Peppermint Pie Recipe

One slice of peppermint pie on a plate with fork and full pie in background

5 from 11 votes

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.

Prep Time15

Chill Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 215kcal

Author: Dorothy Kern

Cost: $8

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition