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Peppermint Ganache Pie uses only 6 ingredients, and it comes together in no time. Oh, and did I mention that this easy peppermint pie recipe has an Oreo crust full of chocolate ganache flavored with peppermint?

Yeah, this Peppermint Ganache Pie is pretty much the perfect holiday pie recipe.

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ganache pie in a pie tin with a slice taken out of the pan

Easy Peppermint Chocolate Pie

Why is it that green mint can be eaten all year round, but peppermint is only acceptable at Christmas? Is it because peppermint is red and white and therefore not acceptable any other time of year?

Maybe it’s because they only make candy canes at Christmas? And why is that?? I mean, you can get holiday colored Cadbury Eggs now and they sell eggnog at Easter. It makes no sense why I can’t satisfy my candy cane craving in June.

ganache pie in a pie tin with peppermint crushed on top

What is Peppermint Ganache Pie?

I mean, how pretty is this pie? It’s an Oreo crust filled with chocolate ganache. Is there anything better? (Except maybe…s’mores version?)

And not only is it chocolate ganache, it’s peppermint chocolate ganache. As in, the ganache has a peppermint flavor to it. Pretty much this pie IS peppermint. Which means I can only make it at the holidays.

ingredients in ganache pie laid out on a counter

4 Ingredient Peppermint Chocolate Pie

The ganache in this Peppermint Ganache Pie was made with chocoalte chips and heavy whipping cream, with some of International Delight’s Peppermint Chocolate Truffle Creamer added to it. It gives a delightfully peppermint flavor to the ganache. Chocolate and peppermint are total BFFs, you know. And ganache and pie are also BFFs. The logic there is that this pie should be your BFF.

And the best part about this pie? If you don’t love peppermint, you can use your favorite flavor coffee creamer. There are so many out there right now. I bet the White Chocolate Raspberry would be amazing too. Or the Gingerbread Latte!

However you roll, you can make your favorite flavor ganache pie by simply reducing the amount of heavy whipping cream and adding 1/4 cup of your favorite flavor creamer.

one slice of ganache pie on a white plate with peppermint crushed on top

How to Make Peppermint Chocolate Pie

  • Make your Oreo Crust if you’re making from scratch, or grab one at the store.
  • Heat your cream and coffee creamer until just before it boils. Pour over chocolate and let sit 30 seconds.
  • Whisk until smooth and pour into pie crust. Let set.
slice of ganache pie with crushed m&ms on top with a bite taken out of it
one slice of ganache pie on a white plate with peppermint crushed on top

Peppermint Ganache Pie Recipe

5 from 9 votes
This super rich no bake pie has an Oreo crust and is filled with peppermint flavored ganache!
Prep Time 15 minutes
Cook Time 2 minutes
Chill Time 4 hours
Total Time 4 hours 17 minutes
Yield 10 servings
Serving Size 1 serving


  • 12 ounces (340g) semi-sweet chocolate chips
  • ¾ cup (177ml) heavy whipping cream
  • ¼ cup (59ml) peppermint mocha flavored coffee creamer (see note)
  • 2-3 candy canes crushed, for garnish (see note)
  • 1 9-inch Oreo Pie Crust (homemade or from the store)
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  • Heat the heavy whipping cream and creamer in a microwave safe bowl or measuring cup until it’s very hot, just before simmering. (About 90 seconds on high in my microwave.)
  • Place chocolate chips in a medium sized bowl and pour hot cream over the top. Let it sit for 30 seconds, then whisk until smooth and thick. (If all of the chocolate chips do not want to melt, you can heat it in the microwave in 15 second increments, whisking between each, until melted and smooth.)
  • Pour ganache into pie crust. Sprinkle with crushed candy canes. Chill until set, or at least 4 hours.
  • The pie is best served after sitting at room temperature for about 10 minutes, so it’s easier to cut. The candy canes may dissolve a little on the pie after it's refrigerated but it won't ruin the look of the pie.

Recipe Notes

  • Coffee Creamer: If you don’t want to use coffee creamer, use half and half or more heavy whipping cream and add 1/2 teaspoon peppermint extract.
  • Candy Canes: They sell crushed candy cane bits during the holiday season – using these is way easier than crushing your own candy canes and they don’t dissolve in the refrigerator.
  • Store pie in refrigerator. This tastes best at room temperature. I do not recommend freezing this pie.

Recipe Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 44g | Protein: 2g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 37mg | Sodium: 154mg | Fiber: 3g | Sugar: 34g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

If you love the Peppermint Ganache Pie recipe, you’ll love these recipes too!

Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I found this recipe last fall (2018) and have made it to rave reviews. I used Central Market’s (Texas) Chocolate Creme Cookies instead of Oreos because they are much richer, and in place of the chocolate chips I used Valrhona 70% cacao feves. Wow! What a rich and much loved result. But, this has created a problem…I need to be able to make a larger than 9” pie but need help in augmenting the recipe! Can anyone help me do that? I’ve only be cooking for a couple of years and don’t trust myself in figuring this out!

  2. It is a crime that some holiday flavours, SPECIFICALLY Peppermint, are not available year round. I come from a peppermint (NEVER spearmint) worshipping family. We have been know to stockpile candy canes during post holiday sales for use in cooking & ice cream making during the drought knoen as the “off-season.” If international delight can make their Reese’s flavour year round (and come on, who ever thought of peanut butter & coffee?!) than they should make peppermint year round as well!

  3. Apparently there are 2 comment sections…?
    Anyway, I don’t bake, but I LOVE this recipe!!! I’ve made it 4 or 5 times and plan to make it many, many more as long as I live–it’s a real keeper lol. Next time, I’m going to start with a pre-made Oreo crust (although I also considered making the crust with Mint Oreos sometime), and I always use the real peppermint extract and extra cream variation. Only place I could find real extract was Kroger. I personally don’t think it needs the crushed candy cane–unless you like chewing candy shrapnel.

      1. I’m still making this recipe every time I need to make a dessert. 😀 Just thought I’d add that using the pre-made Oreo crusts makes this hands down the easiest recipe I’ve ever made–although it unfortunately does take away from the crust’s taste somewhat. Also, I recently discovered that they sell crushed peppermint candy (Atkinsons’s Mint Twists) in an 8 oz. bag. No more crushing candy canes for those shrapnel lovers! lol I’m taking all the steps out of your recipe, but I still love it and passed along the link to a coworker. Thanks again!

  4. Silly question. Do you use the white center of the Oreos when you make the crust, or remove that before crushing the cookies? This pie looks great and I’m planning to make it to take to a Christmas dinner, thanks!!

    1. You can use any Gluten-Free cookie as a substitute. Increase or decrease the butter in the crust just enough so that the crust sticks together. (Not all cookies have as much stickiness as Oreos do, so a regular wafer for instance would need a little more butter). Do they have a GF Oreo substitute?

  5. YES! Pumpkin all year round, peppermint all year round, gingerbread all year round… We need to make this happen. I hate how all of the best flavors overlap because these holidays are too close together!