White Chocolate Peppermint Pie: A Cool, Creamy Holiday Favorite

White chocolate peppermint pie was born out of a cozy memory that still makes me smile. My love for baking started in my grandmother’s kitchen, where a warm oven and good company were all we needed. She always had something sweet cooling on the counter during the holidays, often a silky chocolate pie or mint fudge that filled the house with a comforting aroma.

Inspired by those moments, I created this white chocolate peppermint pie as a winter twist on a classic no-bake dessert. It’s become one of the most beloved holiday recipes on Fresh Leaf Rezepte. Creamy, peppermint-kissed filling meets a buttery graham cracker crust, and the crushed candy cane topping gives it a nostalgic crunch.

Perfect for Christmas, New Year’s, or even winter dinner parties, this dessert hits that wonderful balance between elegant and easy. With no baking needed, it’s a beginner-friendly recipe that still feels festive and impressive.

For more ideas to pair with this pie, check out our Pumpkin S’mores Cookies Recipe or whip up a batch of Gooey Lava Cookies for a chocolate lover’s dream.

White Chocolate Peppermint Pie

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• Author: Matteo
• Total Time: 4 hours 20 minutes
• Yield: 8 servings

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Description

A festive no-bake holiday pie made with creamy white chocolate, a cool peppermint filling, and topped with crushed candy canes for that nostalgic crunch.

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Ingredients

• For the crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• For the filling:
• 1 ¼ cups white chocolate chips or chopped white chocolate
• ½ teaspoon peppermint extract
• 1 cup heavy cream
• 1 block (8 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (like homemade whipped cream or halal-friendly Cool Whip)
• For garnish:
• Extra whipped topping
• Crushed peppermint candies or candy canes

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Instructions

1. In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press evenly into a 9-inch pie dish. Chill for 10 minutes, or bake at 350°F for 8 minutes if you want a firmer crust. Let cool.
2. Melt white chocolate in the microwave in 15–20 second bursts or using a double boiler. Stir until smooth, then cool slightly and mix in peppermint extract.
3. In a clean bowl, whip heavy cream until soft peaks form. Set aside.
4. Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Slowly beat in the cooled white chocolate mixture. Gently fold in the whipped cream and whipped topping using a spatula.
5. Spoon the mixture into the prepared crust and smooth the top. Cover with plastic wrap and chill for at least 4 hours or overnight.
6. Top with whipped topping and a generous sprinkle of crushed peppermint candies before serving.

Notes

Use quality white chocolate for best texture. Chill overnight for clean slices. Avoid overwhipping the cream to maintain smooth filling.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Ingredients for White Chocolate Peppermint Pie

You’ll need just a few simple ingredients to make this refreshing dessert. Most of them are pantry staples or easy finds during the holiday season.

For the crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 1 ¼ cups white chocolate chips or chopped white chocolate
• ½ teaspoon peppermint extract
• 1 cup heavy cream
• 1 block (8 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (like homemade whipped cream or halal-friendly Cool Whip)

For garnish:

• Extra whipped topping
• Crushed peppermint candies or candy canes

You can also try a variation of this crust using Banana Chocolate Chip Pumpkin Bread crumbs for a festive twist!

Step-by-Step Instructions

Step 1: Prepare the crust
In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press it evenly into a 9-inch pie dish. Chill for at least 10 minutes, or bake at 350°F for 8 minutes if you want a firmer base. Let cool.

Step 2: Melt the white chocolate
Melt white chocolate in the microwave in short bursts (15–20 seconds) or use a double boiler. Stir until smooth, then cool slightly and mix in peppermint extract.

Step 3: Whip the cream
In a clean bowl, whip the heavy cream until soft peaks form. Set aside.

Step 4: Make the filling
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Slowly beat in the cooled white chocolate mixture. Gently fold in the whipped cream and whipped topping using a spatula.

Step 5: Fill the pie
Spoon the mixture into the prepared crust and smooth the top. Cover with plastic wrap and chill for at least 4 hours, or overnight.

Step 6: Decorate and serve
Top your white chocolate peppermint pie with whipped topping and a generous sprinkle of crushed peppermint candies right before serving.

Looking for something equally festive? Try our Cranberry Cream Cheese Crescent Ring or serve this pie after Strawberry Shortcake Cheesecake Roll Trifle Jars for an epic dessert spread.

Tips for Success

• Use high-quality white chocolate. Cheap versions can be overly sweet or grainy.
• Don’t overwhip your cream. Stop at soft peaks to maintain a smooth texture.
• Chill the crust. It helps firm up the base before filling.
• Let the pie rest overnight. It enhances flavor and allows clean slicing.

For more winter favorites, check out our Easy Chocolate Desserts to complete your sweet holiday menu.

Variations to Try

White chocolate peppermint pie is adaptable and suits different tastes and dietary needs.

• Gluten-Free Crust: Use gluten-free graham crackers or almond flour.
• Chocolate Cookie Crust: Swap out graham crackers for chocolate cookies.
• Mini Versions: Make individual pies using muffin tins.
• Extra Crunch: Add chocolate shavings or chopped nuts on top.
• Streusel Topping: Mix oats, brown sugar, and a touch of butter with peppermint candy, then toast and sprinkle over the pie.

This pie also goes well with our Pumpkin Hummus with Pita Chips if you’re looking to balance sweet and savory during gatherings.

Storage Recommendations

White chocolate peppermint pie keeps beautifully and is perfect for making ahead of time.

• Refrigerator: Store covered for up to 4–5 days.
• Freezer: Freeze (without topping) for up to 1 month. Thaw overnight in the fridge.
• Pro Tip: Add fresh crushed peppermint and whipped topping only right before serving to keep textures crisp.

Conclusion

There’s something special about white chocolate peppermint pie, it’s cool, creamy, and full of holiday joy. Whether you’re making it for a gathering or just treating yourself, this pie is simple to make and unforgettable to eat. It’s a festive staple you’ll want to revisit every winter.

Looking for more low-effort desserts that still impress? Try our Cookies with Low Sugar or finish off a meal with Strawberry Danish.