Introduction

This No Bake Christmas Peppermint Pie is a festive and creamy dessert perfect for the holiday season. With a rich peppermint flavor balanced by a smooth cream cheese filling and an Oreo crust, it’s easy to make and sure to impress your guests.

The image shows a three-layer dessert with a dark brown crumb crust forming the base and sides, which holds a smooth, pale pink filling in the center. Around the edge of the filling, there is a ring of thick, white whipped cream swirls, spaced evenly. The top of the pink layer is sprinkled with small, crushed pieces of red and white candy. The dessert is placed on a white marbled surface, with a red textured cloth and two red and white candy canes nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Oreo pie crust
1 cup heavy whipping cream
1 1/2 cups powdered sugar
2 packages cream cheese (8 ounces each, softened)
10 drops red food color
2 teaspoons vanilla essence
1 teaspoon peppermint flavoring
1/2 cup crushed peppermint candy canes or mints
1 tub Cool Whip
Crushed peppermint candies for garnish

Instructions

Step 1: In a large bowl, whip the heavy cream until stiff peaks form. Set aside for later.
Step 2: In a medium bowl, cream together the powdered sugar and softened cream cheese until smooth. Add red food color, vanilla essence, and peppermint flavoring, mixing until uniform in color. Fold in ½ cup crushed peppermint candy bits.
Step 3: Gently fold the cream cheese mixture into the whipped heavy cream using a low speed or by hand until fully combined and smooth.
Step 4: Pour the combined mixture into the Oreo pie crust, spreading evenly to form the pie base.
Step 5: Top the pie with a layer of Cool Whip and sprinkle crushed peppermint candies over the top. Chill in the refrigerator for 1-2 hours before serving.

Tips & Variations

For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract or use crushed peppermint extract candies in the filling.
Use a 9-inch Oreo pie crust for the best fit and portion size.
Try adding mini chocolate chips inside the filling for texture and a chocolate twist.
If red food coloring is not preferred, consider using a natural beet juice powder for a subtle pink hue.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, allow the pie to sit at room temperature for about 10 minutes to soften slightly before slicing. Leftovers can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a round pie placed on a white marbled surface. The pie has three distinct layers: the bottom layer is a dark brown crumbly crust forming the base and sides, the middle layer is a smooth, creamy pink filling covering the entire surface inside the crust, and the top layer features a ring of white whipped cream piped evenly around the edge. Scattered across the pink filling are small, crushed bits of red and white candy, adding texture and color contrast. Next to the pie are two red and white striped candy canes and a piece of red knitted fabric. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What size pie crust should I use?

A standard 9-inch Oreo pie crust works perfectly for this recipe and provides ideal proportions for the filling.

Can I substitute Cool Whip with whipped cream?

Yes, you can use freshly whipped cream instead of Cool Whip for a fresher taste and texture. Adjust sweetness as needed.