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Peppermint Pie
This no-bake Peppermint Pie is festive and easy to make. Candy Cane Pie has a light and creamy texture that's brimming with peppermint flavor!
Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
50
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
peppermint, pie
Servings:
8
people
Calories:
407
kcal
Cost:
$7.02
Equipment
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
US Customary
-
Metric
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
Instead of white chocolate pudding, you can use cheesecake or vanilla instant pudding mixes.
Nutrition
Serving:
1
slice
|
Calories:
407
kcal
|
Carbohydrates:
59
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Cholesterol:
29
mg
|
Sodium:
362
mg
|
Potassium:
193
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
367
IU
|
Calcium:
110
mg
|
Iron:
3
mg