Quick Christmas Peppermint Pie
A no-bake festive treat that combines creamy textures with delightful peppermint crunch, perfect for holiday gatherings.
Ingredients
For the pie filling
- 1 pre-made graham cracker crust A time saver! This buttery crust provides the perfect crunch without the hassle of making one from scratch.
- 1 cup heavy cream Use cold cream for best results!
- 8 oz cream cheese, softened Make sure it’s softened to avoid lumps!
- 1 cup powdered sugar The powdered form dissolves easily, lending a lovely texture.
- 1 tsp vanilla extract A splash of vanilla adds warmth and depth to the overall flavor.
- 1/2 cup crushed peppermint candies These little beauties bring the holiday cheer and a delightful crunch!
- 1/2 cup whipped topping You can use store-bought or whip your own for added freshness.
- Chocolate shavings (for garnish, optional) A sprinkle on top adds a touch of indulgence.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese until it’s velvety smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Stir in the crushed peppermint candies.
- Pour the mixture into the graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Before serving, top with whipped topping and chocolate shavings, if desired.
Notes
Use cold bowls for fluffier whipped cream. Taste as you go for desired sweetness. This pie can be made up to two days in advance and stored in an airtight container in the fridge.