Christmas Peppermint Pie
A creamy, no-bake peppermint pie with Oreo crust, whipped peppermint filling, and candy cane crunch, sweet, festive, and perfect for the holidays!
Equipment
- mixing bowl for combining filling ingredients
- electric mixer for beating cream and cream cheese
- 9-inch pie dish for assembling the pie
Ingredients
- 24 Oreo cookies (crushed into fine crumbs)
- 5 tbsp melted butter
- 1 8 oz package cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 cup heavy whipping cream
- ½ tsp peppermint extract
- ½ cup crushed candy canes (plus more for topping)
- Red or pink food coloring (optional)
- Whipped cream for garnish
Instructions
- Mix Oreo crumbs and melted butter until combined. Press into a 9-inch pie dish and refrigerate for 20 minutes.
- In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and peppermint extract; mix well.
- In a separate bowl, beat heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Fold in crushed candy canes and a few drops of red or pink food coloring to create a festive swirl.
- Pour filling into chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Top with whipped cream and extra crushed candy canes before serving.
Notes
Store in the fridge up to 4 days or freeze for up to 2 months. Adjust peppermint extract to taste. Use a store-bought crust for convenience. Cool Whip works as a shortcut. For a chocolate version, layer ganache on the crust before adding filling.
Nutrition
Calories: 410kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 210mgFiber: 1gSugar: 30g