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Christmas Peppermint Pie Easy Recipe

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4.4 from 122 reviews

This irresistibly easy Christmas Peppermint Pie combines a rich chocolate cookie crust with a fluffy, minty cream cheese filling topped with festive crushed candy canes. Perfect for holiday celebrations, this no-bake pie is quick to prepare and brings a refreshing peppermint flavor that's sure to delight your guests.

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 using a food processor until they resemble sand. Transfer the crumbs to a mixing bowl, add the melted unsalted butter, and mix until the crumbs are evenly coated. Press the mixture firmly into a pie plate to form an even crust. Chill the crust in the refrigerator for 30 minutes to set.
  2. Make the cream cheese filling: 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, continuing to mix until the mixture becomes fluffy. Add one drop of red or pink gel food coloring for a festive tint if desired.
  3. Whip the heavy cream: Chill another mixing bowl and the whisk attachment in the refrigerator. Once cold, pour the very cold heavy cream into the bowl and whip on high speed until stiff peaks form, which typically takes about 3 to 5 minutes. Avoid overbeating to maintain a smooth texture.
  4. Combine filling and whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture in three portions, using a spatula. Fold carefully to retain the fluffiness of the whipped cream without deflating it.
  5. Assemble the pie: Spoon the fluffy peppermint cream cheese filling evenly into the chilled chocolate cookie crust. Spread the filling smoothly, cover the pie with plastic wrap, and refrigerate for at least 4 hours to allow the filling to set completely.
  6. Finish and serve: When ready to serve, remove the pie from the refrigerator and top it with crushed candy canes. Optionally, add whipped cream or fresh mint sprigs for garnishing and enhanced presentation. Slice and enjoy a festive, refreshing holiday dessert.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Ensure the cream cheese is softened and the heavy cream is very cold for easier mixing and better whipping.
  • Chilling the crust and the whipped cream bowl helps achieve the perfect crust firmness and whipped cream volume.
  • The peppermint extract quantity can be adjusted to suit your preference for mintiness.
  • Optional food coloring adds a festive touch but is not necessary for flavor.
  • If you prefer a different crust flavor, graham crackers can replace the chocolate sandwich cookies.
  • This pie is best served chilled and should be kept refrigerated until serving.

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