Peppermint Pie Recipe

a slice of peppermint pie on a white plate with a fork.

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 0

Chill Time: 1

Total Time: 1 10

Servings: slices

Calories: 314kcal

Author: Becky Hardin

This peppermint cream pie combines creamy white chocolate, tangy cream cheese, and crushed candy canes in a mint chocolate crust. A light, festive, no-bake dessert perfect for the holidays.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)

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)

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

*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.

**Be sure to use heavy cream because milk has too much water in it and may cause the chocolate to seize.

***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.

****You can make your own whipped topping if you’d prefer. You will need about 3 cups total.

Tips:

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!
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.
When folding in the whipped topping, use a gentle hand and a rubber spatula to preserve the airy texture. Overmixing can deflate the cream and make the pie dense.

Storage: Store peppermint pie covered in the refrigerator for up to 3 days or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months.

Nutrition