There’s something irresistibly refreshing about a peppermint pie—cool, creamy, and bursting with festive flavor. Whether you’re planning a holiday gathering or simply craving a unique dessert twist, this delightful treat is guaranteed to steal the spotlight. Ready to discover your new favorite indulgence? Keep reading!
| Servings: | 8 |
| Prep Time: | 25 minutes |
| Cook Time: | 4 hours |
| Total Time: | 4 hours 25 minutes including chill time |
| Serving Size: | 1 slice |
Description
Silky, minty, and kissed with holiday magic—peppermint pie is a dessert that wraps itself around your taste buds like a warm blanket on a snowy winter’s night. Imagine a fluffy peppermint cream, blushing pale pink, nestled inside a crunchy chocolate cookie crust. Every bite is a contrast of textures and temperatures, sweet creaminess cooled by the refreshing zing of peppermint and anchored by the deep cocoa notes of the crust. It is like the season of joy served on a dessert plate.
This peppermint pie has a nostalgic charm, reminiscent of candy canes and hot chocolate after building snowmen or singing carols through the neighborhood. It manages to be both festive and comforting, lush yet approachable. Whether it steals the show at the Christmas dinner table or adds a cheerful touch to a cozy winter meal, this beautiful pie never fails to bring smiles around the room.
Why You’ll Love This Recipe
You will love this peppermint pie for its ease as much as its elegance. With no baking required, it’s a stress-free dessert that can be made ahead of time. The ingredients are simple but come together in a show-stopping fashion. Peppermint extract brings a refreshing liveliness that pairs perfectly with the whipped cream filling and chocolate cookie base.
Perfect for the holidays but also versatile enough for any winter gathering, peppermint pie is a crowd-pleaser for mint lovers and chocolate fans alike. It is also easy to customize with toppings like crushed candies or shaved chocolate, making it both fun and flexible.
Serving and Storage Tips
For best results, serve the pie chilled straight from the refrigerator. Before slicing, let it sit at room temperature for about ten minutes to soften slightly for the perfect creamy texture.
Store leftovers covered in the refrigerator for up to four days. To freeze, wrap the pie tightly in plastic wrap and then foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving. This pie is a great make-ahead dessert and can be prepared up to two days in advance.
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter melted
- 1 package cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 cups heavy whipping cream
- 1 cup crushed peppermint candies
- Red food coloring
- Whipped cream for topping
- Crushed peppermint candies for garnish
- Shaved chocolate for garnish
Equipment
- 9 inch pie dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
- Spoon or offset spatula for spreading
Instructions
- Make the crust: In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the mixture resembles wet sand. I sometimes add a tablespoon of cocoa powder for a richer base.
- Press into pan: Pour the mixture into a 9-inch pie dish and press it firmly into the bottom and sides using the back of a spoon or the bottom of a glass. Place it in the fridge to chill and set while you make the filling.
- Prepare cream base: In a large mixing bowl, beat the softened cream cheese with powdered sugar and peppermint extract until smooth and fluffy. Scrape down the sides occasionally for even texture.
- Whip cream: In a separate bowl, whip the heavy cream until you see stiff peaks. I recommend using cold cream straight from the fridge for best volume.
- Combine cream and cheese: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do not overmix, or the air from the whipped cream will deflate. Add one or two drops of red food coloring and swirl gently to tint the filling pink.
- Add candy pieces: Fold in the crushed peppermint candies. They add crunch and bursts of mint in every bite.
- Fill the crust: Spoon the filling into the chilled crust and smooth the top with an offset spatula. Take your time here to make it pretty.
- Chill: Cover the pie with plastic wrap and let it chill for at least 4 hours or overnight until fully set.
- Garnish and serve: Before serving, top with dollops of whipped cream, more crushed peppermint candies, and some pretty chocolate shavings. I love using a vegetable peeler on a dark chocolate bar for curls.
Nutrition per serving
| Calories | 430 |
| Protein | 3g |
| Carbohydrates | 34g |
| Fat | 32g |
| Sugar | 24g |
| Fiber | 1g |
| Sodium | 180mg |
To make the chocolate cookie crumbs, simply pulse whole chocolate sandwich cookies in a food processor—no need to remove the filling. For extra depth, a tablespoon of cocoa powder makes the crust even more chocolaty.
FAQ
Can I use Cool Whip instead of whipping cream?
Yes, you can swap in 2 cups of Cool Whip for the whipped heavy cream. It’s a great shortcut and creates a slightly sweeter result. Just fold it in gently to keep the filling light.
Can I make this ahead for a party?
Absolutely. This pie can be made up to two days in advance. Just wait to add the toppings like whipped cream and chocolate shavings until right before serving for the freshest presentation.
What kind of peppermint candy works best?
Classic hard peppermint candies—or even leftover holiday candy canes—crush beautifully and maintain their crunch in the pie. Avoid soft peppermint puffs, which tend to dissolve into the filling.
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Peppermint Pie
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter melted
- 1 package cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 cups heavy whipping cream
- 1 cup crushed peppermint candies
- Red food coloring
- Whipped cream for topping
- Crushed peppermint candies for garnish
- Shaved chocolate for garnish
Instructions
- In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar and peppermint extract until smooth and creamy.
- In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Add a drop or two of red food coloring and swirl it in gently to create a soft pink tint.
- Fold in the crushed peppermint candies.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate the pie for at least 4 hours or overnight until set.
- Before serving, top with dollops of whipped cream, a sprinkle of crushed peppermint candies, and shaved chocolate.
