This Peppermint Pie is an easy no bake dessert with Jello pudding mix and Cool Whip in an Oreo cookie crust. No bake peppermint pie is the perfect holiday dessert!
Easy Peppermint Pie Recipe
There are a lot of peppermint pie recipes out there, but I am pretty sure this one is the easiest peppermint pie recipe you can make. It's cool and creamy, with just the right amount of peppermint flavor.
I modeled this no bake pie after my eggnog pie. People love that one because it is so simple to make -- it's also delicious!
If you are looking for an easy Christmas dessert for the holiday season, this easy recipe is for you!
You only need a few simple ingredients for this festive candy cane pie recipe. They should be easy to find in your grocery store. Full amounts are in the printable recipe card at the bottom of the post.
- Oreo cookies -- for the pie crust. You can use a store bought crust or make a graham cracker crust or chocolate crust using chocolate cookies.
- Butter -- melted butter for the homemade pie crust
- Instant vanilla pudding -- Jello pudding for the pie filling
- Red food coloring -- I used red gel coloring for a pretty pink color.
- Peppermint extract -- to flavor the filling
- Cool Whip -- to make the filling nice and fluffy
- Crushed peppermint candies -- for decoration. You can crush up whole peppermint candy canes if you want.
How to Make Peppermint Pie
First, make the homemade Oreo crust. Use a food processor or freezer bag and rolling pin to crush the cookies. You don't have to scrape the filling out first.
Then, melt butter in a small bowl, and mix the butter with the crushed cookies. Press mixture into a 9-inch pie plate using a large spoon or the back of a measuring cup.
Pop the crust into the freezer for a few minutes while you prepare the filling. This will set the crust -- no need to bake it!
Beat the instant pudding and milk using a hand mixer in a large bowl. Then, mix in the food coloring. I used about 5 drops of gel. If you are using regular food coloring, you may have to use a little more.
Mix in the peppermint extract. I tried using a teaspoon and found that to be a little too much. Half a teaspoon is just right. Of course, you can add more if you really love peppermint!
Finally, gently fold the whipped topping into the pudding mixture. Use a spatula, and fold until well blended.
Scoop the creamy peppermint filling into the prepared pie crust. Use the leftover Cool Whip to decorate the pie. You can use a piping bag to pipe stars around the edge or simply spread the whipped topping on top of the minty filling.
Sprinkle crushed peppermint or chopped candy cane pieces on top of the whipped topping for a festive touch!
How to Store
Refrigerate the pie for at least 4 hours to set. You can make this delicious pie up to 2 days ahead of time, but I recommend decorating it the day you will be serving it. Refrigerate leftover pie in an airtight container or covered with plastic wrap for 3-4 days. It tends to get a little too soft after that. You can freeze the pie for up to 2 months for best result.
You will need a 9-inch pie pan or 9-inch prepared crust for this recipe.
Be sure to thaw the whipped topping before using. You only need 2 cups of whipped topping, not then entire tub. Measure out 2 cups from an 8-ounce container using a measuring cup.
Don't use a mixer to mix the Cool Whip, as it will break down and won't be as fluffy.
Decorate with crushed candy canes or peppermint candy the day of serving. Peppermint tends to run a little when refrigerated.
More Peppermint Dessert Recipes
If you love all things peppermint, try my peppermint mocha dip or my white chocolate peppermint fudge or chocolate peppermint fudge and peppermint brownies. Be sure to browse my easy dessert recipes for more no bake pies and even more delicious desserts!
Peppermint Pie Recipe
- 5 tablespoons butter
- 22 Oreo cookies not double stuf
- 3.4 oz instant vanilla pudding
- ¾ cup milk
- 5 drops red gel food coloring
- ½ teaspoon peppermint extract
- 2 cups Cool Whip thawed
- Crush the cookies in a food processor or in a freezer bag, using a rolling pin
- Melt butter, and mix with cookie crumbs until mixture is the texture of wet sand
- Spray a 9-inch pie pan with non stick spray, and press the cookie mixture in the bottom of the pie plate, using a large spoon or measuring cup. Place in freezer while you prepare the filling
- Pour the dry pudding mix into a large mixing bowl
- Add the milk, and beat with electric mixer on medium speed until well combined
- Add the food coloring, and mix until combined
- Add the peppermint extract, and mix well
- Gently fold in the Cool Whip using a spatula until well blended
- Spoon the filling into the prepared pie crust, and smooth until nice and even
- Refrigerate for at least 4 hours or until set. Decorate with remaining Cool Whip and crushed peppermint candies
Nutrition information is estimated. Please do your own calculation to fit special diets.
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