Peppermint Pie Recipe
This Peppermint Pie is the best no-bake holiday pie. We love the flavors and that we can make it ahead of time to make things even easier this holiday season.
Servings 12 servings
- 1 9-inch Oreo Crust , store bought or homemade
- 8 ounces (226g) cream cheese, softened
- ⅓ cup (67g) granulated sugar
- ¼ teaspoon peppermint extract
- 12 ounces (339g) whipped topping, divided
- 5 drops Red Food Coloring
- Crushed Candy Canes for garnish
If using a homemade crust, chill until ready to fill.
Add cream cheese and sugar to a large bowl and beat with a hand or a stand mixer until smooth. Mix in peppermint extract.
Add 8 ounces whipped topping and mix on low speed until fluffy. Add food coloring and mix slowly until entire mixture is a light pink.
Pour cream cheese mixture into pie crust. Spread to fill and then cover and chill at least 1 hour.
Before serving, decorate the top of the pie with the remaining 4 ounces whipped topping and sprinkle with crushed candy canes.
Store loosely covered in the refrigerator for up to 3 days or freeze for up to a month.
- Be sure to use peppermint extract, not mint. Mint extract tastes like toothpaste.
- Do a taste test after mixing to make sure you don’t need more extract. ¼ teaspoon was perfect for us, but you may want it stronger. A little goes a long way!
- I used regular grocery store food coloring (McCormick/generic), not gel food coloring. You’ll need less drops if using gel food coloring.
- Find candy cane bits in the holiday baking aisle during the Christmas season. These are easier to use than crushing candy canes.
- Don’t add the candy cane bits to the whipped topping until ready to serve; they tend to dissolve.
Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 139mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 275IU | Calcium: 41mg | Iron: 1mg