The holidays have a way of bringing out everyone’s sweet side. Between the smell of cookies baking, the sound of carols, and the sparkle of lights on the tree, dessert just feels extra special this time of year. And for me, nothing says Christmas quite like Christmas Peppermint Pie — smooth, creamy, and kissed with cool peppermint flavor.
This no-bake pie is my secret to making something impressive without spending hours in the kitchen. It’s rich but light, minty but not overwhelming, and the pink-and-white swirls look like something straight out of a winter dream. The first time I made it, my kids couldn’t stop sneaking spoonfuls from the bowl before it even hit the crust. When I finally sliced into it at dinner, there wasn’t a crumb left by the end of the night.
If you love easy no-bake desserts that bring instant joy, you’ll also adore my Grinch Dip and Christmas Cookie Lasagna. Both share the same creamy texture and holiday charm that make entertaining effortless and fun.
Ingredients
Equipment
Method
- Prepare the chocolate cookie crust or use a pre-made crust. If making from scratch, combine crushed chocolate sandwich cookies with melted butter, press into a pie dish, and chill.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and peppermint extract; beat until creamy.
- Gently fold in whipped topping to keep the filling light. Stir in crushed candy canes.
- Optional: Add a couple drops of red food coloring and swirl gently with a spatula for a marbled effect.
- Spoon filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with additional whipped cream, crushed candy canes, and chocolate shavings if desired.
Nutrition
Notes
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A Sweet Slice of Holiday Cheer
What I love most about this Christmas Peppermint Pie is how simple it is. You don’t need to turn on the oven, measure out endless ingredients, or fuss over perfect timing. Just a few pantry staples, a mixing bowl, and a whisk are all it takes to create a dessert that looks as beautiful as it tastes.
The base starts with a chocolate cookie crust — buttery and crisp with just the right amount of cocoa flavor to balance the creamy filling. The filling itself is a mixture of cream cheese, whipped topping, powdered sugar, peppermint extract, and crushed candy canes. Once chilled, it becomes smooth, fluffy, and perfectly refreshing.
For a touch of extra holiday magic, I like to top the pie with crushed peppermints, chocolate curls, and a drizzle of hot fudge before serving. It’s the kind of dessert that makes people say, “Wow, did you make this?” — even though it only takes fifteen minutes to prepare.
If you’re serving a full Christmas spread, this pie pairs beautifully with my Golden Creamy Scalloped Potatoes or Sweet Potato & Cranberry Gratin. The contrast of savory comfort food followed by cool, minty sweetness is absolute perfection.
How to Make Christmas Peppermint Pie
Start by preparing the crust. You can either buy a pre-made chocolate cookie crust or make your own by crushing about 25 chocolate sandwich cookies and mixing them with melted butter. Press the crumbs firmly into a pie dish and refrigerate while you prepare the filling.
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until creamy. Fold in the whipped topping gently to keep the filling light and fluffy. Stir in crushed candy canes or peppermint candies — they’ll give the pie its festive color and little pops of flavor.
Spoon the filling into the chilled crust and smooth the top with a spatula. If you want a marbled effect, swirl a drop or two of red food coloring through the filling before chilling. Cover and refrigerate for at least four hours or overnight. When it’s ready, top with whipped cream, crushed candy canes, and chocolate shavings.
This pie looks stunning on any dessert table, especially next to a platter of Mini Sugar Cookies or slices of Christmas Sprinkle Buttermilk Bread. It’s festive, simple, and guaranteed to make everyone smile.
Tips for the Perfect Peppermint Pie
Use full-fat cream cheese for the creamiest texture, and don’t skip the chilling time — it’s what helps the filling set perfectly. If you want a stronger peppermint flavor, add a little extra extract, but go slow; peppermint can quickly overpower the other flavors.
If you’re feeling creative, make mini pies using cupcake liners or small jars. They’re adorable for gifting or serving at parties. For a chocolate twist, drizzle melted chocolate over each slice before serving.
After a hearty meal like my Crockpot Loaded Baked Potato Soup or Mouthwatering Vegetable Soup, this pie brings a refreshing finish that’s light but satisfying.
Why You’ll Love This Christmas Peppermint Pie
This Christmas Peppermint Pie is everything a holiday dessert should be — easy, colorful, and absolutely delicious. It’s a no-fail recipe that feels fancy but doesn’t require any baking experience. The flavor is perfectly balanced between chocolate and mint, and every bite tastes like Christmas cheer.
If you love make-ahead desserts, this pie is a lifesaver. It keeps beautifully in the fridge for up to three days, which means you can prepare it ahead of time and enjoy more moments around the table instead of in the kitchen.
For more simple, crowd-pleasing holiday ideas, try my Sugar Cookie Cheesecake or Heavenly Moist Fruitcake. Both bring that classic homemade touch to your Christmas celebrations.
Frequently Asked Questions
1. Can I make this Christmas Peppermint Pie ahead of time?
Yes, absolutely! It’s even better after chilling overnight since the flavors have time to blend and the filling firms up perfectly.
2. Can I use a graham cracker crust instead of chocolate?
Definitely. The flavor will be lighter but still delicious, especially if you drizzle chocolate syrup over the top.
3. How do I store leftovers?
Cover tightly and refrigerate for up to three days. Avoid freezing, as the texture changes once thawed.
4. Can I use peppermint candies instead of candy canes?
Yes — crush them finely and use them just like candy canes. They give the same festive flavor and color.
For a full holiday dessert lineup, serve this pie with my Christmas Fruit Cake and Cranberry Cream Cheese Crescent Bites. Together, they make your dessert table sparkle.
Serving Ideas
Serve this Christmas Peppermint Pie chilled with a dollop of whipped cream and a sprinkle of crushed candy canes on top. For an elegant touch, add chocolate curls or drizzle hot fudge just before serving. It’s also beautiful served in clear glasses as individual parfaits layered with cookie crumbs and cream filling.
If you’re hosting a Christmas Eve dinner, serve this pie after a main course of Garlic Butter Bread Rolls or Golden Creamy Scalloped Potatoes. It’s a refreshing and light way to end a festive meal.
The Sweetest Holiday Tradition
Every year, when the first candy canes hit the shelves, I know it’s time for this Christmas Peppermint Pie. It’s cool, creamy, and perfectly pepperminty — like the holidays captured in a slice. It’s also a wonderful reminder that Christmas doesn’t have to be complicated to be magical. Sometimes, it’s the simple desserts that bring the most joy.
If you’re planning your holiday menu, this pie belongs right beside your other Quickycook.com favorites like Grinch Dip and Christmas Cookie Lasagna. Together, they create a spread full of color, flavor, and love — everything the season should be.