No-Bake Peppermint Pie
Cool, creamy, and bursting with peppermint flavor, this No-Bake Peppermint Pie recipe is the ultimate make-ahead holiday dessert that everyone will love!
Servings: 8 people
Calories: 407kcal
Cost: $8.06
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
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
Serving: 1slice | Calories: 407kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 362mg | Potassium: 193mg | Fiber: 1g | Sugar: 42g | Vitamin A: 367IU | Calcium: 110mg | Iron: 3mg