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Peppermint Pie on a table with candy canes.
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5 from 16 votes

Peppermint Pie with Oreo Crust

Oreo Crust with a light and fluffy peppermint filling, chocolate ganache and whipped cream.
Course: Dessert
Cuisine: Pie
Keyword: no bake, no bake peppermint pie, No bake pie, Peppermint, Peppermint Pie

Ingredients

For the Oreo Crust

  • 25 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • *You can use a store-bought crust but the crust of the pie will be thinner than pictured and it's harder to cut cleanly.

For the Peppermint Filling

  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon EZ Gel, LINKED
  • 8 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 1 drop red food coloring
  • 1/3 cup crushed peppermint candies

For the Ganache

  • 1/4 cup dark chocolate chips
  • 2 tablespoons heavy whipping cream

For the Whipped Topping

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions

For the Oreo Crust

  • Preheat your oven to 350 F.
  • Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
  • Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
  • Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
  • Bake for 7 minutes.
  • Let cool completely before adding the filling.

For the Peppermint Filling

  • In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
  • In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.
  • Once the pie crust is cooled to room temperature, add the peppermint filling and refrigerate until the ganache and whipped topping are complete.

For the Ganache

  • Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
  • Allow the ganache to cool before spreading on top of the peppermint filling

For the Whipped Topping

  • Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the ganache.
  • *When you’re ready to serve, sprinkle the pie with crushed peppermint candies and crushed Oreos.
  • **This pie is best made a day ahead of time and stored in the refrigerator. Leave garnishes off until serving.