Ingredients
Scale
- 1 ½ cups finely crushed chocolate sandwich cookies (about 18-20 cookies)
- ¼ cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon peppermint extract
- A few drops red food coloring (optional)
- 1 ¾ cups heavy cream, divided
- 1 cup crushed peppermint candies, divided (about 12 candy canes)
- Extra whipped cream, for topping
- More crushed peppermint candies, for sprinkling
Instructions
- Prepare the pie crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted unsalted butter. Mix until the cookie crumbs are thoroughly moistened. Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.
- Make the creamy filling base: In a large mixing bowl, using an electric mixer, beat the softened cream cheese, powdered sugar, and peppermint extract on medium speed until the mixture is completely smooth and creamy, with no lumps. If desired, add a few drops of red food coloring for a festive pink hue and mix until well combined.
- Whip the heavy cream: In a separate clean bowl, whip 1 ¼ cups of the heavy cream on high speed until stiff peaks form. Be careful not to overbeat, as it can turn grainy.
- Combine and fold in peppermint: Gently fold the whipped cream into the cream cheese mixture until just combined. Then, gently fold in ¾ cup of the crushed peppermint candies into the filling mixture. Work quickly and gently to maintain the airy texture of the whipped cream.
- Assemble and chill the pie: Pour the peppermint filling into the chilled cookie crust, spreading it evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is completely set.
- Garnish and serve: Before serving, use the remaining ½ cup heavy cream to make fresh whipped cream or use store-bought whipped cream. Top the chilled pie generously with whipped cream and sprinkle with the remaining crushed peppermint candies for a beautiful, festive finish. Slice and enjoy your delicious No-Bake Christmas Peppermint Pie!
Notes
For perfectly crushed peppermint, place candy canes in a zip-top bag and smash with a rolling pin. This pie can be made a day in advance, making holiday entertaining a breeze! Store leftovers covered in the refrigerator for up to 3 days. For a less intense mint flavor, reduce the peppermint extract to ¼ teaspoon. You can also use a pre-made chocolate or graham cracker crust for an even quicker shortcut!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg