Peppermint pie is one of my favorite easy no-bake desserts for Christmas. Made with rich white chocolate, cream cheese, and peppermint candies, it’s the perfect light dessert to enjoy after a heavy holiday meal. It’s sweet, a little tangy, and full of refreshing peppermint flavor.
I love no bake desserts! This peppermint pie is one of my absolute favorite no bake desserts to make during the holidays. The mint chocolate pie crust (store-bought, to save time!) goes so well with the creamy and tangy white chocolate filling. Topped with crunchy peppermint candies, this dessert is sweet and refreshing!
What’s in This Peppermint Pie Recipe?
- White Chocolate: Baking bars work best for this recipe because the chocolate is higher quality than white chocolate chips and will incorporate into the cream cheese better.
- Heavy Cream: Be sure to use heavy cream because milk has too much water in it and may cause the chocolate to seize.
- Cream Cheese Spread: You can use regular cream cheese instead, but be sure to allow it to soften to room temperature first or you will have lumps in your cheesecake.
- Whipped Topping: You can make your own whipped topping out of heavy cream and powdered sugar if you’d prefer. You will need about 3 cups total.
- Peppermint Candies: You can use candy canes or peppermint candies of any type.
- Mint Chocolate Pie Crust: You can make your own pie crust with mint Oreos and salted butter if you’d like. You need a 9-inch pie crust for this recipe. If your store does not carry mint chocolate pie crust, you can also use a premade Oreo or graham cracker crust as well.
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How to Store
Store leftover peppermint pie covered in the refrigerator for up to 3 days or freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying. Note that the peppermint candies may begin to melt into the top of the pie as it defrosts.
Tips for Success
- Be sure to use a high quality white chocolate baking bar so that your chocolate doesn’t seize.
- Don’t overheat your chocolate. Start with just 30 seconds and heat in small increments instead of large ones. If you overheat your chocolate, it will seize and you won’t be able to mix it smoothly.
- Allow the chocolate to cool for a couple of minutes before adding it to the cream cheese and be sure to add it in slowly. You don’t want to add it all at once or you may end up with lumps or seized chocolate.
- The easiest way to crush peppermint candies is to pulse them in a food processor. However, you can also place them in a sealed Ziplock bag and crush them with a rolling pin!
Peppermint Pie Recipe
Ingredients
- 8 ounces white chocolate baking bars (2 (4-ounce) bars)
- ¼ cup heavy cream
- 8 ounces cream cheese spread
- 8 ounces whipped topping divided
- ½ cup crushed peppermint candies divided
- 1 (9-inch) mint chocolate pie crust (6 ounces)
Equipment
- Kitchen Scale (optional)
Instructions
- Chop up the white chocolate baking bars and place them in a medium-sized, microwave-safe bowl.8 ounces white chocolate baking bars
- Add in the heavy cream and heat in the microwave for 30 seconds.¼ cup heavy cream
- Remove and mix well. Continue heating in 15 second increments, if necessary, until the chocolate is melted and smooth. Be sure to mix between each heating.
- Allow the chocolate to cool for about 2 minutes, stirring frequently.
- Using a hand mixer, beat the cream cheese spread in a large mixing bowl until light and fluffy, then gradually add the white chocolate into the cream cheese while beating.8 ounces cream cheese spread
- Mix in 1½ cups of whipped topping and then fold in ⅓ cup of crushed peppermint candies.8 ounces whipped topping, ½ cup crushed peppermint candies
- Spread the pie mixture into the prepared mint chocolate pie crust, cover, and chill for 1-2 hours, or overnight.1 (9-inch) mint chocolate pie crust
- Once you are ready to serve the pie, spread on the remaining whipped topping and sprinkle it with the remaining crushed candy canes. Serve chilled.
Notes
How to Make Peppermint Pie Step-by-Step
Make the Ganache: Chop up 8 ounces of white chocolate baking bars and place them in a medium-sized, microwave-safe bowl. Add in ¼ cup of heavy cream and heat in the microwave for 30 seconds. Remove and mix well. Continue heating in 15 second increments, if necessary, until the chocolate is melted and smooth. Be sure to mix between each heating. Allow the chocolate to cool for about 2 minutes, stirring frequently.
Mix the Filling: Using a hand mixer, beat 8 ounces of cream cheese spread in a large mixing bowl until light and fluffy, then gradually add the white chocolate into the cream cheese while beating.
Fold in the Whipped Topping: Mix in 1½ cups of whipped topping and then fold in ⅓ cup of crushed peppermint candies.
Set the Pie: Spread the pie mixture into a 9-inch mint chocolate pie crust, cover, and chill for 1-2 hours, or overnight.
Top and Serve: Once you are ready to serve the pie, spread on the remaining whipped topping and sprinkle it with the remaining crushed candy canes. Serve chilled.
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