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
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
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.