I love how simple yet elegant this pie is—it doesn’t require complicated techniques, but the result feels like something truly special. The creamy white chocolate filling is smooth and rich, and the peppermint adds just the right touch of cool, fresh flavor. Plus, it’s a no-bake filling, so once the crust is done, the hard part is over. It’s perfect for making ahead and serving chilled during busy holiday gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups crushed graham crackers ⅓ cup sugar ½ cup butter, melted 8 oz cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 8 oz white chocolate, melted 1 tsp peppermint extract ½ cup crushed peppermint candies
Directions
Prepare the Crust I preheat the oven to 350°F (175°C). Then I mix together the crushed graham crackers, sugar, and melted butter until evenly combined. I press the mixture firmly into a pie dish to form the crust, making sure it goes up the sides. I bake it for 8–10 minutes until lightly golden, then let it cool completely.
Make the Filling In a large bowl, I beat the softened cream cheese with the powdered sugar until smooth and creamy. I stir in the melted white chocolate and peppermint extract, mixing until well combined.
Whip the Cream In a separate bowl, I whip the cold heavy cream to stiff peaks using an electric mixer. Then I gently fold the whipped cream into the white chocolate mixture to keep it light and airy.
Assemble the Pie I pour the filling into the cooled crust and smooth the top with a spatula. Then I chill the pie in the refrigerator for at least 4 hours, or overnight if I have time.
Garnish Before Serving Just before serving, I sprinkle crushed peppermint candies over the top for a beautiful, festive finish.
Servings and timing
This recipe makes 8 slices. Prep Time: 20 minutes Cook Time: 10 minutes Chill Time: 4 hours Total Time: 4 hours 30 minutes Calories per slice: Approx. 420 kcal
Variations
Sometimes I switch the crust and use chocolate cookie crumbs instead of graham crackers for a deeper flavor. If I want a more intense peppermint flavor, I add a drop more extract, but I always taste as I go—it’s strong. I’ve also topped it with a whipped cream border or white chocolate curls for an extra fancy touch. And if I want to make it more kid-friendly, I reduce the peppermint a little and use less of the crushed candies on top.
Storage/reheating
I keep the pie covered in the refrigerator for up to 3–4 days. Since it’s a cream-based pie, it must stay chilled. It doesn’t freeze well because the texture of the whipped filling can change, so I prefer making it fresh or a day ahead.
FAQs
Can I use store-bought crust?
Yes, I’ve used a pre-made graham cracker crust when I’m short on time. Just make sure it’s deep enough to hold the full amount of filling.
Can I use peppermint candy canes instead of candies?
Absolutely. I crush candy canes in a zip-top bag using a rolling pin. They work just as well and add a fun seasonal flair.
How do I melt the white chocolate without burning it?
I usually melt it in the microwave in 20-second intervals, stirring in between. Or I use a double boiler on the stove for more control.
Can I make this pie ahead of time?
Yes, I love making it the night before. It gives the filling plenty of time to firm up, and the flavors meld together even better after a long chill.
Can I make this recipe without cream cheese?
Not for this version—the cream cheese gives the filling its structure and tangy balance. If I want a no-cream cheese version, I’d look for a whipped white chocolate mousse-style pie instead.
Conclusion
This White Chocolate Peppermint Cream Pie is a show-stopping winter dessert that’s as easy to make as it is to devour. With its creamy texture, cool peppermint bite, and festive crunch, it’s perfect for bringing a little magic to any holiday table. I love having this recipe in my seasonal dessert lineup—because who can resist a slice of peppermint perfection?
