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Quick Christmas Peppermint Pie

A no-bake holiday pie featuring a thick chocolate cookie crust and a heavy, rich, creamy peppermint filling, topped with whipped cream and crushed candy canes.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time (hours) 4 minutes
Total Time 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Thick Chocolate Crust
  • 1.5 cups Chocolate Cookie Crumbs Oreo or chocolate wafers (dark, dense)
  • 0.25 cup Unsalted Butter Melted
Heavy, Rich Filling
  • 8 oz Cream Cheese Full fat, softened
  • 1 can Sweetened Condensed Milk 14 oz, provides heavy, viscous base
  • 1 tsp Peppermint Extract Or to taste
  • 2-3 drops Red Food Coloring Optional, for pink color
Topping & Garnish
  • 1 container Frozen Whipped Topping 8 oz, thawed (Cool Whip or similar)
  • 0.25 cup Crushed Candy Canes Plus extra for garnish

Equipment

  • 9-inch pie plate
  • Electric mixer

Method
 

  1. Combine cookie crumbs and melted butter. Press firmly into a 9-inch pie plate for a thick, dense crust. Freeze while preparing the filling.
  2. Beat softened cream cheese until fluffy. Gradually beat in sweetened condensed milk until the mixture is heavy and viscous.
  3. Stir in peppermint extract and red food coloring (optional).
  4. Gently fold in half of the thawed whipped topping and 1/4 cup of crushed candy canes.
  5. Pour the heavy, rich filling into the chilled crust. Smooth the top.
  6. Spread the remaining whipped topping over the filling layer. Top generously with extra crushed candy canes.
  7. Freeze for at least 4 hours (or overnight) until the pie is firm and the heavy filling is completely set.
  8. Let pie sit at room temperature for 10-15 minutes before slicing and serving.

Notes

Press the chocolate cookie crust firmly into the plate for stability. Freezing is essential for the heavy, rich filling to set properly. Use full-fat cream cheese for the best viscous texture. Freeze Time is 4 hours.