Chocolate Peppermint Pie

Indulgent chocolate peppermint pie with whipped cream and crushed candy canes! This recipe is the perfect creamy festive dessert recipe for your Christmas celebrations with a gluten-free oreo-style chocolate crumb crust and whipped no-bake dairy-free chocolate peppermint filling. This quick and easy recipe will impress all your holiday guests!

SPONSORED BY SUNBUTTER

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Let’s momentarily pause all the cookie baking for a no-bake chocolatey Christmas treat that still brings lots of festive holiday feel. The format of Thanksgiving dessert meets the flavors of Christmas in this Chocolate Peppermint Pie. The crust is crumbly an Oreo cookie crust, the chocolate cream filling is lush and light and decadent, and the toppings couldn’t get any more holiday happy with whipped cream and candy canes. It’s a perfect holiday treat from top to bottom, and it’s so easy to make too!

Perfect Dairy-Free Chocolate Peppermint Pie

That’s correct—all this creamy dreamy decadence is completely dairy-free and vegan! Plus the crust is gluten-free with a cereal swap for the usual cookies, so this recipe will satisfy most anyone you might have coming to dinner. Let’s break it down layer by layer…

Gluten-Free Chocolate Crumb Pie Crust

The Oreo pie crust is the standard for most chocolatey pie creations, but I have found a ridiculously close replica you can make with cereal or granola instead. It’s a small swap, but even a little healthier swap at the holidays that doesn’t sacrifice at all on flavor is appreciated. For this crust recipe, you will need:

• Toasted rice cereal. A.k.a. rice crispies or their brown rice counterpart. Just make sure you don’t grab puffed rice cereal by accident, that will ruin the crispy texture. Granola would also work, plain or chocolate.
• Cocoa powder. Unless you are using chocolate cereal or granola, in which case you can skip it.
• Salt. The filling and toppings to come are so sweet, you want a little bit of salty contrast in the crust.
• Chocolate SunButter. This adds so much sweetness and rich chocolate flavor, plus it takes the place of butter or oil you would usually use in a crumb pie crust. Yes, that does make this recipe oil-free!
• Maple syrup. To sweeten and bind too since we aren’t starting with sweet cookies.

Dairy-Free No-Bake Chocolate Peppermint Cream Filling

Without pudding mix or whipping cream on the table, it’s a little trickier to pull off a perfect dairy-free chocolate cream pie that is light and creamy but also sets well and easily slices. But this mix of ingredients is the perfect blend! It’s rich, comes together in just one bowl, and the texture is DIVINE when you take that first bite. For the filling you will need:

• Dairy-free cream cheese. Taking a nod from no-bake cheesecake, dairy-free cream cheese is the perfect thick creamy base for this pie filing and it whips up so well. Mine was coconut based, but any store-bought variety should be fine.
• Coconut yogurt. A thick full-fat coconut yogurt is the best option, I don’t recommend an almond or cashew based yogurt here as those are typically thickened with gums or starches. You can use greek yogurt instead if not dairy-free. It’s a little bit lighter than the cream cheese, so the combination is ideal for texture.
• Chocolate SunButter. Just like in the crust, this adds lots of sweetness and flavor. It’s so much richer than cocoa powder would be to turn the filling chocolate and it helps with texture and thickening/setting too.
• Peppermint extract. Or 5-10 drops of pure peppermint essential oil would work too.
• Powdered sugar. Why powdered sugar to sweeten? Because a liquid sweetener like maple syrup would make the filling too runny, and a granulated sweetener like coconut sugar would create a gritty texture since it won’t dissolve fully without heat. Powdered sugar is the perfect thing.
• Semi-sweet or dark chocolate. Melted and mixed into the filling. You could skip it honestly, but it makes this pie so decadent I don’t recommend it. It’s a holiday treat after all.

Whipped Topping and Candy Canes

While delicious without anything on top, the holidays call for extra presentation points and whipped cream + candy canes are the perfect garnish for this delicious chocolate peppermint pie. You could whip up a classic coconut whipped cream, or there are plenty of dairy-free store-bought whipped topping options these days. I tested out a recipe I found from another blogger that intrigued me—dairy-free whipped cream made from a homemade homogenized base of coconut oil and soy milk…and it worked beautifully well and held it’s shape for days in the fridge. I was very impressed, so if you want to try that out HERE is the recipe. And then crushed candy canes of course, I like to buy organic and naturally dyed ones personally.

Serving Suggestions and Storage Tips

This pie does need to be made the day before to make sure it’s fully set before slicing and serving. It is best served chilled, but will be fine out at room temperature for about an hour if you want to place it on the dessert table and let your guests serve themselves. I do recommend adding the whipped topping and candy canes just before serving. The leftovers will last for a week easily in the fridge, just make sure you cover it well.

Recipe FAQs

More Holiday Chocolate Peppermint Treats You’ll Love

• Chocolate Peppermint Truffle Bars
• Crispy Chocolate Peppermint Cookies
• Chocolate Peppermint Baked Donuts
• Chocolate Peppermint Mug Cake

If you try this Chocolate Peppermint Pie, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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