Creamy No-Bake Peppermint Pie: A Refreshing Holiday Dessert

Prep Time 20 mins
Rest Time 4 hrs
Total Time 4 hrs 20 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Winter
Description

This creamy, refreshing Peppermint Pie is a no-bake holiday dessert made with a chocolate cookie crust, fluffy peppermint filling, and a smooth whipped topping. Perfect for winter gatherings, this easy recipe delivers a festive mint flavor, light texture, and a beautifully snowy look—ideal for Christmas or any cold-season celebration.

Ingredients
    For the Chocolate Cookie Crust
  • 2 cups chocolate sandwich cookie crumbs (crushed very finely)
  • 6 tablespoons unsalted butter (melted)
  • 2 tablespoons granulated sugar
    • For the Peppermint Filling
  • 1 cup heavy whipping cream (cold)
  • 225 g cream cheese (softened)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon pure peppermint extract
  • 1 cup marshmallow fluff
  • 5–6 drops red food coloring (optional for a soft pink swirl)
  • 1 cup crushed peppermint candies (divided; half for the filling, half for topping)
    • For the Topping
  • 1 cup whipped cream (homemade or store-bought)
  • 2 tablespoons crushed peppermint candies
  • Chocolate shavings (optional)
Instructions
    Prepare the Cookie Crust
  1. 1
    In a mixing bowl, combine the finely crushed chocolate sandwich cookie crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie dish, making an even layer. Place the crust in the refrigerator to chill while preparing the filling.
    2. Whip the Heavy Cream
  2. 2
    Using a hand mixer or stand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form. Set aside in the refrigerator to keep it cold and stable.
    3. Make the Peppermint Cream Base
  3. 3
    In a separate large bowl, beat the softened cream cheese until smooth and lump-free. Add powdered sugar and continue mixing until creamy. Add marshmallow fluff and peppermint extract, mixing until well combined.
    4. Add Color and Crushed Peppermint
  4. 4
    If using food coloring, add 5–6 drops for a soft pink tint. Gently fold in half of the crushed peppermint candies. Stir until evenly distributed throughout the creamy mixture.
    5. Fold in the Whipped Cream
  5. 5
    Remove the whipped cream from the refrigerator. Gently fold it into the peppermint mixture using a spatula. The goal is to keep the mixture airy and fluffy, so avoid overmixing.
    6. Transfer to the Crust
  6. 6
    Spoon the peppermint filling into the chilled cookie crust. Smooth the top with a spatula, ensuring the filling is even and level.
    7. Chill the Pie
  7. 7
    Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight chilling gives the best texture.
    8. Add the Toppings
  8. 8
    Before serving, spread whipped cream on top of the chilled pie. Sprinkle with crushed peppermint candies and optional chocolate shavings for extra flavor and decoration.
    9. Slice and Serve
  9. 9
    Use a warm knife (dipped in hot water, then wiped) to slice clean pieces. Serve chilled for the best taste and texture.
Note

Storage:

  • Refrigerate for up to 3–4 days.
  • Freeze (without toppings) for up to 2 months; thaw in the fridge before serving.

Make It Pinker: Add more food coloring if you want a deeper pink shade.

Chocolate Variation: Stir mini chocolate chips into the filling for extra crunch.

Lighter Version: Use light cream cheese and skip the cookie crust for a crust-free dessert bowl.

Keywords: peppermint dessert, no-bake pie, holiday pie, creamy peppermint recipe
Read it online: https://petitepanini.com/recipe/creamy-no-bake-peppermint-pie-a-refreshing-holiday-dessert/