Description
This No Bake Peppermint Pie combines a crunchy Oreo and candy cane kiss crust with a creamy peppermint and cream cheese filling. Perfectly festive and refreshing, this easy dessert requires no oven and is chilled until set, making it a great holiday treat for any occasion.
Ingredients
Scale
Crust
- 18 Oreos, crushed
- ¼ cup (57g) unsalted butter, melted
- ⅓ bag Hershey’s Candy Cane Kisses, unwrapped and chopped (about ⅓ of 1 bag)
Filling
- 1 cup (240mL) heavy cream
- 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
- 2 drops red food coloring (optional)
- Remaining ⅔ bag Hershey’s Candy Cane Kisses, chopped, divided
Instructions
- Prepare the crust: In a medium bowl, combine the crushed Oreos and ¼ cup of the chopped Candy Cane Kisses. Drizzle the melted butter evenly over this mixture and stir thoroughly. Press the mixture evenly into the bottom of a 9-inch springform pan or an 8 to 9-inch pie plate. Chill it in the refrigerator for at least 30 minutes to set.
- Whip the cream: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form, which takes about 3 to 4 minutes. Once whipped, place the bowl in the refrigerator until ready to use.
- Make the cream cheese filling: In a large bowl, using a hand mixer or the same stand mixer bowl with the paddle attachment, beat the softened cream cheese on medium-high speed until smooth. Lower the speed and add the powdered sugar, then increase speed to medium-high again and beat until smooth and creamy. Add vanilla extract, peppermint extract, and red food coloring if using. Continue beating until well combined, scraping the sides as needed.
- Combine whipped cream and filling: Turn off the mixer and gently fold the cold whipped cream into the cream cheese mixture with a large spatula until no red swirls remain. Stir in ⅔ cup of the chopped Candy Cane Kisses evenly.
- Assemble the pie: Pour the filling onto the chilled crust and spread it evenly using a spatula or offset spatula. Sprinkle the remaining chopped Candy Cane Kisses over the top.
- Chill to set: Cover the pie with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully and the flavors to meld.
- Storage: Store leftovers tightly covered in the refrigerator for up to 5 days. For longer storage, wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Notes
- Use regular Oreo cookies with the filling for best texture and flavor.
- You can omit the red food coloring for a natural white peppermint filling, or use your preferred brand such as AmeriColor for a vibrant color.
- Carefully fold whipped cream into the cream cheese mixture to keep the filling light and fluffy.
- If a springform pan is not available, a regular pie plate of 8 to 9 inches works well.
- Chilling time is important to achieve the best texture and flavor — do not skip or shorten it.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
