Let’s Chat About This Peppermint Pie Thing
So, Peppermint Pie… You ever have a recipe that’s weirdly tied to a time of year? For me, this one screams December, but not the fancy part—more like “throwing something together last-minute before your cousin’s ugly sweater party” vibes. I first made it years back because I forgot we were supposed to bring dessert, and the only thing in my pantry was some half-stale candy canes and the world’s most suspicious tub of whipped topping. My first version? Well, let’s just say the dog wouldn’t even sniff it. But a couple tweaks later—and okay yes, switching out that old topping for fresh—everyone went back for seconds. Or maybe they were just being polite, but honestly, it’s now a holiday thing for us. (Oh, I’ll admit: I sometimes make it in July just because. Don’t judge.)
Why I’m Sorta Addicted to Making This
I pull this Peppermint Pie trick out when I’ve got maybe zero motivation and a tiny bit of festive spirit (or the opposite—either way it works). My family, wild as they are, lose their minds for this pie; it’s just sweet enough for the kids to inhale, and it looks fake-fancy if you want to impress your in-laws… At least, if they’re easily impressed. It’s also, I kid you not, the one pie I’ve never totally ruined, even on days when I trip on my own kitchen rug or forget the difference between teaspoons and tablespoons (not that I’d admit that in public). Like, who thought smashing up candy canes could create such a scene? My counter looked like a snowstorm hit but baking’s meant to get messy, right?
Stuff You’ll Need (Plus a Few Swaps)
- 1 premade chocolate cookie crust – (homemade is lovely, but honestly, storebought saves my bacon half the time — I once tried making my own with stale Oreos… don’t recommend)
- 1 package (about 200g or 8 oz) cream cheese, softened – I grab whatever’s on sale, Philly is classic but no drama if you use another brand
- 1 cup powdered sugar – or regular sugar in a pinch, but you’ll need to mix longer (lumps? totally normal first time)
- 1.5 cups heavy whipping cream – or just grab a tub of whipped topping if you want zero fuss
- 1/2 teaspoon peppermint extract – go easy, unless you love the taste of toothpaste (I learned this the hard way)
- 1/3 cup crushed candy canes or peppermint candies – I often use a plastic bag and rolling pin but once used a wine bottle… gets the job done!
- Handful chocolate chips (optional, but why not add more chocolate?)
- Red food coloring (optional; sometimes I skip it because the pie tastes the same—plus it saves on doing extra laundry)
Alright, Let’s Whip This Pie Up
- Beat the heck out of the cream cheese. Plop it in a bowl, and use an electric mixer if you’ve got one—or a whisk and some elbow grease if you don’t.
- Add powdered sugar. Dump that in and beat until mostly smooth (mine’s never perfect, and honestly, little lumps never hurt anybody).
- Time for the creamy business. Pour in the heavy cream and just keep mixing. You’re looking for firm, swoopy peaks—trust me, it’s obvious when you get there. If you’re using a whipped topping, skip this step and just fold it in later.
- Peppermint and the fun bits. Toss in the peppermint extract, then those crushed candy canes—you might nibble a few for, um, quality control. Add food coloring if you’re feeling festive, and a handful of chocolate chips if you happen to have them laying around.
- Chill out. Spoon the whole thing into your pie crust and smooth it out. Cover with plastic wrap, then let it sit in the fridge for at least 4 hours (overnight is even better… if you can wait that long, which is, honestly, rare in my house).
- Decorate if you want. Before serving, I’ll sprinkle a few extra candy cane bits or maybe a little chocolate drizzle. Sometimes I get fancy and add some whipped cream swirls, if I haven’t eaten it all straight out of the can.
Lumpy Notes from Me to You
- I used to blend the candy canes to dust—turns out, bigger chunks = more crunch. My opinion: better that way.
- If you overdo the peppermint, the pie basically shouts “mouthwash” at you. Be gentle, friend.
- Actually, the red food coloring is fun for photos, but eh, doesn’t make it taste any better.
Variations I’ve Tried (and a Snafu or Two)
- I once did mini pies in muffin tins—adorable, but getting them out in one piece? Let’s just say, not my finest hour (next time, more spray!).
- Subbed white chocolate chips for regular, and it made the whole thing extra sweet. My niece loved it, though.
- Tried an Oreo crust with chocolate-mint candies instead of candy canes. Wasn’t bad, just… different. Not sure I’d do it again, but maybe you’ll like it!
What You’ll (Sorta) Need in Your Kitchen
- Hand or stand mixer (or just a strong arm and a whisk—burns more calories anyway!)
- Medium bowl
- Rolling pin (or use what you have—wine bottles have saved the day more than once)
- Measuring cups, but honestly, I eyeball the candy sometimes
- Plastic wrap
If you’re looking for kitchen inspo or in the market for a new mixer, Serious Eats reviewed a bunch—I mostly read it for procrastination, but genuinely helpful!
How (Long) Does This Last?
Okay, technically you can wrap up the leftovers and keep them in the fridge for 2-3 days, but honestly, in my house it never makes it that long. If you do somehow have self-restraint, you’ll want to wrap it tight so it doesn’t taste like fridge.
How Do I Serve It? Here’s What We Do
Tradition in my family: we cut giant slices, then fight over the last corner piece that’s mostly crust. But, mini slices and some hot chocolate on the side? Honestly, perfect for a December movie night. (I also eat it for breakfast the next morning since, technically, it’s got dairy and that counts, right?)
Things I’ve Messed Up (So You Don’t Have To)
- I tried to freeze it once to speed up chilling… pie cement. Not recommended.
- If you’re impatient with softening the cream cheese, the filling gets weirdly lumpy. Trust me, plan ahead (I forget every other time).
- Don’t try smashing the candy canes after chilling—they shatter everywhere. Crushing before opening the bag is way easier (ask me how I know).
The FAQ Crowd Goes Wild
- Can I make Peppermint Pie ahead of time? Yep, actually I think it tastes better the next day—just let it come to room temp for 10 min before slicing, or it’s a bit stiff.
- Do I need a fancy mixer? Nah. I started out with just an old hand beater from a thrift shop—worked fine, just took longer. Or, see this Bon Appetit piece if you’re curious about whipping by hand (it’s harder than they say, fyi).
- Any dairy-free swaps? I’ve only tried it with coconut cream—worked okay, just expect a slightly coconutty vibe. Haven’t found a totally perfect vegan version, but I still test out new tricks every winter.
- Why does my filling look weird? Don’t panic! If you missed a step or mixed things in a funny order, it almost always pulls together after chilling. And if not… cover with extra whipped cream, no one will notice (or care).
- Can you use fresh peppermint? Ha, tried it once… didn’t taste right at all. Stick with extract for this—leaves are better for tea, in my opinion.
Oh, I almost forgot – I once dropped the whole finished pie on the floor and my cat licked off the whipped cream before I got to it. Moral? Make two pies if you have pets, or just eat fast. That’s it! Enjoy your Peppermint Pie—I bet you’ll be adding your own weird, wonderful tweaks in no time.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 8 ounces whipped topping, thawed
- 1/2 cup crushed peppermint candies
- Red food coloring (optional)
Instructions
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1In a medium bowl, combine chocolate cookie crumbs and melted butter. Stir until well mixed, then press evenly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 15 minutes.
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2In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and peppermint extract, then mix until creamy.
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3Fold in the whipped topping until fully combined. If desired, add a few drops of red food coloring for a festive pink hue.
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4Stir in most of the crushed peppermint candies, reserving some for garnish.
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5Spread the peppermint filling evenly into the prepared crust. Sprinkle the reserved peppermint candies on top.
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6Chill the pie in the refrigerator for at least 1 hour, or until set. Slice and serve cold.
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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