No-Bake Peppermint Pie
A dark chocolate cookie crust supports a tall layer of pale green peppermint filling, finished with thin chocolate drizzle. The filling gets its fluffy texture from whipped cream folded into a smooth cream cheese base—not from cooked pudding. Both the crust and the assembled pie set in the refrigerator, so there is no baking. Allow at least 6 hours for the pie to firm up; an overnight chill gives the cleanest slices.
Makes one 9-inch pie, or 8 slices. Prep takes about 25 minutes, plus chilling.
Ingredients for No-Bake Peppermint Pie
- 24 chocolate sandwich cookies, filling included
- 5 tablespoons unsalted butter, melted (70g)
- 8 ounces full-fat cream cheese, softened (225g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon peppermint extract
- 1 cup cold heavy whipping cream (240g)
- A few drops green food coloring
- 2 ounces semisweet chocolate, chopped or chips (55g)
- 1 tablespoon heavy cream, for the drizzle (15g)
Optional garnish: Reserve 1–2 teaspoons of the crushed cookie crumbs before mixing the crust. A prepared chocolate sandwich-cookie crust can replace the cookies and butter; chill it briefly before filling.
How to Make No-Bake Peppermint Pie
- Make the crust: Crush the cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Set aside crumbs for garnish, if using. Mix the remaining crumbs thoroughly with the melted butter; they should be evenly damp and packable, not greasy. Press firmly across the bottom and up the sides of a 9-inch pie plate. Refrigerate for 20–30 minutes, until firm.
- Mix the peppermint base: Beat the softened cream cheese and powdered sugar until smooth, with no visible lumps. Mix in the measured peppermint extract, then taste before adding any more; its strength varies by brand. Add the food coloring a drop at a time until the base is pale mint green.
- Whip the cream: In a separate clean, dry bowl, beat the cold heavy cream to semi-stiff peaks. The peaks should hold their shape while their tips bend slightly. Stop before the cream turns grainy.
- Fold and fill: Gently fold the whipped cream into the cream cheese base in two additions, stopping when no large white streaks remain. Spoon the filling into the chilled crust and smooth the top. Beating the mixture at this stage can deflate the cream and make the filling dense.
- Chill until set: Keep the pie level and refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight. Chill uncovered until the top is firm, then cover loosely without touching the filling. Before decorating, check that the center feels set rather than soft or wobbly.
- Drizzle and serve: Gently warm the chocolate with 1 tablespoon cream in short microwave bursts or over indirect heat, stirring until smooth. Let it cool until fluid but not hot. Drizzle thin lines across the cold pie and over the edge of the filling. Add the reserved crumbs, if using. Cut wedges with a warm knife, wiping it between slices.
Chilling and Clean Slices
Six hours is the earliest point to check the pie, not a guaranteed setting time. If a test wedge slumps or the center still feels soft, refrigerate it longer. Fine, firmly packed crumbs help the chilled crust stay attached to each slice, while adding the chocolate only after the filling is firm keeps the drizzle from sinking or smearing.
Serving and Storage
Serve cold so the pale filling holds its shape above the dark crust. For another holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.
Cover and refrigerate leftovers, and avoid leaving the pie at room temperature for extended periods. You can make it a day ahead and add the drizzle shortly before serving. Freezing is possible, but the whipped filling’s texture may change after thawing; thaw the pie gradually in the refrigerator.
Nutrition
Approximate nutrition per slice, based on 8 slices: 500 calories, 5g protein, 39g fat, and 36g carbohydrates. Approximate nutrition per 100g: 420 calories, 4g protein, 33g fat, and 31g carbohydrates. Values vary with the cookies, chocolate, and dairy products used.
No-Bake Peppermint Pie
Equipment
- Food processor or rolling pin
- 9-inch pie plate
- Electric mixer
- Mixing bowls
- Spatula
- Microwave-safe bowl
Ingredients
For the crust
- 24 chocolate sandwich cookies, filling included
- 5 tablespoons unsalted butter, melted (70g)
For the filling
- 8 ounces full-fat cream cheese, softened (225g)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon peppermint extract
- 1 cup cold heavy whipping cream (240g)
- A few drops green food coloring
For the drizzle and garnish
- 2 ounces semisweet chocolate, chopped or chips (55g)
- 1 tablespoon heavy cream (15g)
- 1–2 teaspoons crushed cookie crumbs, optional
Instructions
- Crush the cookies into fine crumbs. Reserve 1–2 teaspoons for garnish, if desired.
- Mix the remaining crumbs with the melted butter until evenly damp. Press firmly across the bottom and up the sides of a 9-inch pie plate.
- Refrigerate the crust for 20–30 minutes, until firm.
- Beat the softened cream cheese and powdered sugar until smooth. Mix in the peppermint extract, then add green food coloring a drop at a time until pale green.
- In a separate clean, dry bowl, beat the cold heavy cream to semi-stiff peaks, with tips that bend slightly.
- Fold the whipped cream into the cream cheese mixture in two additions, stopping when no large white streaks remain.
- Spoon the filling into the chilled crust and smooth the top.
- Refrigerate the pie at 40°F (5°C) or below for at least 6 hours, preferably overnight. Chill uncovered until the top is firm, then cover loosely without touching the filling.
- Warm the chocolate with 1 tablespoon cream in short microwave bursts or over indirect heat, stirring until smooth. Let it cool until fluid but not hot.
- Drizzle the chocolate over the firm, cold pie and add reserved crumbs, if using. Cut with a warm knife, wiping it between slices.
Tips
- Crush the cookies finely and pack the crumbs firmly so the crust holds together when sliced.
- Taste the filling after adding the measured peppermint extract before adding more; its strength varies by brand.
- Stop whipping the cream when it reaches semi-stiff peaks to avoid a grainy texture.
- Fold the whipped cream gently into the filling to keep it fluffy.
- If the center is still soft or a test slice slumps, refrigerate the pie longer.
Variations
- Prepared cookie crust: Use a prepared chocolate sandwich-cookie crust instead of making the crust with cookies and butter; chill it briefly before filling.