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one slice of ganache pie on a white plate with peppermint crushed on top
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5 from 9 votes

Peppermint Ganache Pie Recipe

This super rich no bake pie has an Oreo crust and is filled with peppermint flavored ganache!
Prep Time15 minutes
Cook Time2 minutes
Chill Time4 hours
Total Time4 hours 17 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8


  • 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)


  • 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.


  • 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.


Serving: 1serving | Calories: 408kcal | Carbohydrates: 44g | Protein: 2g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 37mg | Sodium: 154mg | Fiber: 3g | Sugar: 34g

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