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Easy Christmas Peppermint Pie Recipe

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4.5 from 113 reviews

This Irresistibly Easy Christmas Peppermint Pie is a festive no-bake dessert featuring a chocolate cookie crust, a creamy peppermint-flavored filling, and a crunchy candy cane topping. Perfect for holiday gatherings, this pie combines smooth cream cheese and whipped cream with refreshing peppermint for a delightful treat that’s both visually appealing and delicious.

Ingredients

Crust

  • 24 chocolate sandwich cookies, finely crushed (try graham crackers for a different flavor)
  • 1/2 cup unsalted butter, melted

Filling

  • 8 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure peppermint extract
  • 1 drop red or pink gel food coloring (optional)
  • 1 cup very cold heavy cream, chilled

Topping

  • 1/2 cup crushed candy canes
  • Optional garnishes: whipped cream or fresh mint sprigs

Instructions

  1. Prepare the Crust: Finely crush the chocolate sandwich cookies in a food processor until they resemble sand. Transfer the crumbs to a mixing bowl, pour in the melted unsalted butter, and mix thoroughly until all crumbs are evenly coated. Press the mixture firmly into a pie plate to form an even crust. Chill in the refrigerator for 30 minutes to set.
  2. Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sifted powdered sugar and peppermint extract, mixing continuously until the mixture is fluffy. Add a drop of red or pink gel food coloring if desired for a festive tint; mix just enough to blend the color evenly.
  3. Whip the Heavy Cream: Place another mixing bowl and the whisk attachment in the refrigerator to chill. Once chilled, pour the very cold heavy cream into the bowl and whip it on high speed using an electric mixer. Continue whipping until stiff peaks form, usually about 3 to 5 minutes. Be careful not to overbeat, or the cream may turn buttery.
  4. Combine Whipped Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture in three additions. Use a spatula to carefully fold to maintain the airy texture and avoid deflating the whipped cream, resulting in a light and fluffy filling.
  5. Assemble the Pie: Spoon the combined filling evenly into the chilled chocolate cookie crust. Smooth the surface gently with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the filling to firm up properly.
  6. Garnish and Serve: When ready to serve, remove the pie from the refrigerator. Sprinkle the top with crushed candy canes for a festive crunch. Optionally, garnish with additional whipped cream or fresh mint sprigs to enhance presentation and flavor.

Notes

  • Ensure the cream cheese is properly softened to avoid lumps in the filling.
  • Use very cold heavy cream and a chilled bowl for the best whipping results.
  • Do not overbeat the heavy cream as it can turn into butter.
  • The pie requires at least 4 hours of chilling for the best texture, preferably overnight.
  • You can substitute crushed candy canes with chocolate chips for a different topping.
  • For a different crust flavor, try using graham crackers instead of chocolate sandwich cookies.
  • Optional food coloring adds a festive look but can be omitted without affecting taste.

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