No-Bake Peppermint Pie
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) prepared chocolate cookie crust (Oreo style)
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 2–3 drops red food coloring (optional for pink color)
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup crushed candy canes or peppermint candies
- Extra whipped cream for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric hand mixer. Continue mixing until the texture is completely smooth and no lumps remain.
- Stir in the peppermint extract and the red food coloring. If you prefer a more natural look, you can skip the food coloring, but a few drops will give the pie a lovely festive pink tint. Mix until the color is evenly distributed.
- Gently fold in the thawed whipped topping using a rubber spatula. Do not use the electric mixer for this step, as you want to keep the air in the whipped topping to ensure the pie stays light and fluffy. Continue until no white streaks are visible.
- Spoon the peppermint mixture into the prepared chocolate cookie crust. Use the back of a spoon or an offset spatula to smooth the top into an even layer or a slight mound in the center.
- Place the pie in the refrigerator and let it chill for at least 4 hours, though overnight is best. This allows the filling to firm up so you can cut clean, beautiful slices.
- Just before serving, sprinkle the crushed candy canes over the top of the pie. You can also add dollops of extra whipped cream around the edges for a professional look.
Find it online: https://www.pleasecook.com/desserts/no-bake-peppermint-pie/