No-Bake Peppermint Pie Recipe: The Best No-Bake Holiday Dessert
The Holiday Dessert that Tastes like It Sings Carols in Perfect Harmony.
It’s peppermint season, and we’re not holding back. This Peppermint Pie recipe tastes like a chocolate-dipped candy cane took a holiday vacation in a cloud. Light, creamy, refreshing, and unapologetically festive, it’s the dessert that practically hands out scarves and sings carols. If you’ve ever wished hot cocoa season could be served in pie form—your wish just came true. Pair it with a Candy Cane Cooler for the ultimate holiday vibe.
Why You’ll Love This Peppermint Pie
- No Bake: Perfect when your oven is already full of cookies.
- Light & Creamy: Think peppermint mousse meets chocolate silk.
- Holiday Showstopper: Everyone remembers “the pink peppermint pie.”
- Make-Ahead Friendly: Chill overnight and free up time.
- Minimal Ingredients: Just pantry staples and soft peppermints.
No-Bake Peppermint Pie Ingredients
- 1 envelope unflavored powdered gelatin
- 2 1/4 cups ice water
- 2 cups heavy cream
- 8 oz soft peppermints
- 1 (9-inch) chocolate pie crust
- Crushed peppermint candy canes (for topping)
How to Make No-Bake Peppermint Pie (Step-by-Step)
Step 1: Bloom the Gelatin
Stir the gelatin into the ice water and let it sit to soften.
Step 2: Melt the Peppermints
In a saucepan, heat 1/2 cup heavy cream with the soft peppermints over low heat, stirring until melted and smooth.
Step 3: Combine Mixtures
Stir the softened gelatin into the peppermint mixture, then transfer to a mixing bowl to cool to room temperature.
Step 4: Whip the Cream
Whip the remaining 1 1/2 cups of heavy cream until stiff peaks form.
Step 5: Fold and Fill
Gently fold the whipped cream into the cooled peppermint mixture to create a mousse-like filling. Spoon into the chocolate pie crust.
Step 6: Finish & Chill
Top with crushed peppermint candy canes. Refrigerate for at least 2 hours, or until set.
Expert Tips for the Best Peppermint Pie
- Cool Before Folding: Warm mixture will deflate the whipped cream.
- Crush Candy Evenly: A rolling pin or food processor works well.
- Best Overnight: The texture and flavor deepen beautifully.
Variations & Creative Twists
- White Chocolate Variation: Add melted white chocolate to the peppermint base.
- Oreo Crust: Swap in a homemade Oreo crust for richer chocolate flavor.
- Extra Mint Kick: Add a drop of peppermint extract.
- Fudge Swirl: Swirl chocolate fudge before chilling.
- Boozy Twist: Add a splash of Mint Vodka for adults.
Serving Suggestions
- Serve cold, straight from the fridge.
- Pair with Ultimate Hot Cocoa Mix.
- Drizzle with chocolate syrup for extra decadence.
- Serve alongside Holiday Cookie Tray.
- Round out a no-bake dessert spread with Easy No-Bake Key Lime Pie, Peppermint Oreo Cookie Balls, or Dark Chocolate Cherry Fudge.
Final Thoughts on Peppermint Pie
This no-bake Peppermint Pie brings festive flavor, silky texture, and a chocolatey finish to every holiday table. Make it ahead, keep it chilled, and watch the pie plates come back empty.
Originally published in 2014, updated November 2015 with new photos, step-by-step tips, and improvements.
Easy No-Bake Peppermint Pie
his Easy No-Bake Peppermint Pie is a light, creamy, mousse-style holiday dessert made with soft peppermints, whipped cream, and a chocolate pie crust. It’s festive, make-ahead friendly, and the perfect holiday dessert when you want something simple, refreshing, and crowd-pleasing.
Ingredients
- 1 envelope unflavored powdered gelatin
- 2-1/4 cups ice water
- 2 cups heavy cream
- 8 oz Soft Peppermints
- 9 inch chocolate pie crust
- Crushed Peppermint Candy Canes
Instructions
- Stir the gelatin into the ice water and set aside.
- In a saucepan, combine 1/2 cup heavy cream and the soft peppermints over low heat, often stirring, until all peppermints have melted.
- Stir the gelatin mixture into the peppermint mixture and combine.
- Transfer to a bowl and let cool.
- Whip the remaining 1-1/2 cups cream until still.
- Fold the whipped cream into the cooled peppermint mixture and pour it into the chocolate pie crust.
- Top with crushed peppermint candy canes.
- Refrigerate at least 2 hours before serving.
Notes
Expert Tips
- Chill your mixing bowls before whipping the cream for best volume.
- Make ahead: This pie can be prepared 24 hours in advance and stored covered in the refrigerator.
- For a stronger peppermint flavor, add 1–2 drops of pure peppermint extract to the melted peppermint mixture.
Variations
- Chocolate Swirl: Fold in 1/2 cup cooled melted chocolate just before filling the crust.
- Oreo Crust: Swap the chocolate crust for a homemade Oreo version for extra texture.
- Whipped Cream Topping: Add piped whipped cream around the edges for presentation.
Appears on page 29, Blue Ribbon Baking from a Redneck Kitchen. It is excerpted from Blue Ribbon Baking from a Redneck Kitchen by Francine Bryson © 2014 Potter Press. It may not be reprinted without the publisher's permission.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 25gSaturated Fat: 16gUnsaturated Fat: 9gCholesterol: 72mgSodium: 30mgCarbohydrates: 24gFiber: 7gSugar: 6gProtein: 6g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.