This No Bake Peppermint Cream Pie is a light dessert that’s perfect after a heavy Christmas dinner. What I most look forward to, during the Christmas Holidays, is peppermint. Peppermint and Chocolate are a perfect pairing, and this pie has both of those components. The pie has just the right amount of sweet. It makes a very pretty presentation, too.
Well, my wonderful regular readers and friends–savory recipes might be on hold for just a while longer. It’s Christmas time, and that means that I’m baking treats and candies as gifts, and planning our family Christmas dinner. On Christmas Eve, I always have to make a dessert that looks pretty, and tastes good, too (like this red velvet cake with white chocolate frosting)!
For last year’s Christmas Eve family gathering, I opted to make Prime Rib instead of our traditional German Menu. The prime rib was a total success, along with all the side dishes. So, it was a good thing that I opted to make this Peppermint Cream Pie, for dessert. I thought the pie looked pretty, and it was light and refreshing. So did my family and dinner guests.
Peppermint and chocolate is one of my favorite dessert combinations. This pie starts with a very simple chocolate crust, and is filled with real whipped cream that has been flavored with melted peppermints, and a dab of peppermint extract. Unflavored gelatin binds the light filling together.
The most work involved, really, was unwrapping all of the peppermint candy canes. A food processor makes for light work of crushing them. Otherwise, take out your aggression by putting the candies in a zip-loc bag, and smashing the candies with a rolling pin.
For the crust, use Nabisco Famous Chocolate Wafers, combined with some sugar and crushed to a fine crumb. Of course, you need to add melted butter– and press it all into a prepared pie pan. Bake the crust for 7-8 minutes and allow to cool.
and then melted the crushed peppermint candies (reserving some as a garnish) along with some heavy whipping cream, then allowed it to cook to room temperature.
Once cooled, add the peppermint mixture and gently fold it into the whipped cream.
Spread the filling into the prepared pie crust, and refrigerate for at last two hours.
Garnish the chilled pie by piping on more whipped cream, sweetened with a little confectioner’s sugar ( to stabilize it) and added some sprinkles for color.
Getting a “finish” shot of the pie wasn’t easy to do. Imagine this: it’s winter dark outside. There’s lots of animated talking going on, and I just can’t set up photography lights. In all the excitement, I forgot to fix my white balance on my camera…and well, suffice it to say that my photography went to pot between slicing prime rib, serving dinner and everyone pitching in to clear dishes.
So, this is as good as it gets– picture-wise!
Almost No Bake Peppermint Cream Pie
Ingredients
For the crust:
- 1 9-oz package chocolate wafer cookies
- 1/8 cup granulated sugar
- ½ cup butter melted
For the filling:
- 1 envelope plain gelatin
- 1/4 cup cold water
- 1/2 teaspoon peppermint extract
- 2 cups heavy whipping cream divided
- 1 cup crushed soft peppermint candy* plus extra for garnish
Garnish:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar sifted
- 1/2 teaspoon vanilla or peppermint extract
- Crushed peppermint
Instructions
- Crush the peppermint
- Preheat oven to 350 degrees.
For the crust:
- Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb.
- Add the melted butter and pulse until mixed.
- Spray a 9-inch pie plate with Pam.
- Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 7-8 minutes. Remove from the oven and cool to room temperature.
For the filling:
- In a small bowl sprinkle gelatin over the cold water and set aside to soften.
- Measure 1/2 cup whipping cream in a small saucepan.
- Add 1 heaping cup of the crushed peppermint candy. Cook over low heat until all the candy is melted.
- Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature.
- Don’t allow the mixture to cool too long and become set.
- Beat 1 1/2 cups of heavy whipping cream until stiff peaks form.
- Gently fold the peppermint mixture into the whipped cream until almost blended.
- Spread the filling into the pie crust and refrigerate until set – about 2 hours.
- Garnish with additional sweetened whipped cream and crushed peppermints as desired*. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet.
Notes
This is a perfect dessert for a holiday meal…very festive and not as heavy as some of the traditional desserts. I think I'll make it in little squatty Mason jars and take a few to friends. Can't wait to try it. Merry Christmas.
Looks like the ideal Christmas dessert Debbie.
Ooo now this does sound lovely as a holiday dessert. I'm sure the whole family will love it!