Description
This delicious No Bake Peppermint Pie combines a rich Oreo and candy cane crust with a creamy peppermint-flavored filling, offering a festive treat perfect for the holiday season or any time you want a refreshing minty dessert. The pie is easy to prepare without baking, featuring layers of crushed Oreos, chopped peppermint kisses, and smooth cream cheese filling swirled with whipped cream and a hint of peppermint extract.
Ingredients
Scale
Crust
- 18 Oreos, crushed
- ¼ cup (57g) unsalted butter, melted
- 1 cup Hershey’s Candy Cane Kisses, unwrapped and chopped, divided
Filling
- 8 ounces (227g) full-fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 cup (240mL) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 drops red food coloring (optional)
- ⅔ cup chopped Hershey’s Candy Cane Kisses (from the divided amount above)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed Oreos and ¼ cup of chopped Candy Cane Kisses. Drizzle the melted butter evenly over the mixture and stir thoroughly to combine. Press this mixture evenly into the bottom of a 9-inch springform pan or an 8-9 inch pie plate. Place in the refrigerator to chill for at least 30 minutes to set the crust.
- Make whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3-4 minutes. Once whipped, keep the cream chilled in the refrigerator until ready to fold into the filling.
- Mix the filling: In a large bowl, beat the softened cream cheese on medium-high speed until smooth using a paddle attachment or hand mixer. Reduce speed to low, add powdered sugar, then increase to medium-high speed again and beat until fully smooth. Add vanilla extract, peppermint extract, and red food coloring if using, then continue beating until fully incorporated. Scrape down the sides as needed.
- Fold in whipped cream and Kisses: Turn off the mixer and gently fold the chilled whipped cream into the cream cheese mixture using a large spatula until any red swirls disappear, creating an even color. Then fold in ⅔ cup of the chopped Candy Cane Kisses until evenly distributed.
- Assemble and chill the pie: Pour the filling over the prepared crust and smooth the top with a spatula. Sprinkle the remaining chopped Candy Cane Kisses evenly on top. Cover the pie with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully before serving.
- Storage: Keep leftovers covered tightly in the refrigerator for up to 5 days. For extended storage, wrap the pie tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Notes
- Use regular stuffed Oreos for the best crust texture and flavor.
- For red food coloring, AmeriColor brand is recommended, but you can use any brand or omit it for a natural look.
- Chilling time is important for the crust and filling to set properly for best texture.
- Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
- If dissolving peppermint extract flavor is desired, adjust quantity carefully as it has a strong taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
