Peppermint Pudding Pie

I love a good no bake dessert, especially around Christmas when there’s already so much cooking and baking going on. This Peppermint Pudding Pie is one of those recipes that’s ridiculously easy to throw together but looks lovely when you bring it to the table. It only takes about 5 minutes to prepare, and then the fridge does the rest of the work!

The filling is lovely and creamy with just the right amount of peppermint flavor, and it goes so well with the chocolate cookie crust. I’ve topped mine with crushed peppermints and mini chocolate chips, which give it a nice little crunch too. If you love peppermint and chocolate together, I think you’ll really enjoy this one.

This is a great dessert to make when you’ve got family coming over for Christmas or you need something easy to take to a holiday party. You can make it earlier in the day and leave it in the fridge until you’re ready to serve, which is always handy when you’ve got a million other things to do. And there’s no messing around with baking or complicated ingredients either!

Equipment

• Large mixing bowl

• Electric hand mixer

• Rubber spatula

• Measuring cups and spoons

• Spoon or offset spatula for spreading the topping

• Rolling pin or food processor for crushing the peppermints

Ingredients

• 2 (8 oz) containers Cool Whip (thawed, divided) – This makes the filling lovely and light, and you’ll also use some to spread over the top of the pie.
• 3/4 cup milk – Use cold milk to help the pudding mix thicken up properly.
• 1 teaspoon peppermint extract – This gives the pie its lovely minty flavor without being too overpowering.
• 1 (3.4 oz) package instant vanilla pudding mix – Make sure you use instant pudding rather than the cook-and-serve kind.
• 1 store-bought chocolate pie crust – I love using a ready-made crust for this recipe because it saves so much time, and the chocolate goes really well with the peppermint filling.
• 1/3 cup crushed peppermints – These add a lovely festive touch and a little bit of crunch. Candy canes work just as well!
• 1/3 cup mini chocolate chips – A little extra chocolate on top is always a good idea, and the mini chips are just the right size for sprinkling over the pie.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: In a large mixing bowl, combine one 8 oz container of Cool Whip, the milk, peppermint extract, and instant vanilla pudding mix. Beat with an electric hand mixer for 2-3 minutes until the mixture starts to thicken. Spoon the filling into the chocolate pie crust and spread it out evenly.

Step 2: Take the second container of Cool Whip and spread a little over half of it evenly over the pudding filling. Sprinkle the crushed peppermints and mini chocolate chips over the top.

Step 3: Place the pie in the refrigerator for at least 1 hour and 30 minutes to chill and set. Once chilled, slice into 8 pieces and serve!

What to Serve with Peppermint Pudding Pie

This Peppermint Pudding Pie is lovely served just as it is, but there are a few things you can add if you want to make it feel a bit more special. I think it’s especially nice after a big Christmas dinner when everyone fancies something sweet but doesn’t want anything too heavy.

• Hot chocolate – You can’t go wrong with a mug of hot chocolate alongside a slice of this pie, especially at Christmas.

• Coffee – A nice hot cup of coffee goes really well with the creamy peppermint filling and chocolate crust.

• Vanilla ice cream – Add a small scoop on the side if you fancy making it a bit more indulgent.

• Chocolate sauce – Drizzle a little over each slice for some extra chocolatey goodness.

• Fresh strawberries – These add a nice bit of freshness and look lovely on the plate too.

• Extra whipped cream – A little swirl of whipped cream on each slice is always nice, especially with a few extra crushed candy canes sprinkled over the top.

Storing

If you’ve got any leftover Peppermint Pudding Pie, you can keep it in the fridge for 2-3 days. Just make sure it’s covered properly or stored in an airtight container so it doesn’t dry out or pick up any other smells from the fridge.

I actually think this pie is even nicer after it’s had a good few hours in the fridge. The filling has plenty of time to set, and it’s lovely and cold when you come to serve it. You can easily make it the night before if you’re planning a Christmas party or family get-together.

One thing to bear in mind is that the crushed peppermints can start to soften and bleed a little color into the Cool Whip after a while. It won’t affect the taste, but if you’re making the pie ahead of time and want it to look its best, I’d leave the crushed peppermints and chocolate chips off until just before serving.

I wouldn’t recommend freezing this pie as the pudding filling and whipped topping can change texture once thawed. It’s much nicer kept in the fridge and enjoyed within a couple of days.

Variations & Substitutions

One of the things I love about this Peppermint Pudding Pie is how easy it is to change things around depending on what you’ve got in the cupboard or what flavors you prefer. The peppermint and chocolate combination is lovely, especially at Christmas, but there are plenty of little changes you can make if you fancy trying something different.

• Try a different pudding flavor. White chocolate pudding, cheesecake pudding, or chocolate pudding would all work really well in place of the vanilla.

• Change the crust. I love the chocolate cookie crust with the peppermint filling, but you could use an Oreo crust or a graham cracker crust instead.

• Add some food coloring. A drop or two of pink or red food coloring in the filling would give the pie a lovely festive look.

• Use crushed candy canes. If you’ve got leftover candy canes from Christmas, crush a few up and use them instead of the peppermints.

• Make it extra chocolatey. Mix a handful of mini chocolate chips into the pudding filling as well as sprinkling them over the top.

• Adjust the peppermint flavor. If you prefer a milder peppermint taste, start with half the amount of extract and add a little more if needed.

• Try a different topping. Chocolate shavings, crushed Oreos, or a drizzle of chocolate sauce would all be lovely on top.

• Make individual desserts. Instead of making one big pie, divide the filling between small dessert cups with crushed chocolate cookies at the bottom. They’re great for Christmas parties!

FAQs

Can I make Peppermint Pudding Pie ahead of time?

Yes! This is a great dessert to make ahead, especially if you're planning a Christmas party or family get-together. I actually prefer making it the night before so the filling has plenty of time to set. Just keep it covered in the fridge and add the crushed peppermints before serving.

How long does Peppermint Pudding Pie take to set?

You'll need to leave the pie in the fridge for at least 1 hour and 30 minutes. If you've got time, I'd leave it a little longer to make sure the filling is nice and firm before slicing.

Can I use homemade whipped cream instead of Cool Whip?

You can, but I'd recommend using stabilized whipped cream so the filling holds its shape properly. Regular homemade whipped cream tends to lose its structure more quickly, so the pie might not set quite as firmly.

Can I use chocolate pudding instead of vanilla pudding?

Absolutely! Chocolate instant pudding would be lovely with the peppermint extract, especially if you're a fan of mint chocolate desserts. You could also try white chocolate or cheesecake-flavored pudding for something a little different.

Can I make Peppermint Pudding Pie without peppermint extract?

Yes, you can leave it out if you're not a fan of peppermint. You'll end up with more of a creamy vanilla pudding pie, which is still delicious with the chocolate cookie crust. You could also swap the peppermint extract for vanilla extract.

Can I use a graham cracker crust for Peppermint Pudding Pie?

Yes! A graham cracker crust works really well if you don't have a chocolate cookie crust. I personally love the chocolate and peppermint combination, but either option is good.

How do I keep Peppermint Pudding Pie from being runny?

Make sure you're using instant pudding mix rather than cook-and-serve pudding, and measure the milk carefully. This recipe uses less milk than you'd normally use to prepare a package of pudding, which helps create a thicker filling. It's also important to give the pie enough time to chill before slicing.

How long does Peppermint Pudding Pie last in the fridge?

Leftovers will keep for around 2-3 days in the fridge, as long as the pie is covered properly. The crushed peppermints might soften and start to lose their color after a while, but the pie will still taste lovely.

Can I freeze Peppermint Pudding Pie?

I wouldn't recommend freezing this one. The creamy pudding filling and Cool Whip can change texture when thawed, so it's best to keep the pie in the fridge and enjoy it fresh.

Is Peppermint Pudding Pie a good Christmas dessert?

Definitely! It's one of those easy Christmas desserts that looks really festive without needing loads of work. The peppermint flavor, chocolate crust, and crushed candy canes make it perfect for holiday parties, Christmas dinner, or any festive get-together.