Quick Christmas Peppermint Pie

ByMadison Rae
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Why make this recipe

Christmas is a time for family, friends, and delicious treats. Quick Christmas Peppermint Pie is an easy dessert that captures the festive spirit. It’s creamy, refreshing, and gives you that perfect peppermint flavor. Plus, it looks beautiful on the holiday table and is sure to impress your guests. This pie is not only simple to make but also a delightful way to celebrate the season.

How to make Quick Christmas Peppermint Pie

Ingredients:

  • 1 pre-made graham cracker crust
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies
  • Whipped cream for topping
  • Chocolate shavings for garnish

Directions:

  1. In a large bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, blend the cream cheese and powdered sugar until smooth.
  3. Add the peppermint extract and crushed peppermint candies to the cream cheese mixture and mix well.
  4. Gently fold in the whipped cream until fully combined.
  5. Pour the mixture into the graham cracker crust, smoothing the top.
  6. Refrigerate for at least 4 hours or until set.
  7. Top with whipped cream and chocolate shavings before serving.

How to serve Quick Christmas Peppermint Pie

Serve the Quick Christmas Peppermint Pie chilled. Slice it into pieces and put it on plates. You can add extra whipped cream and chocolate shavings on top for a festive touch. This pie is great for holiday parties and can also be enjoyed as a delightful end to any holiday meal.

How to store Quick Christmas Peppermint Pie

To store the peppermint pie, cover it with plastic wrap or a lid and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. If you have leftovers, this pie makes a tasty treat for days after the holiday celebrations.

Tips to make Quick Christmas Peppermint Pie

  • Make sure the cream cheese is softened to room temperature for easy blending.
  • Use high-quality peppermint extract for the best flavor.
  • For a more festive look, sprinkle additional crushed peppermint candies on top before serving.
  • You can make this pie a day ahead, giving it more time to set in the fridge.

Variations

You can try different flavors by changing the extract. For instance, using chocolate or vanilla extract can give a different twist to the pie. You could also add chocolate chips to the filling for an extra chocolatey taste.

FAQs

1. Can I use a different crust?
Yes, you can use other types of pre-made pie crusts, like Oreo or chocolate cookie crusts, for a different flavor.

2. How long does the pie need to set?
The pie should set in the refrigerator for at least 4 hours, but overnight is even better.

3. Can I freeze the pie?
Yes, you can freeze it. Make sure to wrap it well before freezing. Just thaw it in the fridge before serving for the best texture.

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Quick Christmas Peppermint Pie

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A creamy and refreshing peppermint pie that captures the festive spirit, perfect for holiday gatherings.

Ingredients

Scale
  • 1 pre-made graham cracker crust
  • 1 cup heavy cream
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies
  • Whipped cream for topping
  • Chocolate shavings for garnish

Instructions

  1. In a large bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, blend the cream cheese and powdered sugar until smooth.
  3. Add the peppermint extract and crushed peppermint candies to the cream cheese mixture and mix well.
  4. Gently fold in the whipped cream until fully combined.
  5. Pour the mixture into the graham cracker crust, smoothing the top.
  6. Refrigerate for at least 240 minutes or until set.
  7. Top with whipped cream and chocolate shavings before serving.

Notes

Make sure the cream cheese is softened for easy blending. You can also sprinkle additional crushed peppermint candies on top before serving.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: peppermint pie, Christmas dessert, holiday recipes, easy pie, festive treat

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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