Let Me Tell You About This Pie (Gather ‘Round, Folks)
Alright, so every year around December, my kitchen turns into a peppermint-scented disaster zone because, let’s face it, I can’t resist making anything with peppermint in it. The No Bake Christmas Peppermint Pie story started when I realized my oven was full of turkey (that never seems to finish when you want it to!), and I needed a festive dessert—fast. I remember one year the dog almost licked the bowl clean when I blinked too long (would not recommend). Since then, it’s pretty much become my go-to when I’m in danger of burning out before the holidays even get heated up.
Why I Keep Making This (Hint: My Family Demands It)
I make this when my relatives roll in with surprise gifts, or honestly, just to bribe my kids into helping with lights (it works, sort of). My family goes bonkers for it because it’s creamy, minty, and takes about as much effort as finding a Christmas radio station. Plus, not having to wrestle with a hot oven? Life saver, especially after last year’s unfortunate oven mitt incident. (Let’s just say there was a lot of hopping about.) Oh, and if you’ve ever had a dessert fall apart because you “eyeballed” the measurements, I feel you—this is pretty forgiving, even when I get distracted by carolers at the door.
What You’ll Need (And What I Fudge When I’m in a Rush)
- 1 prepared chocolate cookie crust (okay, graham works too if the store’s out—trust me, I’ve tried it)
- 1 package (8 oz) cream cheese, softened—honestly, I’ve used Neufchatel and couldn’t tell
- 1 cup powdered sugar—I mean, regular sugar in a pinch, but be sure to beat it well
- 1/2 teaspoon pure peppermint extract (go easy if yours is super strong—some brands are wild)
- 1 tub (8 oz) whipped topping, thawed (I usually grab the big blue tub, but homemade whipped cream is next-level if you’ve got time)
- 1/2 cup crushed candy canes (if you’re out, those round peppermint candies work, but I’d avoid the filled ones—learned that the hard way!)
- Optional: 2–3 drops red food coloring for that cheery pink hue, or leave it natural, no judgment
- Extra whipped topping and more crushed peppermint for topping (totally a personal choice—my gran went overboard, but I like just a sprinkle)
Getting It All Together (It’s Easier Than Untangling Lights!)
- Make the Filling: First off, grab a big mixing bowl. Beat your softened cream cheese until smooth; I’ve tried skipping the “softened” bit and it’s just chunky—don’t.
- Add powdered sugar and blend until it’s creamy. This is where I—without fail—taste a little. For, uh, quality control.
- Mix in peppermint extract. Tip: a little goes a long way! Then drop in some food coloring if you want holiday pink. Swirl a bit, don’t overdo it or you’ll end up with tie-dye (could be fun, though?).
- Gently fold in your whipped topping. Try not to beat it into submission or it’ll lose its fluff; just a nice, gentle hand. Oh! If you’re using homemade whipped cream, work a bit faster or it starts to melt if your kitchen’s like mine and you cranked the heat because your toes got cold.
- Stir in those crushed candy canes (yes, some chunks are totally fine—makes it fun). Don’t worry if the mix looks a bit wonky at this point—it sets up.
- Scoop all that goodness into your pie crust. Smooth it out, pop it in the fridge, and (crucial!) cover it so it doesn’t pick up that weird fridge taste. It needs to chill for at least 4 hours, but overnight is even better. I tend to think it tastes best the next day, but honestly I only get to test that if people forget about it, which… doesn’t happen often.
- Once set, top with more cream and peppermint. Or, if you’re me, anything else festive you’ve got on hand. Go wild—cookie crumbles, chocolate shavings, leftover sprinkles (yup, did that last year).
What I’ve Learned Along The Way (AKA, Real Life Notes)
- Let your cream cheese sit out; if it’s cold, no amount of stirring gets those lumps out! I’ve tried nuking it in the microwave once—ended up, well, a bit soupy.
- If the filling tastes off, it’s probably too much peppermint extract—I did that my first go and it was like eating toothpaste. Start small!
- The brighter the candy canes, the more “Christmasy” the pie. One April, I made it with leftover Valentine hearts. Not the same vibe—just saying.
Peppermint Pie Experiments That (Mostly) Worked
- I swapped in an Oreo crust once—big hit. But vanilla wafers? Not my best idea. A bit bland, and didn’t hold together well.
- If you’re feeling fancy, toss in chopped chocolate or a drizzle of fudge. Once, I tried adding marshmallows—let’s just say it was a bit much (even for me).
- A splash of vanilla can mellow things out; my neighbor swears by it. I’m on the fence, honestly.
The Gear You (Mostly) Need (But Improv Works!)
- Mixing bowl—if you don’t have a big one, use a pot. I did that in a pinch, totally fine!
- Hand mixer or stand mixer—though a good sturdy whisk builds character (and a slight ache in your elbow, beware)
- Rubber spatula for folding (& scrapping every last bit—this is not a time for waste!)
- Pie plate (if you’re skipping store crust)—an old cake pan will do, or even a square baking dish, though it’s not as cute
How to Store (Like You’ll Even Need To)
Just cover it up and pop it in the fridge. It does fine for 2–3 days, but, honestly, in my house, it never lasts more than a day! If you need to take it somewhere, those snap-on pie carriers are so worth it—here’s the one I’ve got. Freezes alright too, but it changes up the texture a bit—still tastes like Christmas though, so I’d call that a win.
How We Serve It (The Traditions and the Quirks)
I’ll be honest—we’ve eaten slices for breakfast more than once. At Christmas dinner, I like to top mine with an extra swirl of whipped cream and a single, perfectly unbroken peppermint (if you can find one, minor miracle). Sometimes I’ll add chocolate curls just to fancy it up. And, weird family tradition, there’s always someone who pretends to forget it’s peppermint and acts ‘surprised’ every time. Never gets old…
{I Messed This Up So You Don’t Have To: Pro Tips}
- Letting the pie set is important—I once tried to slice it after an hour. It was a runny, sticky mess. Patience is, uh, a virtue I’m still working on.
- Crushing candy canes: put them in a zip bag then go wild with a rolling pin. Not a meat mallet. Candy shrapnel everywhere—voice of experience.
- Don’t use the pie until it’s cold, even if it’s calling your name from the fridge. Don’t ask how many fingerprints have ended up in soft filling at my house. (A lot.)
Real Questions People Actually Ask Me
Can I make this ahead?
Totally! It’s actually better chilled overnight. But don’t keep it too long—one time I found a slice a week later… safe to say, didn’t risk it.
Is there a way to make it less sweet?
For sure. Use less powdered sugar, or swap in unsweetened whipped cream if you’re a brave soul. I, uh, tried Greek yogurt once—interesting, but not my favorite.
Can I use spearmint extract instead of peppermint?
Your call, but it’s a different flavor vibe (more toothpastey to me). But if that’s your thing, run with it!
Do you have a recipe for homemade whipped topping?
Absolutely! I like this guide on Serious Eats—really clear, and foolproof, even if you get a little lost partway through.
How do I crush candy canes without making a huge mess?
Good luck. Kidding! Zip bag, rolling pin. And don’t try to cut them with a knife—my cousin tried, that story is in the family vault now.
Well, if you’ve made it this far, thanks for sticking around through my peppermint ramblings! For more easy holiday ideas, check this Taste of Home no-bake collection—I raid it every year. Hope your kitchen’s less chaotic than mine, but, y’know, a little Christmas chaos is half the fun.
Ingredients
- 1 chocolate cookie pie crust (9-inch)
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 container (8 oz) whipped topping, thawed
- 6 drops red food coloring (optional)
- 3/4 cup crushed peppermint candies or candy canes, divided
- 1/4 cup mini chocolate chips (optional)
Instructions
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1In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
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2Stir in the peppermint extract, and gently fold in the whipped topping until well combined.
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3Add red food coloring and half of the crushed peppermint candies, mixing gently to create a swirled effect.
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4Spoon the filling into the chocolate cookie crust and smooth the top with a spatula.
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5Sprinkle the remaining crushed peppermint candies and mini chocolate chips on top for decoration.
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6Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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