Description
Capture the spirit of the holidays with this Holiday Bliss Christmas Peppermint Pie! With a creamy peppermint filling, a rich chocolate cookie crust, and festive crushed candy canes on top, this no-bake dessert is perfect for your Christmas celebrations. It’s quick to prepare, stunning to serve, and packed with nostalgic holiday flavor. Whether you’re looking for a quick dessert idea, easy holiday treat, or show-stopping food idea for your next party—this is it! Great for those who need a quick breakfast dessert option, light dinner finish, or festive potluck pick.
Ingredients
1 chocolate cookie crust
8 oz cream cheese
1 cup powdered sugar
1/2 tsp peppermint extract
2 drops red food coloring (optional)
8 oz whipped topping
1/3 cup crushed candy canes
1 cup whipped cream (for topping)
Instructions
1. If using homemade crust, combine crushed chocolate sandwich cookies with melted butter and press into a pie pan. Chill for 15 minutes.
2. In a large bowl, beat the cream cheese until smooth.
3. Add powdered sugar and mix until fully incorporated.
4. Stir in peppermint extract and red food coloring (if using).
5. Fold in the whipped topping gently to keep the filling light and airy.
6. Spoon the filling into the crust and smooth the top.
7. Chill in the refrigerator for at least 4 hours or overnight.
8. Before serving, pipe whipped cream along the edges and sprinkle with crushed candy canes.
9. Slice with a hot knife for clean presentation.
10. Serve chilled and enjoy!
Notes
Let cream cheese come to room temperature before mixing for a smooth texture.
Add crushed candy canes just before serving to prevent them from melting into the cream.
You can freeze the pie for up to a month and thaw it in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peppermint pie, Christmas dessert, holiday pie, no bake pie, chocolate crust