Description
Easy Christmas Peppermint Pie
Cool, creamy, and no-bake—holiday magic in every bite!
Ingredients
-
1 (9-inch) chocolate cookie crust (store-bought or homemade)
-
1 (8-ounce) package cream cheese, softened
-
1 cup powdered sugar
-
½ tsp peppermint extract
-
1½ cups whipped topping (like Cool Whip), thawed, plus extra for topping
-
½ cup crushed peppermint candies or candy canes
-
Optional: 1–2 drops red gel food coloring
-
Extra crushed peppermint for garnish
Instructions
Step 1 – Make the Creamy Base:
-
Beat softened cream cheese with powdered sugar 2–3 minutes until smooth and fluffy.
Step 2 – Add Flavor:
-
Mix in peppermint extract and optional food coloring until evenly combined.
Step 3 – Fold in Whipped Topping:
-
Gently fold in 1½ cups whipped topping with a spatula until no streaks remain.
Step 4 – Add Peppermint Crunch:
-
Fold in crushed peppermint candies carefully to avoid color bleeding.
Step 5 – Assemble the Pie:
-
Spread filling evenly into the chocolate crust using a spoon or spatula.
Step 6 – Chill:
-
Refrigerate at least 4 hours (overnight is best) to set the filling.
Step 7 – Garnish & Serve:
-
Top with extra whipped topping and crushed peppermint just before serving.
-
Tip: Dip a sharp knife in hot water and wipe dry for clean slices.
Notes
-
For smooth filling, cream cheese must be soft.
-
Fold whipped topping gently to keep it airy.
-
Chill long enough to ensure firm, sliceable bars.
-
If candy melts and colors the filling pink, don’t worry—it tastes amazing!
Nutrition
- Sugar: 28g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg