Irresistibly Creamy Peppermint Pie: A Holiday Dessert with Gluten-Free and Dairy-Free Options

Imagine a dessert that’s not only a showstopper but also incredibly refreshing, cool, and deliciously minty. This peppermint pie recipe is destined to become your absolute favorite for all your holiday gatherings. The vibrant, cool mint flavor, perfectly complemented by a rich chocolate cookie crust, creates an experience that simply couldn’t be more delightful! I’ve meticulously crafted this recipe to include options for both traditional ingredients and for those with gluten and dairy allergies, just like my family. This ensures that everyone can enjoy a slice, no matter their dietary needs. Get ready for a truly magical holiday season – and don’t forget to have an extra slice (or two!) for me!

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Why This Peppermint Pie is My Go-To Holiday Dessert

Growing up, holiday seasons were synonymous with my mom’s famous peppermint pie. It was a dreamy confection, typically made with Cool Whip and marshmallow fluff, creating a light, airy center that was truly irresistible. However, with wheat, dairy, and egg allergies in my own household now, I was determined to recreate that beloved soft, cloud-like filling without those specific ingredients. While my adapted version might involve a few extra steps, the resulting homemade taste and texture are absolutely worth the effort, delivering a depth of flavor and satisfaction that a store-bought version simply can’t match.

The texture of this pie is what truly sets it apart. The soft-set filling is so incredibly light and airy, it genuinely feels like eating a cloud. When topped with a generous sprinkle of crushed candy canes or hard peppermint candies, it introduces a delightful textural contrast and an invigorating crunch that elevates every bite. This combination of smooth and crunchy, cool and sweet, makes it an unforgettable dessert.

During the festive Christmas season, many recipes tend to lean towards the intensely sweet side. This peppermint pie, with its crisp, refreshing mint taste and light filling, offers a wonderful contrast. It almost acts as a palate cleanser, a refreshing break from heavier, richer desserts. Of course, this refreshing quality is a double-edged sword – it makes you want multiple slices! Its vibrant flavor profile ensures it stands out on any dessert table.

Beyond its incredible taste and texture, this pie is a feast for the eyes. Its beautiful, subtle pink hue (or a deeper red if you choose to add food coloring) and the festive decoration with everyone’s favorite holiday candy – peppermint – transform it into a true winter wonderland wrapped up in a pie plate. It’s elegant, cheerful, and perfectly captures the spirit of the season. You’ll find yourself wanting to whip up this magnificent dessert over and over again throughout the holidays!

Choosing the Perfect Pie Pan for Your Peppermint Delight

For presenting this stunning peppermint pie, the choice of pie pan can make a difference, especially if you’re aiming for that picture-perfect presentation. I personally opted for a 9-inch springform pan for the photos, primarily because it allows me to easily remove the sides, showcasing the beautiful layers and clean edges of the pie without any obstruction. Springform pans are fantastic for no-bake desserts like this because they tend to be deeper, accommodating a generous amount of filling, and they make serving incredibly simple.

However, if you’re just making this delicious treat for your family or friends and don’t need professional-looking photos, a regular 9-inch pie plate will work perfectly. When selecting your pie dish, a deeper pan is always a good idea. This recipe yields a substantial amount of filling, and a deeper dish ensures all that creamy goodness fits comfortably. Trust me, you don’t want any extra filling left over that you “have” to eat with a spoon (wink, wink – though that’s not really a problem, is it?). The material of the pie plate – whether it’s glass or metal – won’t impact the outcome for this particular recipe, as the chocolate cookie crust is a no-bake component and won’t be exposed to heat.

Crafting the Irresistible Chocolate Cookie Crust: Classic or Allergy-Friendly

The foundation of this incredible peppermint pie is its rich, crunchy chocolate cookie crust. For those without food allergies, classic Oreo cookies are the perfect choice. Their distinct chocolate flavor and ideal crumbly texture create a universally loved base that pairs exquisitely with the refreshing mint filling. They’re readily available and incredibly easy to work with.

However, for families like mine who navigate food allergies, specifically gluten, rest assured that there are fantastic gluten-free alternatives that taste remarkably similar to the original. I consistently use gluten-free Oreos, and honestly, most people can’t even tell the difference! The texture and flavor are incredibly close, ensuring no compromise on taste or quality. If gluten-free Oreos aren’t available in your area, don’t fret! There are other excellent gluten-free chocolate creme cookies on the market. Brands like Glutino and K-Toos are great choices, and even these Enjoy Life cookies would likely perform beautifully, offering a safe and delicious option for everyone at your table. Simply crush your chosen cookies, mix with melted butter (or a dairy-free alternative), and press into your pie pan for a sturdy, flavorful base.

Essential Tools for Your Peppermint Pie Journey

While this holiday dessert is relatively straightforward, having the right tools can make the process even smoother and more enjoyable. Here’s a list of handy kitchen essentials that will aid in creating this perfect peppermint pie:

Food Processor: This is my go-to for quickly and efficiently crushing the cookies for the crust. It transforms them into fine, uniform crumbs in a matter of seconds, ensuring a consistent texture for your pie base.
Hand Mixer with Electric Beaters (with whisk attachment) or Stand Mixer (with whisk attachment): Achieving perfectly whipped cream is crucial for the cloud-like filling and the fluffy topping. An electric mixer, whether hand-held or a stand mixer, makes this task effortless, delivering light and airy results.
Rubber Spatula: Essential for gently folding ingredients, scraping down bowls, and ensuring every bit of deliciousness is incorporated without deflating your whipped cream.
Small Saucepan: You’ll need this to gently melt the soft peppermint candies into a portion of the cream, creating that distinct minty base for the filling. Low to medium-low heat is key here.
Whisk: A small hand whisk is useful for combining smaller ingredients, ensuring everything is well-blended, especially when softening the gelatin.
Large Bowl: Ideal for whipping the cream to stiff peaks without spills, allowing plenty of room for aeration.
Small Mixing Bowl: Useful for combining the butter and cookie crumbs, or for softening the gelatin.
Measuring Cups and Measuring Spoons: Accuracy is important in baking (even no-bake!), so precise measurements of ingredients ensure the perfect balance of flavor and consistency.
Rolling Pin: If you don’t have a food processor, a rolling pin is a fantastic alternative for crushing cookies. Place them in a sturdy Ziploc baggie and roll over them until finely crushed. This method also works wonderfully for smashing hard peppermint candies for the garnish, allowing you to control the size of the pieces – I personally prefer a slightly coarser crush for garnish, which a rolling pin achieves perfectly without making it too fine like a food processor sometimes can.

Deciphering Heavy Whipping Cream: Traditional vs. Dairy-Free Excellence

The rich, creamy texture of this peppermint pie’s filling and topping heavily relies on heavy whipping cream. If you don’t have any food allergies, traditional dairy heavy whipping cream will work beautifully, delivering that classic, luxurious mouthfeel that we all know and love.

However, for those with dairy allergies, like us, finding a suitable plant-based heavy whipping cream that whips up reliably can be a game-changer. I have been absolutely thrilled with the performance of Country Crock Plant Cream. This is by no means a sponsored endorsement, but I genuinely find that it whips up significantly better and holds its structure more consistently than many coconut cream alternatives I’ve tried in the past. It achieves those stiff peaks that are essential for both the filling and the decorative topping. Another excellent dairy-free option that performs well is Silk’s dairy-free heavy whipping cream alternative. Both of these plant-based creams allow you to create a pie that is every bit as decadent and visually appealing as its dairy counterpart, ensuring everyone can enjoy this delightful holiday treat.

The Two Kinds of Peppermint Candy You Absolutely Need

To achieve the perfect balance of flavor and texture in this peppermint pie, it’s crucial to understand that you’ll need two distinct types of peppermint candies. Each plays a specific and vital role in the recipe:

Soft Peppermint Candy for the Filling: For the creamy, minty filling, you absolutely need the soft peppermint candy. These are often referred to as soft puffs, sweet stripes, or melt-away mints. Their key characteristic is their ability to melt smoothly and fully into the warm cream, infusing the entire filling with a gentle, yet pronounced, peppermint flavor. Hard peppermints will not melt as uniformly or completely, leading to a gritty or inconsistent filling.
Hard Peppermint Candies for the Garnish: For the beautiful and texturally exciting garnish, you’ll want the traditional flat, hard peppermint candies, commonly known as starlight mints. When crushed, these hard candies provide that satisfying crunch and a concentrated burst of mint flavor on top of the smooth pie. They hold their shape longer and offer a delightful contrast to the soft filling.

Ensuring you have both varieties on hand is key to the success of this recipe, creating a multi-faceted peppermint experience that delights both the palate and the eye.

Butter Recommendations for Your Candy Cane Pie

The butter in the chocolate cookie crust serves as a critical binding agent and flavor enhancer, bringing together the crushed cookies to form a sturdy and delicious base. Your choice of butter will depend on your dietary needs:

For Regular Eaters: If you don’t have dairy restrictions, regular salted butter is an excellent choice. The touch of salt helps to balance the sweetness of the cookies and the minty filling, enhancing the overall flavor profile. Unsalted butter can also be used, but you might consider adding a tiny pinch of salt to the crust mixture to achieve that perfect balance.
For Dairy-Free Individuals: For those who are dairy-free, rest assured that there are fantastic plant-based butter alternatives available. I personally rely on Earth Balance butter sticks, which perform exceptionally well in baking and no-bake recipes alike. Most other vegan butter brands should also work just as effectively, melting and binding the cookie crumbs beautifully. Always opt for a stick form of vegan butter if possible, as it typically has a more consistent fat content and behaves more like traditional butter than tub varieties.

Regardless of whether you choose dairy or dairy-free, ensuring the butter is melted before combining it with the cookie crumbs is essential for a well-formed and perfectly set crust.

The Question of Red Food Dye: A Matter of Personal Preference

One common question about peppermint pie is whether red food dye is a mandatory ingredient. The simple answer is no, it’s entirely optional! I understand that many people prefer to avoid food dyes, and in this recipe, you have complete control over the color intensity. As you might notice from my photos, the filling naturally takes on a beautiful, delicate light pink shade, which it primarily acquires from the melted soft peppermints themselves. These candies often have a subtle red or pink hue that subtly colors the cream as they dissolve.

If you desire a more vibrant, eye-catching red or a deeper pink to truly make your pie “pop” and enhance its festive visual appeal, feel free to add a few drops of red food coloring to the filling. This modification is purely aesthetic and will not alter the delicious minty taste or the creamy texture of your pie in any way. So, whether you prefer a naturally soft pink or a bolder, holiday-ready red, the choice is yours to make this dessert perfectly suited to your taste and preference.

Unlocking the Ultimate Minty Flavor in Your Peppermint Pie

What gives this peppermint pie its distinctively fresh and exhilarating minty flavor without tasting like toothpaste? It’s a carefully orchestrated trifecta of peppermint sources, each contributing to a perfectly balanced and utterly delicious mint experience:

Melted Soft Peppermint Candies: The first secret lies in melting soft peppermint candies directly into a portion of the whipping cream. As these candies dissolve, they infuse the cream with a natural, sweet, and mellow peppermint essence that forms the backbone of the pie’s flavor. This method provides a depth of flavor that extract alone cannot achieve.
A Touch of Peppermint Extract: To amplify and brighten that foundational flavor, a small amount of high-quality peppermint extract is added. This provides a clean, potent burst of mint that ensures the flavor is truly pronounced and refreshing, cutting through the sweetness of the cream and chocolate crust. It helps to elevate the natural candy mint into something more vibrant.
Crushed Hard Peppermints for Garnish: Finally, the pie is generously garnished with crushed hard peppermints. These serve a dual purpose: they add a fantastic crunchy texture that contrasts beautifully with the smooth filling, and they deliver an additional concentrated burst of pure peppermint flavor with every bite. This final layer of mint ensures that the peppermint experience is robust from start to finish.

While it might sound like a lot of mint, trust me, this combination results in the perfect amount of exhilarating, sweet, and refreshing peppermint flavor. It’s not overpowering or artificial; instead, it’s a harmonious blend that creates an undeniably delicious and truly addictive pie!

Essential Ingredients for Your Delicious Peppermint Dream

Creating this delightful peppermint pie requires a few key components, carefully selected to ensure both incredible flavor and texture, with thoughtful considerations for those with dietary restrictions. Here’s a breakdown of what you’ll need:

CRUNCHY COOKIE CRUST:

Oreos: The classic choice for a rich chocolate crust. Remember, gluten-free options are readily available and work wonderfully for those with sensitivities.
Butter: The binding agent for your crust. Choose regular butter, or opt for a dairy-free alternative if needed, like Earth Balance.

CREAMY PEPPERMINT FILLING:

Gelatin: This is crucial for setting the pie filling, giving it that wonderfully soft yet stable, cloud-like consistency.
Water: Used to soften and dissolve the gelatin before incorporating it into the filling.
Peppermint Extract: A concentrated burst of mint flavor that enhances the overall refreshing taste of the pie.
Heavy Whipping Cream: The base for your creamy filling. Use traditional dairy heavy whipping cream, or select a dairy-free plant cream for an allergy-friendly version.
Soft Peppermints: These are essential for melting into the cream, infusing the filling with a smooth, sweet mint flavor. Look for varieties also known as soft puffs or melt-away mints.

FESTIVE GARNISH:

Hard Peppermints: Crushed for sprinkling on top, these (also known as starlight mints) provide a delightful crunch and an extra pop of mint.
Vanilla Extract: Added to the homemade whipped cream topping for a touch of classic sweetness and aroma.
Powdered Sugar: Sweetens the whipped cream topping, giving it a smooth texture.
Heavy Whipping Cream: Again, use traditional or dairy-free plant cream to create a luscious homemade topping.

Is This Pie Vegan If I Use Dairy-Free Substitutions?

It’s a great question, and one I get often, especially since many of my allergy-friendly bakes end up being naturally vegan due to our dairy and egg sensitivities. However, despite using wonderful vegan whipping cream and vegan butter in this peppermint pie recipe, it regrettably does not qualify as truly vegan. The reason lies with the gelatin. Gelatin, by definition, is an animal-derived product (typically from collagen). Therefore, even with all other plant-based substitutions, the presence of gelatin means this pie is not suitable for a vegan diet. For a truly vegan version, you would need to explore alternative plant-based gelling agents, though that would require significant recipe adaptation.

Do I Need to Make Extra Whipped Cream for the Topping?

While the pie itself is absolutely delicious and perfectly enjoyable without any additional adornment, making an extra batch of homemade whipped cream for the topping truly elevates its presentation and adds another layer of delightful sweetness and creaminess. The generous dollops of whipped cream, especially when garnished with crushed peppermints, create that iconic, festive look that makes this pie a true showstopper.

If you’re looking for a shortcut or want to avoid making a second batch of homemade whipped cream (since you’ve already made some for the filling), you certainly have options! A store-bought whipped topping can be a convenient alternative. For traditional eaters, classic brands like Cool Whip are widely available. For those following a dairy-free diet, there are excellent plant-based whipped toppings available, such as CoCo Whip, which can provide a similar fluffy texture and sweet taste without the dairy.

Whether homemade or store-bought, adding a whipped topping enhances the overall experience of this incredible peppermint pie!

Can Candy Canes Be Swapped In for Peppermints?

Absolutely! If you’re like me and often find yourself with an abundance of extra candy canes lingering after the holidays, this recipe offers a fantastic way to utilize them. You can certainly use regular-sized or mini candy canes as part of the decorative garnish for your peppermint pie. When crushed, whether they are hard, round peppermint candies or candy canes, they will taste and look very similar when sprinkled on top, providing that essential crunch and burst of mint flavor.

However, it is crucial to understand that **you MUST use the soft peppermint candies for the pie filling.** Hard candies, including candy canes, do not melt as smoothly or completely into the cream, which is essential for achieving the pie’s signature cloud-like, uniform texture. Attempting to substitute hard peppermints or candy canes in the filling will likely result in a gritty texture and an uneven distribution of flavor. So, save those candy canes for crushing and decorating, but stick to the soft peppermints for the creamy heart of the pie!

Storing Your Delightful Candy Cane Pie

Proper storage is key to keeping your homemade peppermint pie fresh and delicious for as long as possible. Once prepared, ensure the pie is thoroughly covered – either with plastic wrap, foil, or a pie dome – and refrigerated. It will keep beautifully in the fridge for 2-3 days, making it an excellent make-ahead dessert for holiday entertaining.

A crucial tip regarding the garnish: any crushed hard candy (peppermints or candy canes) sprinkled on top will, over time, begin to absorb moisture from the air and the whipped topping. This can cause the candy to “bleed” its color and start to melt, affecting the crispness and visual appeal. Therefore, if you anticipate only serving a few slices at a time, it’s highly recommended to garnish only the individual slices you plan to eat immediately. Store the rest of the pie plain, and add fresh crushed candy to each piece just before serving for the best texture and most vibrant presentation. This ensures every slice looks and tastes its absolute best!

Exploring More Gluten-Free and Dairy-Free Pie Creations

Absolutely! If you’ve fallen in love with this peppermint pie and are looking for more delicious, allergy-friendly dessert options, you’re in luck! My collection of pies is designed to ensure your entire family, regardless of dietary needs, can enjoy delectable treats, whether for festive holidays or simply a cozy Sunday evening dessert. Each recipe is crafted with flavor and inclusivity in mind, so everyone can indulge without worry. Be sure to explore these other fantastic options:

Gluten Free Dairy Free No Bake Strawberry Jello Pie
Gluten Free Dairy Free Triple Chocolate Pie
Gluten Free Dairy Free Frozen Raspberry Pie
Gluten Free Dairy Free Lemon Cream Pie Bars
Gluten Free Dairy Free Lemon Cream Pie
Gluten Free Dairy Free Peach Pie
Gluten Free Dairy Free Strawberry Chocolate Galette
Gluten Free Dairy Free Cherry Cobbler
Gluten Free Dairy Free Pumpkin Crumble Pie
Gluten Free Dairy Free Mock Pecan Pie
Gluten Free Dairy Free Pumpkin Mousse Pie

Each of these recipes brings unique flavors and textures, ensuring you’ll find the perfect allergy-friendly dessert for any occasion!

Looking for a Visual Guide? Watch the Peppermint Pie Video!

For those who prefer a visual walkthrough, I’ve prepared a comprehensive video demonstrating how to make this exquisite peppermint pie from start to finish. You’ll find the video embedded right below in the recipe card section, offering a step-by-step guide to ensure your pie-making process is smooth and successful. If, for any reason, the video doesn’t load or appear in the recipe card, you can always head over to my YouTube channel to watch it there. Seeing the process unfold can be incredibly helpful, especially for visual learners, so don’t hesitate to give it a watch before you begin baking!

Peppermint Pie (With Gluten and Dairy Free Options!)

Yield:
8

Prep Time:
30 minutes

Additional Time:
3 hours

Total Time:
3 hours 30 minutes

Cool, creamy and minty this peppermint pie recipe is going to become your favorite pie for all your holiday get togethers. The refreshing mint paired with a chocolate cookie crust just couldn’t get any more delicious! I’ve listed the recipe for both regular ingredients and for those with gluten and dairy allergies.

Ingredients

Chocolate Cookie Crust:
5 TBSP Butter (dairy-free if needed)

25 crushed Oreos (gluten-free if needed)

PEPPERMINT FILLING:

1 package Knox gelatin (4 come in a box, about 2 ¼ teaspoons)
¼ cup cold water
1 teaspoon peppermint extract
1 and 3/4 cups plant based heavy whipping cream, divided* (or regular if you can do dairy)
1 cup crushed *soft* peppermint candy, (approx 25 candies)

GARNISH:

3/4 cup heavy whipping cream (plant based if needed)
1/3 cup powdered sugar
1 tsp vanilla extract
Hard peppermint candies, crushed for sprinkling on top, if desired
Soft peppermint candies for placing in dollops of whipped cream, if desired

Instructions

Be sure to watch the video below, or on my YouTube so you can see how to make it start to finish as well as read the FAQs above the recipe card for best results.

The good thing about this pie is that there are only three swaps to make if you need it gluten-free and dairy-free and they are used at the same measurement and method. Follow whatever directions you need depending on your diet.

*AHEAD OF TIME: To help whipping cream whip better, you’re going to want to put your whisk attachment (or beaters), your bowl if you can fit it, and your boxes of heavy whipping cream (plant based if needed) in the freezer for 15 minutes while you get the rest of your ingredients ready and make the pie crust.

In a food processor, mix the cookies and butter until it’s a fine sand. (Or, place the cookies in a Ziploc baggie and beat until crushed finely with a rolling pin, then melt the butter and stir together in a small mixing bowl.)

Press the crumbs with greased hands evenly into the pie plate, pressing up the sides as well. Set it in the fridge to chill while you make the filling.

In a small bowl, place the water and then sprinkle one packet of the gelatin over it to soften. Set aside.

Measure out 1/2 cup of the (plant) cream and add 1 cup of crushed soft mints in a small sauce pan and stir frequently over medium-low heat until the candy is melted. Take off the heat and add the peppermint extract and the softened gelatin + water mixture. Set this aside so it can cool. Don’t allow it to harden completely. You want it cool enough it won’t melt the whipped cream in the next stage, but not so firm that it won’t incorporate.

While that is cooling, in a stand mixer (or with hand beaters) whisk the remaining 1 and 1/4 cups (plant) cream until stiff peaks form.

Fold in the cooled peppermint gelatin mixture and mix.

Pour this mixture into the prepared crust (you may have a little left, depending on how deep your pie plate is, and how tall you made the sides of your pie.) Refrigerate for at least 3 hours to overnight.

When ready to serve, make the whipped topping by chilling the bowl, beaters and box of (plant) cream in the freezer for 15 minutes. Then beat it along with the powdered sugar and vanilla until stiff peaks form. Dollop the top with as much whipping cream as you like, and broken hard candy mints on top. The hard mints give it a nice crunch, so don’t skip this step! It’s not just for looks. You can also garnish the dollops of whipped topping with the large soft mints as well, as shown in the picture.

Store in the fridge, covered 2-3 days. Note that any candy garnish will start to melt into the topping, so it won’t be as pretty. If needed, only garnish the slices you’re going to eat if looks matter.

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Saving Dessert’s Peppermint Pie

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 605Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 74mgSodium: 398mgCarbohydrates: 78gFiber: 0gSugar: 42gProtein: 8g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS.