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peppermint pie
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4.82 from 11 votes

Vegan Peppermint Cream Pie with Chocolate Cookie Crust

This vegan peppermint cream pie has a chocolatey cookie crust with a white chocolate and peppermint filling and is topped with crushed candy canes!
Course Dessert
Cuisine Pie
Prep Time 15 minutes
Resting time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Calories 271kcal
Author Ligia Lugo



  • 24 chocolate cookie sandwiches
  • 5 tbsp unsalted vegan butter melted


  • 2 cups cold almond milk
  • 2 boxes (3.3 oz each) instant white chocolate pudding mix
  • ½ tsp peppermint extract
  • 1 container (8 oz) whipped topping, thawed or 2 cups whipping cream.
  • red food coloring optional


  • Candy Canes Be sure to use a vegan brand



  • Add cookies to food processor and grind into fine crumbs.
    Make crust
  • In a large bowl, combine melted butter and cookie crumbs until well combined.
    Crumbs and butter
  • Press into pie plate firmly.
    press into plate
  • Chill in refrigerator at least 30 minutes, longer is fine.


  • In a large whisk together almond milk and pudding mix until smooth and creamy.
  • Stir in peppermint extract.
    Add ingredients.
  • Add food coloring, if using.
    add cream
  • Fold in about 1 cup of whipped topping.
    add test
  • Spoon into crust.
  • Chill in refrigerator for at least 3 hours.
  • Add remaining whipped topping to the top and decorate as desired.
  • Serve immediately or place in refrigerator until ready to serve.
    peppermint pie


Calories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 161mg | Fiber: 1g | Sugar: 18g | Vitamin A: 318IU | Calcium: 79mg | Iron: 3mg