Peppermint Pie is a cold and creamy no-bake pie that’s perfect for the holiday season! The peppermint cheesecake filling combined with the chocolate crust is the best flavor match. Plus, you can make this dessert ahead of time to make things even easier.
If it’s Christmas, it’s time for all the peppermint things! If you agree, you need to try this easy peppermint pie recipe – it’s the best no-bake holiday pie.
Cookies get so much attention during the holidays, and, don’t get me wrong, I love them, but I also like to make some unexpected things, and this candy cane pie is one of my favorites.
The combination of chocolate and peppermint cheesecake is so good. Like, amazingly good! It just has Christmas all over it – from the pepperminty flavor to the crushed candy canes on top.
BEST Peppermint Pie Recipe
- This is an easy no-bake peppermint pie because – hello! – during the holidays we don’t need anything complicated.
- It has the best cream cheese filling – I like to tint it pink!
- You can use a homemade chocolate cookie crust or store-bought to make it even easier.
- Make this peppermint pie with cream cheese a day in advance to make your holiday life easy!
Make this Christmas pie, and I can guarantee it will get you in the holiday spirit! It’s the best peppermint pie ever.
Ingredients in Peppermint Pie
Oreo Crust: You can use my homemade Oreo crust or a store-bought one. If you use homemade, be sure to chill it once it’s made before adding the filling.
Cream Cheese: It’s important to use softened cream cheese to avoid lumps – leave it out for at least an hour.
Granulated Sugar: For sweetness
Peppermint Extract: Be sure to buy peppermint NOT mint! Mint extract tastes like toothpaste.
Cool Whip: You’ll need some for the filling and the topping. Use any brand/any kind.
Red Food Coloring: If you’d like to make it pink.
Candy Canes: You’ll need crushed candy canes or candy cane pieces.
How to Make No Bake Peppermint Pie
- With a hand mixer or stand mixer, beat the cream cheese and sugar in a large bowl.
- Mix in the peppermint extract.
- Add eight ounces of whipped topping to the cream cheese mixture and mix on low speed until the filling is fluffy.
- Add the food coloring and mix until the filling is light pink.
- Pour the filling into the chilled pie crust. Spread it into an even layer, cover it, and chill the pie for at least one hour.
- Once the pie is chilled, spread the rest of the whipped topping over the top. Next, sprinkle the crushed candy canes over the top for decoration.
- Be sure to use peppermint extract and not mint. They are not the same – mint tastes like toothpaste. Also, taste the filling after you add the extract, so you like the flavor. Then, you can add a little more if you think it needs it.
- For the food coloring, I use regular grocery store coloring and use about five drops. You can also use gel food coloring, but the color is stronger, so reduce the amount.
- For the candy decoration, wait until you’re ready to serve the pie before adding them. They can dissolve into the whipped topping if they sit for too long.
It will be a very merry holiday season when you make this easy peppermint pie recipe! The Christmas cheer is in every bite – I hope you love it as much as we do!
The easiest way is to use candy can bits, which you can find in the baking aisle during the holidays. If you can’t find them, place mini candy canes in a resealable bag and pound on them with a rolling pin to crust them.
Nope! You can crush the whole cookies to make the crust.
Yes, a 9” store-bought Oreo cookie crust works great for this recipe.
Keep it loosely covered in the refrigerator for up to three days.
Yes, it will freeze well for up to a month.
Yes, it’s a great make-ahead pie. You can assemble the pie a day or two in advance and keep it in the refrigerator. Then, when you’re ready to serve it, add the whipped topping and the crushed candy.
If you want to use homemade whipped cream, you will need three cups for the filling and two to three cups for the topping.
More Peppermint Dessert Recipes You’ll Love
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
- 1 9-inch Oreo Crust store bought or homemade
- 8 ounces (226g) cream cheese, softened
- ⅓ cup (67g) granulated sugar
- ¼ test peppermint extract
- 12 ounces (339g) whipped topping, divided
- 5 drops Red Food Coloring
- Crushed Candy Canes for garnish
If using a homemade crust, chill until ready to fill.
Add cream cheese and sugar to a large bowl and beat with a hand or a stand mixer until smooth. Mix in peppermint extract.
Add 8 ounces whipped topping and mix on low speed until fluffy. Add food coloring and mix slowly until entire mixture is a light pink.
Pour cream cheese mixture into pie crust. Spread to fill and then cover and chill at least 1 hour.
Before serving, decorate the top of the pie with the remaining 4 ounces whipped topping and sprinkle with crushed candy canes.
Store loosely covered in the refrigerator for up to 3 days or freeze for up to a month.
- Be sure to use peppermint extract, not mint. Mint extract tastes like toothpaste.
- Do a taste test after mixing to make sure you don’t need more extract. ¼ teaspoon was perfect for us, but you may want it stronger. A little goes a long way!
- I used regular grocery store food coloring (McCormick/generic), not gel food coloring. You’ll need less drops if using gel food coloring.
- Find candy cane bits in the holiday baking aisle during the Christmas season. These are easier to use than crushing candy canes.
- Don’t add the candy cane bits to the whipped topping until ready to serve; they tend to dissolve.
Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 139mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 275IU | Calcium: 41mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
This Peppermint Pie is the best no-bake holiday pie. We love the flavors and that we can make it ahead of time to make things even easier this holiday season.
Last Updated on December 1, 2021
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: December 1, 2021