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A slice of delicious Christmas Peppermint Pie is displayed as a festive featured image.

Easy Christmas Peppermint Pie

This Easy Christmas Peppermint Pie is a festive and foolproof dessert perfect for the holidays. With a rich chocolate crust and a creamy peppermint filling topped with crushed candy canes, it's a delightful combination of flavors and textures that's sure to impress. Make it ahead of time for stress-free holiday entertaining!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs about 24 Oreo cookies, filling removed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups heavy cream, cold
  • 1/2 teaspoon peppermint extract or more to taste
  • 1 cup crushed candy canes, divided

Equipment

  • 9-inch pie plate
  • Medium bowl
  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • Large bowl
  • Rubber spatula
  • Plastic wrap
  • Oven
  • Food processor (optional, for crushing candy canes and making cookie crumbs)
  • Rolling pin (optional, for crushing candy canes)
  • Resealable bag (optional, for crushing candy canes)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix well until evenly moistened.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8-10 minutes. Let the crust cool completely before adding the filling.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add the powdered sugar, beating until well combined.
  7. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix.
  9. Stir in the peppermint extract.
  10. Fold in about half of the crushed candy canes.
  11. Pour the peppermint filling into the cooled chocolate crust.
  12. Sprinkle the remaining crushed candy canes over the top of the pie.
  13. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  14. Remove the pie from the refrigerator about 15-20 minutes before serving to soften it slightly.
  15. Slice and serve. Garnish with extra crushed candy canes or a dollop of whipped cream, if desired.

Notes

For a soggy crust, bake the crust before adding the filling and brush the cooled crust with melted chocolate to create a moisture barrier. For a lumpy filling, make sure your cream cheese is softened to room temperature before mixing. For a runny filling, make sure you whip the heavy cream to stiff peaks and don't overmix the filling after adding the whipped cream. The pie will keep in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. To add more chocolate try adding mini chocolate chips to the filling. Top the pie with chunks of peppermint bark instead of crushed candy canes. You can use a graham cracker crust, an Oreo crust, or a gluten-free crust.