Description
No Bake Christmas Peppermint Pie with creamy filling and refreshing peppermint flavor. Quick, crowd-pleasing dessert for the holidays.
Ingredients
Scale
- 24 chocolate sandwich cookies (about 8 oz/226g), filling removed
- 5 tablespoons (70g) unsalted butter, melted
- 16 oz (454g) cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon vanilla extract
- 2 cups (480ml) heavy whipping cream, cold
- Red food coloring (gel preferred)
- 3/4 cup (120g) crushed peppermint candies or candy canes, divided
- 1/2 cup (120ml) heavy whipping cream
- 2 tablespoons (15g) powdered sugar
- Additional crushed peppermint candies for garnish
- Optional: chocolate curls or shavings
Instructions
- Step 1: Prepare the Chocolate Cookie Crust Start by placing the chocolate sandwich cookies (with filling removed) in a food processor and pulse until they form fine crumbs. Pour the crumbs into a medium bowl and add the melted butter. Mix thoroughly until all crumbs are evenly moistened. Transfer this mixture to a 9-inch pie plate and press firmly across the bottom and up the sides using the flat bottom of a measuring cup. Create an even layer with a slight rim at the top. Place the crust in the refrigerator to chill while you prepare the filling.
- Step 2: Create the Peppermint Filling Base In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps, about 2 minutes. Add the sifted powdered sugar, peppermint extract, and vanilla extract. Continue beating until the mixture is silky smooth and well incorporated. Taste and adjust the peppermint extract if needed—you want a distinct but not overwhelming mint flavor in your No Bake Christmas Peppermint Pie.
- Step 3: Whip the Cream and Combine In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Take care not to overwhip. Using a rubber spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two additions until completely incorporated, maintaining as much air as possible in the mixture. Fold in 1/2 cup of the crushed peppermint candies, reserving the remainder for topping.
- Step 4: Create the Festive Swirl Pattern Transfer about 3/4 of the filling mixture to the chilled crust and spread evenly. Add several drops of red food coloring to the remaining filling and gently stir to create a vibrant red color. Dollop the red filling randomly over the white filling. Using a knife or skewer, lightly swirl the two colors together to create a festive candy cane pattern. Be careful not to overmix—just 3-4 passes should create beautiful swirls.
- Step 5: Chill and Prepare for Serving Cover the pie loosely with plastic wrap, being careful not to touch the surface of the filling. Refrigerate for at least 6 hours, preferably overnight, to allow the pie to set completely. Before serving, whip the remaining heavy cream with powdered sugar until soft peaks form. Pipe or spread this around the edge of the No Bake Christmas Peppermint Pie and sprinkle with the remaining crushed peppermint candies and optional chocolate shavings for a beautiful holiday presentation.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 470 per serving
- Sugar: 28g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: No Bake Christmas Peppermint Pie