Delightful Peppermint Pie: Your Ultimate Gluten-Free & Dairy-Free Holiday Dessert Recipe

Cool, creamy, and wonderfully minty, this peppermint pie recipe is destined to become your go-to dessert for all your holiday celebrations. The invigorating mint flavor, perfectly complemented by a rich chocolate cookie crust, creates an irresistible combination that’s simply heavenly! We’ve meticulously crafted this recipe to include options for both traditional ingredients and for those with gluten and dairy allergies—just like our family—ensuring everyone can savor a slice. Happy holidays, and be sure to enjoy an extra piece for me!

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Why This Peppermint Pie Recipe is a Holiday Must-Make

Growing up, my mom’s peppermint pie was a highlight of every holiday season. Its dreamy, soft center, combined with the refreshing burst of mint, was simply unforgettable. Back then, it featured classic ingredients like Cool Whip and marshmallow fluff. However, with wheat, dairy, and egg allergies in my own home now, I was determined to recreate that beloved cloud-like texture and flavor without those common allergens. While it might involve a few extra steps, the result is a truly homemade sensation that tastes even more special.

The filling of this peppermint pie is nothing short of magical—it’s so soft-set it feels like eating a cloud. Topping it with finely crushed candy canes or hard peppermint candies introduces a delightful crunch, providing the perfect textural contrast to the smooth, creamy filling. This balance of textures elevates each bite, making it an experience rather than just a dessert.

Amidst the rich, often overly sweet treats that dominate the Christmas season, this peppermint pie stands out. Its crisp, clean peppermint taste and surprisingly light filling almost act as a palate cleanser. This unique quality is both a blessing and a curse; while it prevents the typical holiday dessert fatigue, it also makes it incredibly hard to resist having just one slice!

Beyond its incredible taste and texture, this pie is a visual marvel. Its beautiful, subtle pink hue (or vibrant red, if you choose to enhance it with food coloring) and festive decoration with crushed peppermint make it look like a winter wonderland captured in a pie dish. It’s a show-stopper that will impress your guests and bring a cheerful holiday spirit to any table. You’ll find yourself wanting to bake this wonderful peppermint pie again and again throughout the holiday season, creating new traditions and delicious memories.

Choosing the Right Pie Pan for Your Peppermint Masterpiece

For capturing those perfect Instagram-worthy photos of this peppermint pie, I typically reach for a 9-inch springform pan. These pans are fantastic because they often feature deeper sides, allowing for a more generous filling, and the removable ring makes for effortless unmolding, showcasing the pie’s pristine edges. However, if you’re simply baking for enjoyment and not a photoshoot, a standard pie pan works perfectly fine.

When selecting your pie pan, remember that deeper is generally better for this recipe. The luscious peppermint filling makes a substantial amount, and a deeper dish ensures you can fit it all in, creating an impressively tall and decadent pie. In fact, I often find myself with a little extra filling that I “have” to enjoy with a spoon – oh, the hardship! (Wink, wink.) The material of the pie plate, whether glass or metal, won’t impact the final result since the delicious chocolate cookie crust is a no-bake wonder and doesn’t require oven time.

Crafting the Perfect Chocolate Cookie Crust: Traditional or Gluten-Free

The foundation of this incredible peppermint pie is its rich, dark chocolate cookie crust. For those without food allergies, classic Oreo cookies are your go-to choice, delivering that familiar, beloved chocolate flavor. If you, like us, navigate the world with food allergies, fear not! I personally use gluten-free Oreo cookies, and I can honestly say, the taste and texture are so remarkably similar, you’d be hard-pressed to tell the difference.

Beyond Oreos, several other fantastic gluten-free chocolate creme cookie brands can work beautifully for this crust. Brands like Glutino and K-Toos are excellent substitutes, offering a similar flavor profile and crumb texture. Even Enjoy Life chocolate cookies, which are often free from many common allergens, would likely create a wonderfully delicious crust. The key is to achieve a fine crumb that binds well with the melted butter, creating a sturdy yet tender base for your minty filling.

Essential Tools for Your Peppermint Pie Journey

While making this festive holiday dessert is a joy, having the right tools on hand can make the process even smoother and more efficient. Here’s a list of the kitchen essentials you’ll want to gather:

Food processor: This is my preferred tool for crushing the cookies for the crust into a uniform, fine crumb. It saves a lot of time and effort.
Hand mixer with electric beaters and whisk attachment or Kitchenaid with whisk attachment: Absolutely crucial for whipping the heavy cream (or plant-based alternative) into those perfect stiff peaks that give the pie its light, airy texture.
Rubber spatula: Ideal for gently folding ingredients, scraping down bowls, and ensuring no delicious filling is left behind.
Small saucepan: Used for gently melting the soft peppermint candies into a portion of the cream, creating the unique minty base for the filling.
Whisk: Handy for stirring the gelatin and ensuring it dissolves smoothly, as well as for general mixing.
Large bowl: For whipping the cream and combining the filling ingredients.
Small mixing bowl: Perfect for softening the gelatin and mixing smaller components.
Measuring cups and measuring spoons: Precision is key in baking, even for a no-bake pie, ensuring your ratios are correct for the best consistency.
Rolling pin: A versatile tool! If you don’t have a food processor, a rolling pin is excellent for crushing cookies (inside a sealed bag to prevent a mess). I also use it to achieve the perfect coarse crush for the hard peppermint candy garnish—a food processor can sometimes make it too fine, losing that desired crunch.

Even without a food processor, you can still achieve a fantastic crust by placing your cookies in a sturdy Ziploc bag and using a rolling pin to smash them into fine crumbs. This method also works wonderfully for crushing the hard peppermint candies, giving you more control over the size of the pieces for that ideal topping crunch.

Selecting Your Heavy Whipping Cream: Dairy or Dairy-Free Perfection

The luscious creaminess of this peppermint pie hinges on the heavy whipping cream. For those who enjoy dairy, traditional heavy whipping cream will yield a perfectly rich and fluffy filling. However, for families like ours who navigate dairy allergies, the landscape of plant-based alternatives has truly revolutionized dessert making.

I am absolutely enamored with Country Crock Plant Cream. This is not a sponsored endorsement, but purely a genuine appreciation for how incredibly well it whips up—often outperforming even coconut cream in achieving stiff, stable peaks. Its neutral flavor also ensures the vibrant peppermint taste remains the star. Silk also offers an excellent dairy-free heavy whipping cream alternative that performs beautifully in this recipe. When choosing a plant-based cream, look for products specifically designed for whipping, as they contain the necessary fats to create that desired light and airy texture.

The Two Kinds of Peppermint Candy You Need

Achieving the ideal peppermint flavor and texture in this pie requires a thoughtful combination of two distinct types of peppermint candies. It’s crucial to understand the difference and why each plays a unique role:

Soft Peppermint Candy: For the creamy filling, you’ll need the melt-in-your-mouth variety, often known as soft peppermint puffs, sweet stripes, or melt aways. These candies are designed to dissolve easily when heated, infusing the cream with their gentle yet distinct peppermint flavor and contributing to the pie’s beautiful pale pink hue. Their soft texture is essential for creating a smooth, unblemished filling.
Hard Peppermint Candies: For the garnish, you’ll want the traditional, flat, hard variety, commonly known as starlight mints. These are meant to be crushed into small pieces and sprinkled over the finished pie. Their firm texture provides a delightful crunch that contrasts wonderfully with the pie’s creamy interior, and their vibrant red and white stripes add a festive visual appeal. Do not try to substitute these for the soft peppermints in the filling, as they will not melt properly and will result in a lumpy texture.

The Best Butter for Your Candy Cane Pie Recipe

Butter plays a crucial role in creating a rich and cohesive chocolate cookie crust for your peppermint pie. If you’re using traditional ingredients, opt for regular salted butter. The hint of salt helps to balance the sweetness of the cookies and the minty filling, enhancing the overall flavor profile.

For those following a dairy-free diet, a high-quality vegan butter substitute is essential. My personal preference is Earth Balance, which I find melts and blends beautifully, creating a crust that’s indistinguishable from its dairy counterpart. However, most reputable vegan butter brands available in stick form should work just as well. The key is to ensure it melts smoothly and combines thoroughly with the crushed cookies to form a perfectly pressable crust.

Does This Peppermint Pie Require Red Food Dye?

A common question regarding peppermint desserts is about the use of food coloring. Rest assured, adding red food dye to this peppermint pie is entirely optional. I understand that many people prefer to avoid artificial colors, and I’m happy to report that this pie doesn’t strictly require it. As you can see from my photos, my filling naturally achieves a lovely, subtle shade of light pink.

This delicate coloration comes from the melted soft peppermints themselves, which impart a gentle rosy hue to the cream. If you desire a more vibrant, eye-catching red or pink for a dramatic holiday presentation, you are absolutely welcome to add a few drops of red food coloring to the filling. However, whether you choose to add dye or embrace its natural tint, it will not affect the delicious minty taste of the pie whatsoever. Feel free to customize it to your aesthetic preference!

The Secret to This Peppermint Pie’s Unforgettable Minty Flavor

What truly sets this peppermint pie apart is its perfectly balanced, refreshing minty taste—not overpowering like toothpaste, but bright, sweet, and incredibly invigorating. The secret lies in a clever layering of peppermint flavors, ensuring every bite is a delightful experience:

Melted Soft Peppermint Candies: The foundation of our minty magic begins by gently melting soft peppermint candies directly into a portion of the heavy whipping cream. This not only infuses the cream with a natural, mellow peppermint flavor but also contributes to the pie’s lovely, subtle pink color and its soft-set, cloud-like texture.
A Touch of Peppermint Extract: To truly amplify and brighten the mint flavor, a measured amount of pure peppermint extract is added to the cooled candy-infused cream. This concentrate provides that undeniable fresh kick, ensuring the peppermint notes are pronounced and vibrant throughout the filling.
Crushed Hard Peppermints for Garnish: The final touch comes from garnishing the finished pie with coarsely crushed hard peppermint candies. This step isn’t just for looks; it provides both a delightful textural crunch that contrasts with the creamy filling and an extra burst of concentrated mint flavor right before you take a bite.

This multi-layered approach to peppermint ensures a complex and deeply satisfying mint profile that is both refreshing and sweet, making it a truly delicious and memorable pie.

Key Ingredients for Your Delicious Peppermint Pie

Crafting this delightful peppermint pie, with options for gluten and dairy-free diets, requires a few key components. Here’s what you’ll need to gather:

CRUNCHY CHOCOLATE COOKIE CRUST:

Oreos (gluten-free if needed): The base for our rich, dark crust.
Butter (dairy-free if needed): Binds the cookie crumbs together to form a firm crust.

CREAMY PEPPERMINT FILLING:

Gelatin: Essential for achieving the perfect soft-set, cloud-like texture of the filling.
Water: To soften and bloom the gelatin.
Peppermint extract: Provides a potent burst of fresh mint flavor.
Heavy whipping cream (dairy-free if needed): The base for our fluffy, creamy filling.
Soft peppermints (also known as soft puffs or melt away mints): These melt down to infuse the cream with a gentle, natural peppermint flavor and a hint of pink color.

FESTIVE GARNISH:

Hard peppermints (also known as starlight mints): Crushed for sprinkling on top, adding a delightful crunch and extra minty zing.
Vanilla extract: For the optional homemade whipped topping, adding a classic touch of sweetness.
Powdered sugar: Sweetens the whipped topping to perfection.
Heavy whipping cream (dairy-free if needed): For making the optional fresh whipped cream topping.

Is This Pie Vegan with Dairy-Free Substitutions?

It’s a common and excellent question! While many of my recipes end up being vegan by design due to our family’s dairy and egg allergies, this particular peppermint pie, even with all dairy-free substitutions, does not qualify as vegan. The reason lies in one key ingredient: gelatin.

Gelatin is derived from animal collagen, making it an animal product. Although we swap out dairy whipping cream for a plant-based alternative and use vegan butter, the presence of gelatin means this pie is not suitable for a vegan diet. For a truly vegan peppermint pie, one would need to replace the gelatin with a plant-based gelling agent like agar-agar, which would significantly alter the recipe’s method and ingredient ratios, requiring a completely different set of instructions.

Topping Your Pie: The Whipped Cream Garnish Debate

While the peppermint pie is undeniably delicious on its own, a generous dollop of whipped cream on top truly elevates both its appearance and taste. It adds an extra layer of sweetness and a beautiful, fluffy contrast to the rich filling. However, adding this garnish is completely up to your preference and time constraints.

You don’t *have* to make additional homemade whipped cream. Since you’re already preparing a whipped cream base for the filling, whipping up a second batch for the topping might seem redundant. A fantastic alternative is to use a store-bought whipped topping. For those without dairy restrictions, brands like Cool Whip are a classic choice. If you’re opting for a dairy-free pie, there are excellent plant-based whipped toppings available, such as CoCo Whip, which can save you time and still provide that delightful finish.

Can You Substitute Candy Canes for Peppermint Candy?

If your home, like mine, is often overflowing with leftover candy canes after the holiday season, you might be wondering if you can put them to good use in this pie. The answer is a resounding yes, but with an important distinction! You can absolutely use regular-sized or mini candy canes as part of your garnish. When crushed, they provide the same festive look and satisfying crunch as hard peppermint candies (starlight mints).

However, it is crucial to understand that you MUST use the soft peppermint candies for the pie filling itself. Candy canes, being a form of hard candy, do not melt down smoothly enough to incorporate into the creamy filling without creating an undesirable lumpy texture. Their hard, brittle nature is perfect for a crunchy topping, but not for the delicate, soft-set interior of this pie.

Storing Your Delicious Candy Cane Pie

To keep your delightful peppermint pie fresh and at its best, it’s essential to store it properly. Keep the pie covered tightly with plastic wrap or in an airtight container and refrigerate it. It will maintain its delicious flavor and creamy texture for 2-3 days.

One important note regarding the garnish: any crushed hard candy (peppermints or candy canes) sprinkled on top will start to absorb moisture from the air and the whipped topping over time. This can cause the colors to bleed and the candies to soften or melt into the topping, affecting the crisp, fresh appearance. Therefore, if you anticipate only serving a few slices at a time, I recommend garnishing individual slices just before serving. This ensures that each piece looks its best and retains that satisfying crunch.

Explore More Gluten and Dairy-Free Pie Recipes!

Absolutely! Our kitchen is a hub of allergy-friendly baking, and I’m thrilled to share a wide array of other delicious pies that are both gluten and dairy-free. Whether you’re planning for the holidays or simply craving a delightful Sunday evening dessert, your entire family will love these perfect pie creations:

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

Watch the Peppermint Pie Recipe Video!

For a complete visual guide to making this delightful peppermint pie, be sure to watch my step-by-step video tutorial. It’s designed to walk you through each stage of the process, ensuring you achieve perfect results every time. The video should appear directly below in the recipe card section. If you don’t see it there, you can always find it and many more helpful cooking videos on my dedicated YouTube channel. Happy 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

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