Description
This stunning No Bake Peppermint Pie features a chocolatey Oreo crust filled with creamy peppermint filling and topped with festive Candy Cane Kisses – the perfect holiday dessert!
Ingredients
Crust:
- 18 Oreo cookies, crushed
- ¼ cup (57g) unsalted butter, melted
Filling:
- 1 cup (240mL) heavy cream
- 8 oz (227g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red food coloring (optional, but so pretty!)
- 1 bag Hershey’s Candy Cane Kisses, unwrapped, chopped, and divided
Instructions
Dump those Oreos in a food processor and pulse until they’re chunky crumbs. Don’t have one? I’ve beaten cookies to death in a plastic bag with a rolling pin plenty of times. Mix the crumbs with melted butter until it holds together when you squeeze it. Press it hard into your pie pan – I mean really mash it down, especially around the edges. Stick it in the fridge for thirty minutes or your slices will fall apart later.
Whip the heavy cream until it forms peaks that don’t flop over. Takes about three minutes with my mixer. Don’t overdo it or you’ll make butter. Set it aside. Beat the cream cheese until it’s smooth – any lumps now means lumps in your pie. Add powdered sugar, vanilla, and peppermint extract. Mix it all up.
Take your whipped cream and fold it into the cream cheese stuff real gentle-like. Use a big spoon and kind of cut down through it, then scoop under and fold over. Don’t stir it or you’ll knock all the air out. Add food coloring if you want it pink – I usually do because it looks more festive.
Chop up half the candy and fold it in. Save the rest for the top because that’s what makes people go “wow” when you bring it out.
Dump the filling in the crust and smooth it out. Sprinkle the rest of the chopped candy on top. Cover with plastic wrap and stick it back in the fridge for at least four hours. I usually make it the night before because waiting sucks but it’s worth it.
Notes
Crush cookies when they’re cold – they break nicer and don’t turn to dust
Those cream cheese blocks aren’t always exactly 8 ounces so weigh it if you can
Stop beating cream cheese the second it looks smooth or it gets grainy
Filling too thick? Add heavy cream one spoonful at a time
Want more chocolate? Melt some and drizzle it over the crust first
- Prep Time: 20 minutes
- Cook Time: Chill Time: 4 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American