The Easiest Peppermint Pie Recipe
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.
- 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
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)
- Remaining Cool Whip (for topping)
- Crushed peppermint candies (for decoration)
Garnish
Instructions
- 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.
- Mix crust ingredients: Melt the butter and combine it thoroughly with the crushed cookies until the mixture resembles wet sand.
- 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.
- Make the pudding filling: In a large mixing bowl, pour in the dry instant vanilla pudding mix.
- 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.
- 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.
- 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.
- Assemble the pie: Spoon the peppermint pudding filling into the prepared Oreo crust and smooth the top evenly.
- Chill the pie: Refrigerate the pie for at least 4 hours or until fully set and firm.
- 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
Find it online: https://chefmilacook.com/the-easiest-peppermint-pie-recipe/
