Quick Christmas Peppermint Pie

There’s nothing quite like the refreshing burst of peppermint wrapped in a creamy, dreamy holiday dessert. This quick Christmas peppermint pie is light, festive, and incredibly easy to put together, no oven required. With its cool mint flavor, fluffy filling, and crunchy chocolate crust, it’s the kind of treat that looks impressive but comes together with simple steps. Whether you’re hosting a holiday party or just need a cheerful sweet to end the evening, this pie is ready to deliver comfort and sparkle to your table.

Why You’ll Love This Peppermint Pie

• Quick and no-bake: You’ll only need a handful of steps and some chill time in the fridge.
• Simple ingredients: Everyday items like cream cheese, whipped cream, and candy canes make it easy to shop.
• Perfect for the holidays: With its pink hue and minty crunch, it feels right at home on a Christmas table next to Italian Christmas Cookies.
• Crowd-pleaser: Both kids and adults love the cool, creamy texture with that hint of chocolate crunch.
• Make ahead friendly: Prep it the day before and save time on busy holiday evenings.

This pie stands out because it balances sweet and minty flavors without overwhelming, leaving you with a dessert that feels light, fresh, and festive.

Ingredients You Need

For the Crust

• 30 chocolate wafer cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt

For the Filling

• 8 ounces cream cheese, softened to room temperature
• 1 cup marshmallow crème (adds sweetness and stability)
• 1 teaspoon peppermint extract
• 1 cup heavy whipping cream, chilled
• 1/2 cup granulated sugar
• 8 drops red food coloring (for the classic pink holiday look)

For the Topping

• Crushed peppermint candies or candy canes (about 8 pieces), sprinkled before serving

Notes & Substitutions

• Crust swaps: Use Oreo cookies instead of chocolate wafers for a richer flavor, or graham crackers for a lighter option. A gluten-free chocolate cookie works just as well.
• Filling variations: Replace marshmallow crème with instant pudding mix for a firmer set, or use whipped topping instead of heavy cream if you’re in a hurry.
• Peppermint extract: A little goes a long way. If you prefer subtle mint, start with 1/2 teaspoon and adjust to taste.
• Color control: Food coloring is optional, and the FDA approves color additives for safe use in foods, so add a few drops for a deeper pink or skip them for a snowy white pie.
• Dairy-free option: Use plant-based cream cheese and coconut whipped cream to create a vegan-friendly version.

How to Make Quick Christmas Peppermint Pie

Step 1: Prepare the Crust

Preheat your oven to 350°F. Place the chocolate wafer cookies in a food processor and pulse until you get fine crumbs. Add melted butter, sugar, and salt. Pulse again until the texture resembles wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie pan or tart pan. Bake for 10 minutes, then set aside to cool completely.
Tip: Press the crumbs with the back of a measuring cup to get an even, compact layer.

Step 2: Make the Filling Base

In a large mixing bowl, beat the softened cream cheese and marshmallow crème until the mixture is completely smooth and lump-free. Add the peppermint extract and mix until well combined.
Mini-cue: Scrape down the sides of the bowl so no streaks remain.

Step 3: Whip the Cream

In a separate chilled bowl, whip the heavy cream with sugar and red food coloring until stiff peaks form. The cream should hold its shape when you lift the whisk.
Tip: Chill the bowl, beaters, and cream for faster whipping and better stability, a practice backed by Iowa State University Extension.

Step 4: Fold and Combine

Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a light hand to keep the filling airy. Continue until the two mixtures are just combined, with no visible streaks.

Step 5: Fill the Crust and Chill

Spoon the filling into the cooled crust and spread evenly. Cover loosely with plastic wrap and place in the freezer for 3 hours or until firm enough to slice.
Pro tip: For a softer texture, chill in the refrigerator overnight instead of freezing.

Step 6: Add the Finishing Touch

Before serving, sprinkle crushed peppermint candies or candy canes generously over the top. Serve chilled, slice cleanly with a sharp knife, and enjoy the holiday cheer.

Pro Tips & Troubleshooting

Expert Tips

• Chill your bowl and whisk: Cold equipment makes whipped cream come together faster and stay fluffy longer.
• Taste test the filling: Peppermint extract is strong. Mix, taste, and adjust before folding in the whipped cream.
• Even crust compression: Use the flat bottom of a measuring cup to press crumbs evenly into the pan so the crust holds together.
• Sharp knife for serving: Run the knife under hot water, wipe, then slice. You’ll get clean pieces without dragging crumbs.

Common Mistakes to Avoid

• Overmixing the filling: Stirring too much after folding in whipped cream deflates the mixture and makes the pie heavy.
• Skipping chill time: Cutting too soon results in a runny pie that won’t hold its shape.
• Using warm cream: If your cream isn’t cold, it won’t whip to stiff peaks.
• Too much extract: More than a teaspoon of peppermint extract can make the pie taste medicinal.

Creative Shortcut

In a hurry? Use a pre-made Oreo pie crust and store-bought whipped topping. You can have the filling made in 5 minutes and the whole pie ready to chill without breaking out the mixer.

Serving, Storage & Variations

Serving Ideas

• Serve with an extra dollop of whipped cream and a sprinkle of chocolate shavings for a richer look.
• Garnish with whole candy canes for a festive centerpiece, and add Gingerbread Cheesecake Cookies to the tray for variety.
• Slice into mini portions for a party tray for holiday gatherings, and serve alongside Cranberry Cream Cheese Crescent Bites for a complete spread.

Storage Guide

• Refrigerator: Store covered in the fridge for up to 3 days, which matches the USDA FSIS guidance for safe leftover storage.
• Freezer: Freeze for up to 1 month, then thaw overnight in the refrigerator, as USDA FSIS lists the fridge as a safe thawing method.
• For best quality, keep your freezer at 0°F and plan to enjoy the pie within a month, since warmer storage shortens quality life.

Variations

• Gluten-free option: Use gluten-free chocolate cookies or graham crackers for the crust.
• Vegan-friendly twist: Substitute plant-based cream cheese and coconut whipped cream.
• Extra chocolate: Add a layer of chocolate ganache over the crust before filling.
• Marshmallow vs pudding base: Swap the marshmallow crème for instant pudding mix if you prefer a firmer, custard-like filling.

Nutritional Information

The values below are approximate and based on 1 slice (1/10th of the pie).

Nutrient	Amount per serving
Calories	~360 kcal
Protein	4 g
Fat	23 g
Carbohydrates	34 g
Sugars	22 g
Fiber	1 g
Sodium	190 mg

Nutritional benefits:

• Cream cheese and whipped cream provide richness and a small amount of protein.
• Peppermint candies bring festive flavor but also most of the sugar, so balance portions.
• Chocolate wafer crust adds crunch and fiber if you use whole grain or gluten-free options.

Tip: If you swap ingredients for example, using a sugar-free pudding mix or plant-based cream cheese use a tool like Cronometer or MyFitnessPal to recalculate nutrition values.

Conclusion

This quick Christmas peppermint pie is the kind of dessert that makes the holidays feel extra special without keeping you stuck in the kitchen. With its chocolatey crust, creamy filling, and cool peppermint crunch, it delivers flavor and festivity in every slice. Plus, it’s simple enough to whip up ahead of time, leaving you more moments to enjoy with friends and family.

If you try this recipe, leave a comment and star rating below your feedback helps others and adds to the holiday cheer. Don’t forget to share a photo on Pinterest or Facebook, and try Italian Christmas Cookies if you want another festive bake.

What fun twists will you try? A chocolate drizzle, a pinker filling, or maybe a vegan spin? Let us know we’d love to hear how you make this pie your own.

Frequently Asked Questions