No-Bake Peppermint Pie

This no-bake peppermint pie is the hit of the holidays. A crunchy cookie crust surrounds a cool & creamy minty filling. No oven needed – you make it in your freezer. Easy as pie and perfect for the holidays!

There are pies we enjoy at Christmas, but what about a pie that actually tastes like Christmas? 

This Peppermint Pie with Chocolate Crust combines all the flavors of the season – cookies for Santa, the sweet mint of a candy cane, and the cool, creamy filling like newly fallen snow.

This mint cream pie is super easy to make and requires zero cooking. Perfect for when you’ve got a kitchen running at full capacity as you’re preparing the holiday dinner.

Your oven gets a much-needed day off, and your family and friends get to enjoy an amazing holiday dessert. 

Not only is this pie delicious – it’s beautiful, too. You can’t help but be drawn to its bright Christmas colors that sing out gloriously from the dessert table.

This no-bake holiday pie is also a great way to let younger chefs try their hands at cooking without worrying about heat, fire, knives, burns, or a smoky kitchen. It’s one of the safer recipes you’ll find.

INGREDIENTS – WHAT YOU NEED

This easy 6-ingredient dessert is made from crushed Oreos and butter for the crust, plus a filling that combines cream cheese, sugar, whipped cream, and crushed candy canes. Check out the photo below to see everything you need to make easy holiday pie.

HOW TO MAKE PEPPERMINT PIE

Start by separating your Oreos, removing the cream from each cookie (if you can’t bear to throw away the yummy cream filling, I’ve posted an idea down below for reusing it). Place the cookies into a food processor.

Process the cookies in a food processor until they become fine crumbs.

Gradually add butter, until cookies become slightly moist. (Wet sand consistency.) 

If you do not use all the butter that is okay. Mix well.

Press cookie mixture into the bottom of a greased cheesecake pan. Press firmly.

Next, add your cream cheese and sugar into a large mixing bowl and mix until smooth.

Wipe clean the inside of your food processor, then pour in half your package of peppermints. Process until fine, then add to cream cheese mixture.

Spoon in cool whip and mix with a hand mixer until smooth.

Pour cheesecake batter over the crust and smooth out evenly with a pastry spatula.

Place in the fridge for 3 hours. It can be uncovered, or cover with a loose-fitting sheet of aluminum foil. Try not to let it touch the smooth surface of your pie.

Place pie in the freezer for one hour. Cut, serve and enjoy! 

Optional toppings: Place the rest of your peppermints into your food processor and process them into small pieces. Add extra cool whip on the edges. Sprinkle peppermints on top. I love to add it to the whipped cream for a pretty pop of color.

HOW DO YOU CRUSH PEPPERMINTS?

Those classic red & white peppermint candy canes or candies can be crushed easily in a food processor. Use the pulse setting for maximum control over the size of the pieces. This recipe calls for both small, crushed chunks and fine granules.

WHAT KIND OF PEPPERMINTS SHOULD I USE?

You can use hard or soft peppermint candies, depending on what level of crunch you’re looking for. Also, regular Christmas candy canes work perfectly!

WHAT DO I DO WITH THE OREO FILLING?

It seems tragic to throw away what some consider to be the best part of Oreos – the filling. Instead, save it in a bowl or Tupperware and use it to make cupcake toppers. 

Start by taking a small bit of the cream filling and rolling it into a small ball the size of a marble. Repeat until you have a nice collection of delicious white marbles. 

Then melt 6 ounces of chocolate chips (milk chocolate or semi-sweet) in the microwave on high, 30 seconds at a time. Stir every 30 seconds to let the built-up heat help melt the chocolate. Once it’s fully melted, dip the marbles into the melted chocolate, 5 at a time, until all sides are coated in chocolate. 

Remove by scooping them out one by one with a fork or by using mini serving tongs. Place on top of wax paper until the chocolate cools and hardens. You now have amazing cupcake toppers!

PRO TIPS/RECIPE NOTES

Keep a few of your mints/candy canes intact to use as additional garnishes on your finished pie. I love to add it to the whipped cream!

Although it’s called a freezer pie, it’s really the fridge that does the work. The freezer is just to finish setting the pie and crank up the coolness. Don’t let that pie linger in the freezer too long or you’ll be chipping away at an ice block.

Your pie can be covered with plastic wrap and kept for up to 3 days in the fridge or 3 months in the freezer.

WHAT OTHER DELICIOUS PIES CAN YOU MAKE?

• Make this fantastic Malt Milkshake Chocolate Ice Cream Pie 
• Create this incredibly delicious Chocolate Coconut Pie
• Bake this yummy Old Fashioned Pumpkin Pie 
• Make this Mile-High Pumpkin Sundae Pie
• Create the World’s Best Peach Pie
• Make this Fresh Raspberry Tart 

If you make this holiday dessert, I would love to see it! Snap a picture of it and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver.

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No-Bake Peppermint Pie

Course Dessert

Cuisine American

Keyword Candy Cane Pie, Peppermint desserts, Peppermint Pie

Servings 8

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Prep Time 30 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Peppermint Pie with a cookie crust combines the best flavors of Christmas in a cool and creamy no-bake pie. It’s candy canes, snowfall, and a little Christmas magic, all mixed together in a sweet dessert guaranteed to be a hit this holiday season.

Ingredients

 

• ▢ 2 packages oreos remove the cream from each cookie
• ▢ 3 tbsp salted butter melted
• ▢ 16 ounces cream cheese
• ▢ 2/3 cup granulated sugar
• ▢ 16 ounces cool whip
• ▢ 1 bag candy canes or peppermints

Instructions

• Start by separating your oreos. Placing the cookies into a food processor. Process them down until fine.
• Gradually add butter, until cookies become slightly moist. (wet sand consistency) If you do not use all the butter that is okay. Mix well.
• Press cookie mixture into the bottom of a greased cheesecake pan. Press firmly.
• Add cream cheese and sugar into a large mixing bowl and mix until smooth.
• Place half your package of peppermints into food processor and process until fine.
• Add to cream cheese mixture.
• Add in cool whip and mix with hand mixture until smooth.
• Pour cheesecake batter over crust and smooth out evenly.
• Place in the fridge for 3 hours.
• Optional toppings: place the rest of your candy canes/peppermints into your food processor and process into small pieces.
• Sprinkle on top of cheesecake.
• Place in the freezer for one hour. Serve and enjoy!

Notes

Keep a few of your mints/candy canes intact to use as additional garnishes on your finished pie.

Your peppermint pie can be covered with plastic wrap and kept for up to 3 days in the fridge or 3 months in the freezer.

Nutrition

Serving: 1g | Calories: 912kcal | Carbohydrates: 113g | Protein: 11g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 781mg | Potassium: 385mg | Fiber: 3g | Sugar: 74g | Vitamin A: 994IU | Calcium: 143mg | Iron: 10mg

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