This Christmas Peppermint Pie is a holiday dream come true.
It’s cold, creamy, minty, and just the right amount of sweet.
It’s one of those no-bake pies that feels fancy but is secretly super easy.
I make this every December, and it disappears in minutes.
If you love mint chocolate chip ice cream or peppermint bark, you’re going to love this.
Why I Love This Recipe
Every Christmas, my mom and I would make this peppermint pie together while Bing Crosby played in the background. We’d crush candy canes with a rolling pin (always too loud), and sneak whipped cream before it even hit the pie.
- It’s no-bake — easy and fast
- Peppermint flavor screams holiday
- Looks so pretty with red-and-white crushed candy on top
- Keeps well in the fridge for days
- It’s a crowd-pleaser every single time
What You’ll Need
- 1 pre-made chocolate cookie pie crust (9-inch)
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1/3 cup crushed peppermint candies (plus extra for topping)
- Optional: few drops of red food coloring
Pro Tips
- Let the cream cheese sit out for about 30 minutes before using so it blends smoothly
- Crush the peppermint candies just before using so they don’t get sticky
- Chill the pie for at least 4 hours so it slices cleanly
- Want extra peppermint crunch? Add more crushed candy just before serving
- Don’t skip the peppermint extract — it gives that true holiday flavor
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Spoon or offset spatula for spreading
- 9-inch chocolate cookie pie crust
Substitutions and Variations
- Swap the chocolate crust for a graham cracker crust if you want it lighter
- Use homemade whipped cream instead of store-bought whipped topping
- Add mini chocolate chips for a mint-chocolate-chip vibe
- Make it a frozen pie — freeze for 2–3 hours and slice like ice cream cake
Make Ahead Tips
You can make this pie up to 2 days ahead. Just keep it covered in the fridge and don’t add the extra peppermint on top until right before serving so it stays crunchy.
Cooking Instructions
Step 1: Beat the Cream Cheese
In a large bowl, add 1 (8 oz) package softened cream cheese. Use a hand mixer to beat it until smooth and creamy.
Step 2: Add Sugar and Extracts
Add 1 cup powdered sugar, 1/2 tsp peppermint extract, and 1/4 tsp vanilla extract to the bowl. Beat again until fully combined and smooth.
Step 3: Add Food Coloring (Optional)
If using, stir in a few drops of red food coloring to give the pie a soft pink color. Mix until color is even.
Step 4: Fold in Whipped Topping
Gently fold in 1 (8 oz) tub of thawed whipped topping using a rubber spatula until smooth and fluffy.
Step 5: Stir in Crushed Peppermint
Add 1/3 cup crushed peppermint candies and fold them in until evenly mixed.
Step 6: Fill the Crust
Spoon the mixture into 1 pre-made chocolate cookie crust and spread evenly with a spatula.
Step 7: Chill
Cover the pie and refrigerate for at least 4 hours, or until firm enough to slice.
Step 8: Top and Serve
When ready to serve, top with extra whipped topping and sprinkle with more crushed peppermint candies. Slice and enjoy.
Leftovers and Storage
Keep leftovers covered in the fridge for up to 4 days. The crust may soften a little, but it still tastes great. Don’t freeze once assembled unless you want it served frozen.
Why This Recipe Works (Quick Science)
Cream cheese gives this pie structure and richness, while the whipped topping adds lightness. Peppermint extract delivers concentrated flavor without watering down the mix. The crushed candy melts a little into the cream, leaving behind pockets of sweet crunch.
Common Mistakes
- Not softening cream cheese fully — it’ll make the filling lumpy
- Overmixing whipped topping — makes the pie dense instead of fluffy
- Adding crushed peppermint too early — it can melt and turn the pie gritty
- Not chilling long enough — the pie won’t slice cleanly
What to Serve With
- Hot cocoa with whipped cream
- A tray of holiday cookies
- A festive coffee (peppermint mocha is perfect)
- Fresh strawberries or raspberries for a pop of color
FAQ
Can I make this without peppermint?
Sure! Leave out the peppermint and use vanilla extract only for a simple cream pie.
Can I freeze this pie?
Yes — freeze it for 2–3 hours for a firmer, ice cream-like texture.
Can I use homemade whipped cream?
Absolutely! Just whip about 1 ½ cups heavy cream with 2 tbsp sugar until stiff peaks form.
Is this gluten-free?
Use a gluten-free cookie crust, and you’re good to go.
Servings: 8
Chill Time: 4 hours
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Macros (Per Serving — Approximate)
- Calories: 320
- Protein: 3g
- Fat: 18g
- Carbs: 35g
- Sugar: 26g
- Fiber: 1g
- Sodium: 180mg
