Cool, creamy, and packed with peppermint flavor, this No-Bake Peppermint Pie Recipe is the perfect make-ahead holiday dessert everyone will love.
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Peppermint Oreo Pie
If you’re looking for the perfect holiday dessert that’s simple, festive, and full of flavor, this Oreo Peppermint Pie is it. With a homemade Oreo crust made from rich chocolate cookies and melted butter, every bite is cool, creamy, and dreamy. The peppermint candy flavor shines through thanks to a touch of peppermint extract and crushed candy cane pieces without ever turning on the oven.
This easy Christmas dessert is one you’ll want to make again and again, thanks to its classic peppermint Oreo flavor. It is an easy recipe that comes together in just 20 minutes. This delicious pie with its pretty pink color is guaranteed to be a crowd favorite on your dessert table this holiday season.
If you love peppermint desserts as much as I do, be sure to check out my favorite Copycat Chick-fil-A Peppermint Shake.
Recipe Tips for Success
Use finely crushed OREOs for the crust. Using a food processor to crush the OREOs yields the best texture for a smooth, firm crust.
Add the crushed candy cane pieces right before serving. They can become soft if they sit in the Cool Whip topping for too long.
Run your knife under hot water before slicing. This trick creates those picture-perfect slices for serving.
Ingredients & Estimated Cost:
Here is everything you need to make this pie, along with a few substitution recommendations.
- OREO cookies (24 cookies – $2.14): Use a store-bought Oreo crust if you are short on time for making a homemade crust.
- Unsalted butter (5 Tablespoons – $0.78): Mix the butter with the crumbs while it is still warm so the crumbs will stick together.
- Instant white chocolate pudding mix (2 boxes – $1.96): If you don’t have white chocolate pudding, you can use cheesecake or vanilla instant pudding mix.
- Peppermint extract (1/2 teaspoon – $0.33): Use mint extract as a substitute, although it will slightly alter the overall flavor.
- Milk (2 cups – $0.44): Use any milk but skim.
- Cool Whip (8 oz – $1.24): Use 2 cups of whipping cream that has been beaten to stiff peaks. You should have about 4 cups of whipped cream.
- Candy Cane (1 – $0.12): Peppermint candies can also be used as a garnish instead of a candy cane.
The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs. The pricing for this recipe was updated in November 2025.
How To Make Peppermint Pie
Make the crust, make the filling, spread the filling over the crust, chill, top with Cool Whip, and garnish with candy cane pieces. Let me show you how.
- Mix the cookie crumbs and melted butter together.
- Press the mixture into a 9-inch pie plate and chill in the fridge.
- Whisk together the pudding mixes, milk, peppermint extract, and red food coloring (optional).
- Fold in the Cool Whip until combined.
- Spread the mixture into the pie crust and then chill for at least 3 hours.
- Spread the whipped topping over the top of the pie and sprinkle with a crushed candy cane before serving.
No-Bake Peppermint Pie
Recipe Cost 8.06 Serving Cost 1.00Equipment
- Liquid measuring cup
- measuring spoon
- food processor
- large mixing bowl
- mixing spoon
- whisk
- rubber scraper
- pie plate
Ingredients
CRUST:
- 24 OREO cookies
- 5 Tablespoons unsalted butter melted
FILLING:
- 2 (3.3 oz) boxes instant white chocolate pudding mix
- 2 cups cold milk
- ½ teaspoon peppermint extract
- 8 oz container Cool Whip whipped topping thawed
- red food coloring optional
GARNISH:
- 1 candy cane crushed
Instructions
MAKE CRUST:
- Add cookies to a food processor and process until the cookies are fine crumbs.
- Pour the cookie crumbs into a large mixing bowl. Add melted butter and mix until combined and the mixture resembles wet sand.
- Press the mixture firmly into a pie plate. Then, chill in the refrigerator for at least 30 minutes or overnight.
MAKE FILLING:
- In a large bowl, whisk together pudding mixes and milk until smooth and creamy.
- Whisk in peppermint extract and food coloring (if using).
- Use a rubber scraper to fold in half of the Cool Whip.
CHILL AND FINISH:
- Carefully spread the mixture into the prepared crust. Chill in the refrigerator for at least 3 hours or overnight.
- Spread the remaining whipped topping to the top of the pie and sprinkle with a crushed candy cane.
- Serve immediately or place in refrigerator until ready to serve.
Notes
Storage Tips
Store: Keep the pie refrigerated for 3-4 days. Freeze: You can freeze the pie. Just freeze it before adding the crushed candy canes, since they tend to melt when frozen.Nutrition
Peppermint Pie Recipe FAQs
This is a great make-ahead dessert. Make the crust and filling the day before you need it, and top with the Cool Whip and candy cane just before serving.
This is what gives the pie its festive pink color. But you can totally leave it out.
I use a 9-inch pie plate, but a springform pan would also work.
More Dessert Recipes
Add these to your holiday baking list!
Amanda says
This Peppermint Pie flavorful and rich. A true delight for the senses.
Cindy says
I love the creamy texture of this peppermint candy pie, and it’s so delicious. Will definitely make it again.
Jess Jankowski says
Cindy, we are thrilled that you love it!
Jane Saunders says
I love the colours in this pie – incredibly appealing. Also, your ideas for using up the rest of my box of candy canes are excellent.
Jess Jankowski says
Jane, it is such a good way to use up those leftover candy canes! The color is my favorite part, after the taste of course! Enjoy!