bake Pie, Holiday Pie, Peppermint Cream Cheese Pie, Candy Cane Pie
