Christmas Peppermint Pie Recipe tastes like cool peppermint clouds over a chocolate cookie crust with a candy cane crunch in every bite. It suits anyone who loves mint-chocolate desserts and needs a make-ahead holiday showpiece; total time lands around 4 hours 20 minutes including chilling. I bake for a living, but my kids still call this the one that vanishes before the carols end.
Why Christmas Peppermint Pie Recipe Is Worth It
Christmas Peppermint Pie Recipe delivers big holiday flavor with minimal effort. You skip the oven, mix a creamy filling, and chill. The texture hits that sweet spot between mousse and cheesecake.
You can assemble it a day ahead, which saves sanity when the doorbell rings nonstop. The pie slices clean, holds its shape, and sparkles with pink peppermint swirls. Guests think you went fancy, but you know it took about the length of a playlist.
Ingredients You Need
- Chocolate cookie crust
- Peppermint filling
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon peppermint extract (I like Nielsen-Massey; use 1/2 teaspoon if you prefer a softer mint)
- 1 teaspoon vanilla extract
- 2 cups cold heavy cream, whipped to stiff peaks
- Shortcut: swap in one 8-ounce tub of whipped topping if you like
- 1 cup crushed candy canes or peppermint candies
- Pinch of salt
- 2 to 4 drops red gel food coloring, optional for a pink swirl
- Topping
- 1 to 2 cups whipped cream or whipped topping
- Extra crushed candy canes, mini candy canes, or chocolate curls
- Equipment
Quick Tips & substitutions
- Chill the bowl and beaters before whipping cream for faster peaks.
- Use a store-bought Oreo crust if time runs tight.
- Swap heavy cream with whipped topping for a lighter texture and fewer dishes.
- Start with 1/2 teaspoon peppermint extract, then taste and add more if needed.
- Crush candy canes right before mixing to reduce color bleed and stickiness.
- Fold in whipped cream gently to keep the filling airy.
- Go gluten free with gluten-free chocolate cookies for the crust.
- Need extra stability for a warm room? Fold in 4 ounces melted and cooled white chocolate.
- Skip the food coloring or keep it to a drop or two for a soft pink look.
How to Make Christmas Peppermint Pie
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Pulse the cookies into fine crumbs or smash them in a zip-top bag. Stir crumbs with melted butter, sugar, and a pinch of salt until they feel like wet sand.
- Press the mixture firmly into a 9-inch pie plate, pushing up the sides. Freeze the crust for 10 minutes while you mix the filling.
- Whip the cold heavy cream to stiff peaks and set it in the fridge. If using whipped topping, keep it cold until folding time.
- Beat cream cheese and powdered sugar until smooth and fluffy. Stream in sweetened condensed milk, then beat in peppermint extract, vanilla, and a pinch of salt.
- Fold the whipped cream into the peppermint mixture in two additions. Add the crushed candy canes and fold just until combined.
- Dot the top with a few drops of red gel food coloring and swirl with a toothpick for a peppermint ribbon look. Spoon the filling into the crust and smooth the top.
- Cover the pie snugly and chill for at least 4 hours, or overnight for the cleanest slices. Dessert goblins may lurk, so store it on the back shelf.
- Top with whipped cream, extra crushed candy canes, and chocolate curls. Warm a knife under hot water, wipe dry, and slice.
Simple Variations
- Graham cracker crust: swap cookies with 2 cups graham crumbs and add 2 more tablespoons butter.
- White peppermint pie: fold in 4 ounces melted white chocolate for a richer, candy-bar vibe.
- Mocha mint: stir 1 teaspoon espresso powder into the filling for thin mint energy.
- Mini pies: press crumbs into a muffin tin, chill, then fill for handheld treats.
- Dairy-light route: use dairy-free cream cheese and coconut whipped cream, then skip condensed milk and sweeten to taste with powdered sugar.
Ways to Serve Christmas Peppermint Pie
- Plate chilled slices with a drizzle of chocolate sauce and crushed candy cane.
- Pair with hot cocoa, coffee, or peppermint tea for a cozy finish.
- Add fresh raspberries for a bright, tangy pop.
- Serve alongside peppermint bark for a double-mint dessert board.
Storage
Cover the pie tightly and store it in the fridge for 3 to 4 days. Sprinkle fresh crushed candy canes right before serving since they can melt and tint the whipped cream. Freeze the pie for up to 1 month by wrapping the whole pie or individual slices in plastic and foil. Thaw in the fridge until the filling softens and slices clean.
Christmas Peppermint Pie Recipe
Ingredients
Instructions
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill while preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and peppermint extract. Mix until well combined.
- Fold in the whipped topping until no streaks remain. Gently stir in the crushed peppermint candies.
- If desired, add a few drops of red food coloring and gently swirl for a festive look.
- Spoon the filling into the prepared crust and smooth the top.
- Refrigerate the pie for at least 2 hours, or until set.
- Before serving, garnish with additional whipped topping and sprinkle with crushed peppermint candies if desired.