Description
This No Bake Peppermint Pie is a festive and creamy dessert perfect for the holiday season. Featuring a crunchy Oreo and Candy Cane Kiss crust with a smooth peppermint cream cheese filling swirled with red food coloring, it’s easy to make and delightfully refreshing without requiring baking.
Ingredients
Scale
Crust
- 18 Oreos crushed
- ¼ cup (57g) unsalted butter melted
- ⅔ bag Hershey’s Candy Cane Kisses unwrapped, chopped and divided
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
- Remaining ⅓ bag Hershey’s Candy Cane Kisses unwrapped, chopped
- 2 drops red food coloring (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed Oreos and ¼ cup of chopped Candy Cane Kisses. Drizzle melted butter over the mixture and stir until well combined. Press evenly into the bottom of a 9″ springform pan or an 8″ or 9″ pie plate. Chill in the refrigerator for at least 30 minutes.
- Make whipped cream: Using a hand mixer or stand mixer with whisk attachment, beat the heavy cream until stiff peaks form, about 3 to 4 minutes. Keep chilled in the refrigerator until ready to use.
- Prepare the filling: In a large bowl with paddle attachment or hand mixer, beat the cream cheese on medium-high speed until smooth. Lower speed and add powdered sugar, then increase speed again and beat until smooth. Add vanilla extract, peppermint extract, and red food coloring if using, then beat until well combined. Scrape down the sides as needed.
- Combine the filling: Gently fold the cold whipped cream into the cream cheese mixture using a spatula until the red swirls disappear. Stir in ⅔ cup of chopped Candy Cane Kisses evenly.
- Assemble the pie: Pour the filling onto the chilled crust and spread evenly with a spatula. Sprinkle the remaining chopped Candy Cane Kisses over the top.
- Chill the pie: Cover the pie tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely before serving.
- Store leftovers: Keep any leftovers covered in the refrigerator up to 5 days. For longer storage, wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator before serving.
Notes
- Use regular stuffed Oreos for the best texture and flavor in the crust.
- AmeriColor brand is recommended for red food coloring, but any brand or omitting it entirely works fine.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Gently fold in the whipped cream to maintain a light, airy texture.
- For a firmer crust, press the crust mixture firmly and chill for a full hour if time allows.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
