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No Bake Peppermint Pie Recipe

No Bake Peppermint Pie Recipe
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★★★★★

4.8 from 19 reviews

A festive and refreshing No Bake Peppermint Pie featuring a chocolate Oreo crust, a creamy peppermint-infused filling, and topped with crushed Hershey’s Candy Cane Kisses. Perfect for holiday gatherings or a cool, sweet treat any time of year.

Ingredients

Scale

Crust

  • 18 Oreos (crushed)
  • ¼ cup (57g) unsalted butter (melted)
  • ⅓ cup chopped Hershey’s Candy Cane Kisses (from 1 bag, unwrapped and divided)

Filling

  • 8 ounces (227g) full-fat block cream cheese (softened to room temperature)
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup (240mL) heavy cream
  • red food coloring (optional)
  • remaining ⅔ cup chopped Hershey’s Candy Cane Kisses (for folding in and topping)

Instructions

  1. Prepare the Crust: In a medium bowl, combine crushed Oreos and ¼ cup of chopped Hershey’s Candy Cane Kisses. Drizzle the melted butter evenly over the mixture and stir until fully combined. Press the mixture evenly into the bottom of a 9-inch springform pan or 8-9 inch pie plate. Refrigerate for at least 30 minutes to set.
  2. Whip the Cream: Using a hand mixer or stand mixer with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 to 4 minutes. Keep the whipped cream chilled until ready to use.
  3. Make the Filling Base: In a large bowl with a hand mixer or the paddle attachment of a stand mixer, beat the softened cream cheese on medium-high speed until smooth. Lower the speed and add powdered sugar, then increase speed again until well combined. Add vanilla extract, peppermint extract, and red food coloring if using, and mix until smooth. Scrape down the sides as needed.
  4. Incorporate Whipped Cream and Candy: Gently fold the chilled whipped cream into the cream cheese mixture until the red swirls disappear, creating a uniform filling. Fold in ⅔ cup of the chopped Candy Cane Kisses evenly.
  5. Assemble and Chill: Pour the filling over the chilled crust and spread evenly. Sprinkle the remaining chopped Candy Cane Kisses on top. Cover the pie tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely before serving.
  6. Storage: Leftover pie should be stored covered in the refrigerator for up to 5 days. For extended storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • If you prefer, substitute the Oreo crust with a graham cracker crust for a different twist.
  • Red food coloring is optional but adds a festive look to the pie.
  • Make sure the whipped cream reaches stiff peaks for proper folding into the filling.
  • This pie can be made a day ahead to allow flavors to meld and filling to set properly.
  • Handle the peppermint candy carefully when chopping to avoid sticky mess.

Nutrition

Keywords: no bake peppermint pie, holiday dessert, peppermint candy pie, chocolate crust pie, creamy peppermint pie, Christmas dessert

Find it online: https://todayfoodrecipe.com/no-bake-peppermint-pie-recipe/