The Easiest Peppermint Pie Recipe

Introduction

This easiest peppermint pie is a refreshing, no-bake dessert that combines a crunchy Oreo crust with a creamy, minty filling. Perfect for the holidays or any time you want a cool and festive treat.

Ingredients

• 5 tablespoons butter
• 22 Oreo cookies (not double stuf)
• 3.4 oz instant vanilla pudding mix
• ¾ cup milk (whole or 2 percent)
• 5 drops red gel food coloring
• ½ teaspoon peppermint extract
• 2 cups Cool Whip (thawed)

Instructions

1. Step 1: Crush the Oreo cookies in a food processor or place them in a freezer bag and crush with a rolling pin until finely ground.
2. Step 2: Melt the butter and mix it with the crushed cookies until the mixture resembles wet sand.
3. Step 3: Spray a 9-inch pie pan with non-stick spray, then press the cookie mixture evenly into the bottom to form the crust. Place the crust in the freezer while preparing the filling.
4. Step 4: In a large mixing bowl, combine the instant vanilla pudding mix with milk. Beat with an electric mixer on medium speed until smooth and well combined.
5. Step 5: Add the red gel food coloring and peppermint extract to the pudding mixture, mixing well to incorporate.
6. Step 6: Gently fold in the thawed Cool Whip using a spatula until the filling is smooth and well blended.
7. Step 7: Spoon the filling into the prepared cookie crust, smoothing the top evenly with a spatula.
8. Step 8: Refrigerate the pie for at least 4 hours or until fully set. Before serving, decorate with additional Cool Whip and crushed peppermint candies if desired.

Tips & Variations

• Use whole Oreo cookies for a firmer crust or add a pinch of salt to balance the sweetness in the filling.
• Swap the red food coloring for green to create a classic peppermint pie look.
• For a chocolate peppermint twist, mix in mini chocolate chips or drizzle melted chocolate on top before chilling.

Storage

Store the peppermint pie covered in the refrigerator for up to 3 days. To serve, let the pie sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as it may alter the texture of the Cool Whip filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with chocolate graham crackers or chocolate wafer cookies for a different flavor and texture.

Is there a dairy-free alternative for this pie?

Yes, use dairy-free pudding mix, plant-based milk, and a non-dairy whipped topping to make a vegan-friendly version of this peppermint pie.

The Easiest Peppermint Pie Recipe

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4.9 from 133 reviews

This easy peppermint pie recipe combines a crunchy Oreo cookie crust with a creamy, mint-flavored pudding filling. Perfect for holiday gatherings or any time you crave a refreshing dessert, this no-bake pie features a smooth blend of peppermint extract and a hint of vanilla, all topped with fluffy Cool Whip and crushed peppermint candies.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 5 tablespoons butter
• 22 Oreo cookies (not double stuf)

Filling

• 3.4 oz instant vanilla pudding mix
• ¾ cup milk (whole or 2 percent)
• 5 drops red gel food coloring
• ½ teaspoon peppermint extract
• 2 cups Cool Whip (thawed)

Garnish

• Remaining Cool Whip (for topping)
• Crushed peppermint candies (for decoration)

Instructions

1. Prepare the crust: Crush the Oreo cookies in a food processor or place them in a freezer bag and crush with a rolling pin until finely ground.
2. Mix crust ingredients: Melt the butter and combine it thoroughly with the crushed cookies until the mixture resembles wet sand.
3. Form the crust: Spray a 9-inch pie pan with non-stick spray, then press the cookie mixture evenly into the bottom of the pan using a large spoon or measuring cup. Place the crust in the freezer to firm up while you prepare the filling.
4. Make the pudding filling: In a large mixing bowl, pour in the dry instant vanilla pudding mix.
5. Add milk and beat: Pour in the ¾ cup of milk and use an electric mixer on medium speed to blend the mixture until well combined and slightly thickened.
6. Add color and flavor: Stir in the red gel food coloring drops and mix until evenly distributed. Then add the peppermint extract and blend well to infuse the mint flavor.
7. Fold in Cool Whip: Gently fold the 2 cups of thawed Cool Whip into the pudding mixture using a spatula, ensuring an airy, smooth texture without deflating the whipped topping.
8. Assemble the pie: Spoon the peppermint pudding filling into the prepared Oreo crust and smooth the top evenly.
9. Chill the pie: Refrigerate the pie for at least 4 hours or until fully set and firm.
10. Garnish and serve: Before serving, decorate the pie with the remaining Cool Whip and sprinkle crushed peppermint candies on top for a festive and flavorful finish.

Notes

• You can use a hand-held food processor or manually crush the cookies with a rolling pin if you don’t have a food processor.
• If you prefer a stronger peppermint flavor, adjust the peppermint extract to taste.
• For a more festive look, add red and green sprinkles along with the peppermint candies on top.
• Make sure the Cool Whip is fully thawed before folding to prevent lumps.
• Keep the pie refrigerated until serving to maintain texture and freshness.

Keywords: peppermint pie, no bake pie, Oreo crust, instant pudding dessert, holiday dessert, mint pie