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This no bake peppermint pie starts with an Oreo crust filled with a creamy peppermint cheesecake filling studded and topped with candy cane Hershey’s Kisses. This recipe doesn’t use any gelatin, can be made ahead of time, and can even be frozen to save you even more time.
THIS IS THE BEST PEPPERMINT PIE RECIPE
This no bake candy cane pie recipe has lived on my site since 2016 and has served as my personal perfect holiday dessert many years following for a few reasons.
First of all, as much as I love baking, around the holidays, especially if we’re entertaining, I will take any excuse to remove something from my “must use the oven” list, especially dessert. Not only does it not take up any room in the oven, it can also (usually) be made ahead of time, and yes, this pie falls into that category, too.
Second, this easy recipe brings everything you love about peppermint flavor into the spotlight. The creamy peppermint filling is filled with chopped candy cane Kisses for some added texture (we’ll talk about why there aren’t any actual candy canes in this recipe in a bit), and for good measure, there are some chopped Kisses thrown into the Oreo cookie crust for maximum peppermint flavor in every single bite.
INGREDIENTS YOU’LL NEED FOR THIS PEPPERMINT CREAM PIE
While the majority of the ingredients you’ll need for this pie are pantry staples, there is a short window for the candy cane Hershey’s Kisses, so be sure to stock up if you think you’ll want to make this candy cane pie any other time of the year.
For the no bake peppermint pie, you will need:
•Hershey’s Candy Cane Kisses
•Oreos
•unsalted butter
•heavy cream
•cream cheese
•powdered sugar
•vanilla extract
•peppermint extract
•red food coloring
WHY AREN’T THERE ANY CANDY CANES IN THIS PEPPERMINT PIE RECIPE?
While candy canes are the quintessential treat for peppermint representation not only because of their flavor but also their texture, candy canes + moisture = dissolving sugar.
Ask me how I know.
Long ago when I first developed this recipe, I used peppermint candy canes in the Oreo crust as well as the creamy filling and the result was terrible. All of the candy canes dissolved and the filling shlooped out (technical term) all over the place.
Candy Cane Hershey’s Kisses served a much better purpose. They bring all of the peppermint flavor with a little texture and they hold their shape perfectly without any dissolving. That said, do not be tempted to substitute peppermint candies either. They will react the same exact way as the crushed candy canes.
Candy Cane Kisses only. Got it?
HOW TO MAKE PEPPERMINT PIE
While this is a no bake dessert, you will need to set aside time to chill the Oreo crust before filling it (only 30 minutes and up to 1 day). Adjust this portion of the recipe to fit your schedule and available time.
MAKE THE HOMEMADE OREO CRUST
STEP #1
Place the crushed Oreos and ¼ cup of the chopped Kisses in a medium size bowl. Toss together to combine. Drizzle the melted butter evenly over the mixture.
STEP #2
Stir to mix completely, then press evenly into the bottom of a 9″ springform pan (a regular 8″ or 9″ pie plate will work just fine as well). Chill in the refrigerator for at least 30 minutes.
MAKE THE FRESH WHIPPED CREAM
STEP #3
In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; seethis tutorialfor step-by-step instructions for homemade whipped cream).
STEP #4
Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
MAKE THE PEPPERMINT PIE FILLING
STEP #5
In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth.
STEP #6
Reduce mixer speed to low and add the powdered sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the red food coloring (if using) and continue beating until smooth. Scrape down the sides as necessary.
STEP #7
Turn off the mixer and fold in the cold whipped cream with a large spatula until red swirls disappear.
STEP #8
Pour ⅔ cup of the chopped Kisses and mix again with the spatula until evenly dispersed.
STEP #9
Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use asmall offset spatula). Sprinkle with remaining chopped Kisses. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving.
CAN I USE A PRE-MADE OREO CRUST?
Yes, you can absolutely use a pre-made Oreo crust, but know that it won’t have any peppermint flavor in it since you won’t be adding the Kisses to the crushed Oreos. There is no need to chill the crust before filling it.
Just know that you will have a lot of excess crust so the sides will come up a lot higher than they would with this Oreo crust pressed into the bottom of a springform pan.
CAN I USE COOL WHIP INSTEAD OF WHIPPED CREAM?
While you can use Cool Whip in place of the whipped cream, it is pre-sweetened, so will make your peppermint pie sweeter as well. You may need to add a bit of salt to the recipe in order to balance out the sweetness, but know that I have not tested this pie with that ingredient swap, so I cannot guarantee results.
You’ll need 2 cups of Cool Whip to replace the 1 cup of heavy whipping cream that you’ll turn into fluffy whipped cream.
HOW TO SERVE OREO PEPPERMINT PIE
While this delicious pie is perfect as is, there are a few ways I have served it to make it a little more fun.
I mentioned you shouldn’t be putting candy cane pieces inside the pie, but you can certainly sprinkle them on top right before serving! You could also stick mini candy canes into individual slices for some extra holiday flavor and pizazz.
This no bake pie also goes really well with a nice dollop of homemade whipped cream.
The options are endless, especially during the holiday season when there are so many fun ways to deck the halls and the desserts.
CAN I FREEZE THIS PIE?
This pie can absolutely be frozen, which makes it a great option for an easy Christmas dessert. You can make it up to 2 months in advance and either serve it frozen or thawed in the refrigerator.
I’ve enjoyed this smooth minty filling in a chocolate sandwich cookie crust both ways, and I have to say, there’s no bad way to do it. In fact, try it both ways, for science, of course.
SUCCESS TIPS
BE SURE TO USE PEPPERMINT EXTRACT AND NOT MINT EXTRACT
Mint extract contains peppermint extract as well as spearmint extract, which is the taste you’ll find in toothpaste. If you think the filling needs more minty flavor, taste the filling as written in the recipe and add more extract as needed, keeping in mind that peppermint extract is very strong, so add carefully.
FOOD COLORING
I always use gel food coloring, which is a lot more intense than traditional liquid food coloring. You only need a tiny bit of red gel food coloring to achieve a pretty pink color, and about 6-7 drops of liquid to achieve the same shade.
NO BAKE PEPPERMINT PIE RECIPE FAQs
Definitely. For ease, you can opt for a premade graham cracker crust instead of making it yourself.
If your graham cracker crust is falling apart, it might be because it wasn’t packed down enough or baked long enough prior to adding the pumpkin pie filling. Make sure that the crumbs are fine and mixed well with the butter and sugar. Then, pack it down tightly into the pie pan. Then bake it without any filling in it so that it can totally set!
Pumpkin pie is generally enjoyed cold or at room temperature. Most of the time it is not enjoyed hot. I recommend chilling the baked pie for at least 4 hours before serving it, or preferably overnight if you like it extra cold!
5 from 8 votes
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No Bake Peppermint Pie Recipe
This no bake peppermint pie starts with an Oreo crust filled with a creamy peppermint cheesecake filling studded and topped with candy cane Hershey's Kisses. This recipe doesn't use any gelatin, can be made ahead of time, and can even be frozen to save you even more time.
Prep Time45 minutes mins
Chilling Time4 hours hrs
Total Time4 hours hrs 45 minutes mins
Recipe Author Lynn April
Servings: 10 servings
Ingredients
- 1 bag Hershey's Candy Cane Kisses unwrapped, chopped, and divided
- 18 Oreos1 crushed
- ¼ cup (57g) unsalted butter melted
- 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
- red food coloring2 if desired
Instructions
Place the crushed Oreos and ¼ cup of the chopped Kisses in a medium size bowl. Toss together to combine. Drizzle the melted butter evenly over the mixture. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for at least 30 minutes.
In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the powdered sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the red food coloring (if using) and continue beating until smooth. Scrape down the sides as necessary.
Turn off the mixer and fold in the cold whipped cream with a large spatula until red swirls disappear. Pour ⅔ cup of the chopped Kisses and mix again with the spatula until evenly dispersed.
Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use a small offset spatula). Sprinkle with remaining chopped Kisses. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.
Notes
- Oreos: use regular stuffed only.
- Red food coloring: my favorite food coloring is AmeriColor. You can use any brand you prefer, or omit it completely.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 295kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 250mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 504IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 3mg
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