Peppermint Pudding Pie
Let me be honest about how I usually show up to a holiday party. I am the person holding a box of store bought cookies instead of a homemade dessert. That changed the first time I made this peppermint pudding pie.
I could not believe how light and creamy it is, and it takes only a few minutes to put together. This post is sponsored by Danone, and it is a recipe I was genuinely excited to share.
The star of the show is So Delicious Dairy Free Cocowhip Coconut Whipped Topping, which you can find at Walmart. I tried CocoWhip for the very first time while testing this pie, and the texture won me over fast.
It is fluffy, made with organic coconut oil, and certified non GMO, so it spreads and pipes beautifully over the top of a slice.
That matters more than it sounds. A whipped topping that actually holds its shape means you can finish the pie in the morning and still serve something that looks lovely after dinner.
Here is why this pie earned a permanent spot in my holiday rotation. If someone at your table avoids dairy, keeping a tub of CocoWhip in the freezer is a small piece of holiday insurance. If last minute guests appear at the door, same story.
A store bought chocolate crust and CocoWhip make the whole thing quick to assemble, and peppermint with chocolate tastes like December on a plate.
What I love most is how the flavors land together. The chocolate crust brings a deep, slightly bitter edge. The vanilla pudding keeps everything mellow and sweet.
Then the peppermint extract does the festive work with just one teaspoon. That single teaspoon is all you need, by the way, because peppermint extract is potent and a heavy hand can turn a lovely dessert into a toothpaste situation.
It is the kind of dessert that makes you look far more organized than you really are, and during a busy holiday week that is a very good feeling.
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- Peppermint Pudding Pie
- EASY PEPPERMINT PUDDING PIE
- Ingredients
- Instructions
- FAQs
- What is peppermint pudding pie?
- Can peppermint pudding pie be made dairy-free or vegan?
- How long does peppermint pudding pie need to set in the refrigerator?
- What kind of crust is best for a peppermint pudding pie?
- Peppermint Pudding Pie
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
EASY PEPPERMINT PUDDING PIE
This is the easiest pie I make all year, and the ingredient list is short enough to keep in your head while you are standing in the frozen aisle.
The recipe calls for two 9 ounce containers of CocoWhip, and both of them matter. One container goes into the filling, where it becomes the fluffy base that holds everything together.
The entire second container is reserved for the top, so you get a generous, cloud like layer across the whole pie. That is the part that makes people at the table assume you spent an afternoon on it.
Beyond the CocoWhip, you need a chocolate crust, a box of instant vanilla pudding mix, coconut milk, and peppermint extract. The crushed peppermint and mini chocolate chips are optional, but they are the little detail that makes the finished pie look like it came from a bakery case.
Because CocoWhip lives in the frozen section, I like to grab two containers on a regular Walmart run so a craving never catches me unprepared. Let the tub soften on the counter for a few minutes before you whisk. Frozen solid topping is stubborn, soft topping is magic.
| What you need | Why it matters |
|---|---|
| 2 containers CocoWhip, 9 oz each | One for the filling, one for the topping |
| 1 box instant vanilla pudding, 3.4 oz | Sets the filling and adds sweetness |
| 3/4 cup coconut milk | Loosens the pudding mix so it whisks smooth |
| 1 teaspoon peppermint extract | The holiday flavor |
| 1 chocolate crust | Store bought or homemade both work |
CocoWhip is also part of the B Corp community, which means the brand is working to do better for society and the environment. I like knowing that a shortcut in my kitchen is one I do not have to feel strange about.
The texture is the part I keep coming back to. The filling sets up creamy and spoonable rather than heavy, and the second container adds a light, airy layer that makes each bite feel like a cloud.
It never tastes like a pale imitation of anything, which is the compliment I care about most when I hand a dairy free dessert to a friend who eats everything.
One more thing worth saying out loud. Because you choose the brands, this pie can fit dairy free, vegetarian, and vegan diets when you read labels carefully. Instant pudding mixes vary quite a bit from brand to brand, so take ten seconds to check the box before it goes in your cart.
Buy two containers of CocoWhip, not one. The second container is the topping, and you will want every spoonful of it.
Ingredients
Here is everything you need for one standard chocolate crust pie, which serves 8 people. Prep takes about 5 minutes, and the rest is hands off time in the refrigerator.
For the filling
- 2 containers CocoWhip, 9 oz each, divided
- 1 box instant vanilla pudding, 3.4 oz
- 3/4 cup coconut milk
- 1 teaspoon peppermint extract
- 1 chocolate crust, store bought or homemade
Optional garnish
- 2 tablespoons crushed peppermint
- 1 to 2 tablespoons mini chocolate chips
A few quick notes before you start shopping. Divided means exactly what it sounds like. One container of CocoWhip gets whisked into the filling, and the other container stays untouched for the top.
Use instant pudding mix, not the cook and serve kind, because the filling sets in the refrigerator without any stove time. If your store carries a dairy free vanilla pudding, that is the one to grab for a fully dairy free pie, and chocolate crusts are easy to find in both regular and dairy free versions.
I keep the amounts exactly as written, because the filling depends on the balance between the pudding mix and the coconut milk. I measure the coconut milk in a glass cup instead of eyeballing it, since the filling thickens best when that ratio stays as written.
For the garnish, I crush peppermint candies in a zip top bag with the flat side of a meat mallet, which takes about a minute and saves cleaning a food processor. A small handful is plenty. If you are not a fan of candy cane crunch, the mini chocolate chips alone look festive and taste great.
Instructions
The method is genuinely simple, and the whole thing is a no cook process. No stove, no oven, no thermometer, just a whisk and a little patience while the pie chills.
- Whisk the filling. Mix one container of CocoWhip, the dry pudding mix, the peppermint extract, and the coconut milk with a whisk for 2 minutes. Keep going until the mixture looks smooth and slightly thick, with no dry pockets of pudding mix hiding at the bottom of the bowl.
- Let it set. Let the filling set for 15 minutes. It will firm up a little and taste more settled after this short rest.
- Fill the crust. Add the filling to the pie crust and spread it evenly. A spatula works well here, and a gentle hand keeps the crust edge clean.
- Add the garnish. Spread or pipe the entire second container of CocoWhip on top. Then sprinkle with crushed peppermint and mini chocolate chips if you like. Piping gives you pretty swirls, and spreading gives you that homemade, snowy look. Both work.
- Chill. Refrigerate for at least 2 hours before serving. This is the step that turns a bowl of fluffy filling into a sliceable pie.
If you are planning your day around this pie, here is how the timing breaks down.
| Stage | Time |
|---|---|
| Prep | 5 minutes |
| Filling rest | 15 minutes |
| Chilling | At least 2 hours |
The recipe source lists a total time of 2 hours 5 minutes, which counts the 5 minutes of prep and the 2 hours of chilling.
If you also count the 15 minute rest, plan on a little more, close to 2 hours and 20 minutes from start to serve. Either way, it is a make ahead dessert, which is exactly what you want during a busy holiday week.
A few serving notes I have picked up along the way. Keep the pie in the refrigerator until the moment you are ready to serve, since cold CocoWhip holds its shape best. A knife dipped in warm water gives you cleaner slices through the fluffy topping.
Chill for the full 2 hours. A pie pulled out early will taste wonderful but slide on the plate.
Leftovers are a treat the next day, though the topping softens a little as it sits. I have never had trouble finding someone willing to finish the last slice, so that is rarely a problem in my house.
This pie is built for holiday entertaining and Christmas dessert tables. It works just as well on a cozy weeknight when you want something festive without turning on the oven. On a buffet, keep it away from the warm dishes so the topping stays firm.
Around here it has become the dessert I bring when I want to look like I planned ahead, even when I absolutely did not.
FAQs
What is peppermint pudding pie?
Can peppermint pudding pie be made dairy-free or vegan?
How long does peppermint pudding pie need to set in the refrigerator?
What kind of crust is best for a peppermint pudding pie?
Peppermint Pudding Pie
Peppermint Pudding Pie Let me be honest about how I usually show up to a holiday party. I am the person holding a box of store bought cookies instead of a homemade dessert.
- Total Time: 125 min
- Yield: 8 1x
Ingredients
Main
2 Containers CocoWhip, 9 oz (divided)
1 3.4 oz instant pudding, Vanilla
3/4 Coconut Milk
1 TSP Peppermint Extract
1 Chocolate Crust, Standard, store-bought or homemade
Optional Garnish
2 TBSP Crushed Peppermint
1–2 TBSP Mini Chocolate Chips
Instructions
1-Mix one container of CocoWhip, Drying Pudding: Mix one container of CocoWhip, Drying Pudding Mix, Peppermint Extract and Coconut Milk with a whisk for two minutes.
2-Let set for 15 minutes: Let set for 15 minutes.
3-Add filling to pie crust and spread: Add filling to pie crust and spread evenly.
4-Add garnish: Add garnish. Spread or pipe the the entire 2nd container of CocoWhip on top. Sprinkle with crushed peppermint and mini chocolate chips if desired.
5-Refrigerate for at least 2 hours before: Refrigerate for at least 2 hours before serving.
Last Step:
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