Dreamy Christmas Peppermint Pie Simple, Sweet & So Refreshing!
Embrace the festive spirit with this enchanting Dreamy Christmas Peppermint Pie, a no-bake wonder that promises pure holiday bliss. Featuring a rich, crisp chocolate cookie crust and a light, airy peppermint cream cheese filling, it's crowned with a delightful shower of crushed candy canes. This dessert is not only simple to prepare but delivers a refreshing burst of minty sweetness, making it the quintessential treat for your holiday table.
Prep Time
45 minutes
Cook Time
0 minutes
Total Time
45 minutes active, plus 4 hours to overnight chilling
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- It's a no-bake wonder, perfect for busy holiday schedules and freeing up oven space.
- Delivers an irresistibly refreshing and festive peppermint flavor, ideal for the Christmas season.
- Combines a rich, crisp chocolate cookie crust with a light, airy cream cheese filling for perfect texture contrast.
- Visually stunning with vibrant colors and candy cane topping, making it a showstopper on any dessert table.
- Simple to prepare, requiring minimal effort for maximum holiday cheer.
Ingredients
- 180-200 grams (1 ½ cups) finely crushed chocolate sandwich cookies (approx. 18-20 cookies with filling)
- 85 grams (6 tablespoons) unsalted butter, melted
- 226 grams (1 standard 8-ounce package) full-fat cream cheese, softened to room temperature
- 90 grams (¾ cup) powdered sugar, sifted
- 5 mL (1 teaspoon) pure peppermint extract
- 2 drops red or pink gel food coloring (optional, for festive color)
- 360 mL (1 ½ cups) heavy cream, very cold
- 60-70 grams (½ cup) crushed candy canes (approx. 4-5 standard candy canes)
- Additional whipped cream or fresh mint sprigs (optional, for garnish)
Instructions
- Begin by preparing the chocolate cookie crust. Finely crush the chocolate sandwich cookies, including their cream filling, using either a food processor for a fine crumb or by placing them in a sturdy zip-top bag and crushing with a rolling pin. Aim for approximately 180-200 grams (1 ½ cups) of fine crumbs.
- Melt 85 grams (6 tablespoons) of unsalted butter in a microwave-safe bowl or a small saucepan. Once melted, pour the warm butter over the crushed cookie crumbs in a medium mixing bowl. Mix thoroughly with a spatula or your hands until all the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust.
- Transfer the buttered cookie mixture into a 23 cm (9-inch) pie plate. Using the bottom of a flat-bottomed glass or your fingers, firmly and evenly press the crumbs across the bottom and up the sides of the pie plate. Pressing firmly is key to a sturdy crust. Once formed, place the pie plate in the refrigerator for at least 30 minutes to allow the crust to chill and set.
- While the crust is chilling, prepare the peppermint cream cheese filling. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2-3 minutes until it is completely smooth, light, and free of any lumps. Softened cream cheese is crucial for a silky-smooth filling.
- Add 90 grams (¾ cup) of sifted powdered sugar to the cream cheese mixture. Begin beating on low speed to incorporate the sugar without a cloud of dust, then increase to medium-high speed and beat for about 2 minutes until the mixture is well combined and fluffy. Stir in 5 mL (1 teaspoon) of pure peppermint extract until just combined. If desired, mix in 2 drops of red or pink gel food coloring at this stage to achieve a subtle, festive hue.
- In a separate, very cold medium mixing bowl (ideally one that has been chilled in the freezer for 10-15 minutes), pour in 360 mL (1 ½ cups) of very cold heavy cream. Beat with an electric mixer on medium-high speed for 3-5 minutes until stiff peaks form. Stiff peaks mean the cream holds its shape firmly when the beaters are lifted. Be careful not to overbeat, as it can turn granular.
- To combine the mixtures while maintaining airiness, gently fold about a third of the stiffly whipped cream into the cream cheese mixture using a spatula. This step lightens the cream cheese base. Then, add the remaining whipped cream and fold very gently until no streaks of cream cheese or whipped cream remain, ensuring a light and ethereal texture.
- Carefully spoon the prepared peppermint filling into the thoroughly chilled chocolate cookie crust, spreading it evenly across the bottom and up to the edges. Cover the pie loosely with plastic wrap to prevent condensation and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the filling to set completely and firm up.
- Just before serving, remove the well-chilled pie from the refrigerator. Generously sprinkle 60-70 grams (½ cup) of crushed candy canes over the top of the pie. For an extra touch of elegance, you may add additional dollops of whipped cream or fresh mint sprigs as garnish. Slice and serve the pie cold for the best experience.
Tools You’ll Need
- 9-inch (23 cm) pie plate
- Food processor or zip-top bag and rolling pin
- Large mixing bowls (at least two)
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl or small saucepan
Essential Success Tips
- Ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling, no matter how much you beat it.
- Chill your mixing bowl and beaters for the heavy cream for at least 15 minutes before whipping. This helps the cream whip faster and achieve stiffer peaks.
- Do not overmix the heavy cream; stop as soon as stiff peaks form. Overbeating can turn it grainy and then into butter.
- When folding the whipped cream into the cream cheese mixture, use a gentle hand and fold just until no streaks remain. Overmixing here will deflate the air and make the pie less airy.
- Allow sufficient chilling time, at least 4 hours but preferably overnight. This is crucial for the pie to set properly, ensuring clean slices and a firm texture.
Professional Cooking Secrets
- For an intensified peppermint flavor without adding more liquid, use a high-quality pure peppermint extract. Avoid 'mint' extracts, which can sometimes taste more like spearmint.
- To achieve perfectly clean slices, dip your knife in hot water and wipe it clean between each cut. This prevents the filling from sticking and creating messy edges.
- Consider making your own whipped cream with a touch of vanilla or more peppermint extract for the garnish instead of store-bought, for an extra layer of freshness and flavor.
Notes
- Storage: Leftovers of the Dreamy Christmas Peppermint Pie should be covered loosely with plastic wrap and stored in the refrigerator for up to 3-4 days. The candy cane topping might soften slightly over time.
- Variations: For a different crust, try a simple graham cracker crust. If you prefer a less intense peppermint flavor, reduce the extract to ½ teaspoon. You can also experiment with different colors of food coloring for various holidays.
Frequently Asked Questions
Can I make this peppermint pie ahead of time?
Absolutely! This pie is an excellent make-ahead dessert. In fact, chilling it overnight yields the best results, allowing the flavors to meld beautifully and the filling to set perfectly. Just add the crushed candy canes right before serving.
What if I don't have a food processor for the cookies?
No problem! You can place the chocolate sandwich cookies in a sturdy zip-top bag, seal it, and then use a rolling pin to crush them into fine crumbs. Ensure the crumbs are as fine as possible for a smooth crust.
Can I use low-fat cream cheese for this recipe?
For the best texture and stability, full-fat cream cheese is highly recommended. Low-fat or fat-free cream cheese may not set as firmly or provide the same rich, creamy consistency, potentially leading to a looser filling.
Nutrition Facts (Per Serving)
Approximate per serving (1/10th pie): Calories: 450-500, Fat: 35-40g (Saturated Fat: 20-25g), Cholesterol: 100-120mg, Sodium: 200-250mg, Carbohydrates: 30-35g (Sugars: 25-30g), Protein: 4-5g. (These are estimates and can vary based on specific brands and exact measurements.)
Allergy Information
Contains dairy (cream cheese, heavy cream, butter) and gluten (chocolate sandwich cookies). For a gluten-free version, use gluten-free chocolate sandwich cookies for the crust.
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