Description
This No Bake Peppermint Pie is a festive and creamy dessert featuring a chocolate cookie crust combined with peppermint-flavored cream cheese filling. It’s topped with chopped Hershey’s Candy Cane Kisses for a delightful minty crunch, making it perfect for holiday celebrations or any time you crave a refreshing, easy-to-make treat.
Ingredients
Crust
- 18 Oreos, crushed
- ¼ cup (57g) unsalted butter, melted
- 1 bag Hershey’s Candy Cane Kisses, unwrapped, chopped, and divided
Filling
- 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
- 1 cup (240mL) heavy cream
- Red food coloring, 2 drops (optional)
Instructions
- Prepare the crust: Place the crushed Oreos and ¼ cup of the chopped Hershey’s Candy Cane Kisses in a medium bowl. Toss together to combine. Drizzle the melted butter evenly over the mixture and stir until completely mixed. Press this mixture evenly into the bottom of a 9-inch springform pan or an 8 or 9-inch pie plate. Refrigerate for at least 30 minutes to set.
- Make whipped cream: In a medium bowl, use a hand mixer or stand mixer with a whisk attachment to beat the heavy cream until stiff peaks form, about 3-4 minutes. Chill the whipped cream in the refrigerator until ready to use.
- Prepare the filling base: In a large bowl, beat the softened cream cheese on medium-high speed until smooth using a hand mixer or stand mixer with a paddle attachment. Lower the speed and add powdered sugar, then increase speed and beat until smooth again. Add vanilla extract, peppermint extract, and red food coloring (if using), mixing until evenly combined. Scrape down the bowl as needed.
- Fold in whipped cream and candy: Turn off the mixer and gently fold the chilled whipped cream into the cream cheese mixture using a large spatula until the red color swirls disappear and the filling is uniform. Fold in ⅔ cup of the remaining chopped Hershey’s Candy Cane Kisses until evenly dispersed.
- Assemble and chill: Pour the filling onto the prepared crust and spread evenly with a spatula or offset spatula. Sprinkle the remaining chopped Hershey’s Candy Cane Kisses over the top. Cover the pie with foil or plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the pie to fully set.
- Serve and store: Serve chilled. Store leftovers covered tightly in the refrigerator for up to 5 days, or wrap tightly and freeze for up to 2 months. Thaw frozen pie in the refrigerator overnight before serving.
Notes
- Use regular Oreo cookies with the regular cream filling for the best crust texture and taste.
- Red food coloring is optional; AmeriColor brand is preferred but any food coloring brand can be used or omitted entirely.
- For easier handling, chill the whipped cream thoroughly before folding it into the cream cheese mixture.
- You can substitute the springform pan with a standard pie plate if preferred.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
