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Easy No-Bake Peppermint Pie Recipe

Easy No-Bake Peppermint Pie

A creamy holiday pie made with chocolate cookie crust, sweetened cream cheese, whipped topping, peppermint extract, and crushed peppermint candies. Chill it thoroughly for a firm, clean slice.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Prepared 9-inch chocolate cookie crumb crust, such as an Oreo crust
  • 8 ounces Cream cheese, softened
  • 1 cup Powdered sugar
  • 1/2 to 1 teaspoon Peppermint extract
  • 8 ounces Frozen whipped topping, thawed, such as Cool Whip
  • 1/2 cup Finely crushed peppermint candies or candy canes
Optional Garnishes
  • As desired Extra whipped topping, crushed peppermint, chocolate curls, or chocolate syrup

Method
 

Step-by-Step
  1. Let the cream cheese soften to room temperature. Crush the peppermint candies, reserving a small amount for decorating the finished pie.
  2. Beat the softened cream cheese and powdered sugar until smooth and creamy, scraping the bowl as needed to remove any lumps.
  3. Mix in 1/2 teaspoon peppermint extract first. Taste the mixture and add more, up to 1 teaspoon total, if you prefer a stronger peppermint flavor.
  4. Gently fold in the thawed whipped topping until the filling is evenly combined. Use a light hand so the mixture stays airy rather than becoming dense.
  5. Fold in the 1/2 cup finely crushed peppermint candies, distributing the crunchy pieces throughout the filling.
  6. Spoon the filling into the prepared chocolate cookie crust and smooth the top with a spatula or the back of a spoon.
  7. Cover the pie and refrigerate it for at least 4 hours, or preferably overnight, until it is firm enough to slice.
  8. Add whipped topping, reserved crushed peppermint, chocolate curls, or chocolate syrup just before serving. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.

Notes

Use softened, not melted, cream cheese to keep the filling smooth and firm. Decorative peppermint pieces can soften or bleed slightly in the filling, so add them shortly before serving.