Peppermint Cream Pie (Printable)
A creamy dessert with peppermint flavor and chocolate cookie crust, topped with whipped cream and peppermint candies.
# What You Need:
→ Crust
01 - 24 chocolate sandwich cookies, crushed
02 - 4 tablespoons unsalted butter, melted
→ Filling
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 4 large egg yolks
09 - 2 tablespoons unsalted butter
10 - 1 teaspoon pure peppermint extract
11 - A few drops pink or red food coloring (optional)
→ Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - Crushed peppermint candies, for garnish
# How To Cook:
01 - Preheat oven to 350°F. Combine crushed cookies and melted butter in a medium bowl. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
02 - Bake the crust for 8 to 10 minutes. Remove and cool completely on a wire rack.
03 - In a medium saucepan, whisk together milk, cream, sugar, cornstarch, and salt. Cook over medium heat, stirring frequently until the mixture thickens and bubbles, about 3 to 5 minutes.
04 - In a separate bowl, whisk egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks. Then pour the yolk mixture back into the saucepan.
05 - Continue cooking and whisking constantly until the filling thickens and just begins to boil, about 2 to 3 minutes.
06 - Remove from heat. Stir in butter, peppermint extract, and optional food coloring until smooth.
07 - Pour the filling into the cooled crust and smooth the surface.
08 - Cover with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate for at least 4 hours until set.
09 - Beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10 - Spread or pipe whipped cream over the chilled filling. Garnish with crushed peppermint candies.
11 - Slice and serve chilled.
# Expert Tips:
01 -
- The peppermint flavor is bright and refreshing without being toothache-inducing, because the creamy filling balances the mint perfectly.
- It's easier to make than it looks—no fancy techniques required, just simple cooking steps that come together beautifully.
- You can make it entirely ahead of time, which means stress-free entertaining when you're juggling other dishes.
- That first bite through the whipped cream and into the cool, minty filling is pure magic, every single time.
02 -
- The temper step is non-negotiable—rushing it or pouring cold yolks into hot custard will scramble them, and you'll end up with bits of cooked egg in your filling. Go slow, whisk constantly, and you'll be fine.
- The plastic wrap trick for preventing a skin from forming genuinely changes everything. The first time I forgot this step, I ended up with a leathery layer on top that was unappetizing. Now I never skip it.
- Cold ingredients matter for both the whipped cream and the custard filling—a warm pie tastes mushy, while a truly chilled one has the perfect texture contrast that makes each bite satisfying.
03 -
- Make this pie a day ahead—the flavors actually develop and become more integrated overnight, and you'll have zero stress when serving time comes around.
- If you don't have pure peppermint extract, the pie will still be delicious, but the flavor will be noticeably less bright, so it's worth seeking out real extract rather than the imitation version.
- For the most dramatic presentation, add the whipped cream topping just before serving—it stays fluffier and more picture-perfect than if it sits on the pie for hours.