Peppermint Cream Pie is an easy, no-bake dessert with a chocolate cookie crust and a fluffy white chocolate peppermint filling. The pretty green filling makes each slice stand out, especially with a little whipped cream and chocolate on top! It is a fun dessert to share during the holidays.
If you love chocolate and peppermint together, be sure to try my Mint Chocolate Cake, too! You can also find more sweet ideas in my list of Peppermint Recipes!
Ingredients & Substitutions
- Oreo cookies: Use regular Oreo cookies, including the cream filling, for the crust. The filling helps hold the crumbs together. I recommend regular Oreos rather than Double Stuf for the best texture.
- Butter: Melted unsalted butter helps bind the cookie crumbs together. (You could also use salted butter.) Press the mixture firmly into the bottom and up the sides of the pie plate so the crust holds its shape.
- White chocolate pudding mix: Use instant white chocolate pudding mix, not cook-and-serve. You will add the dry mix directly to the filling, using less milk than the package calls for so the pie sets up nicely.
- Milk: Cold whole milk gives the pudding filling a creamy texture. I recommend sticking with whole milk for the best results.
- Heavy whipping cream: Homemade whipped cream makes the peppermint filling light and fluffy. Start with cold heavy whipping cream and whip it until stiff peaks form before folding it into the pudding mixture.
- Confectioners’ sugar: Adds sweetness to the whipped cream and dissolves easily without leaving a grainy texture.
- Peppermint extract: Use peppermint extract rather than mint extract. The flavor is different, and peppermint gives this pie its classic holiday taste. The extract is divided between the pudding and whipped cream.
- Green food coloring: A few drops give the filling its pretty green color. Add a little at a time until you get the shade you like. Gel food coloring is more concentrated, so start with just a tiny amount.
FAQs
Can I use a store-bought chocolate cookie crust?
Yes! A store-bought 9-inch chocolate cookie crust works well if you want to save a little time. If the crust is smaller, you may have some extra filling. Spoon any extra into small dishes and refrigerate separately.
Can I make Peppermint Cream Pie ahead of time?
Yes! This is a great dessert to make ahead, especially during the busy holiday season. Prepare the pie up to a day in advance and refrigerate it overnight. Wait to add the toppings until just before serving.
Can I use mint extract instead of peppermint extract?
I recommend peppermint extract for this recipe. Mint extract can have a different flavor, so the finished pie may not taste quite the same.
Can I leave out the green food coloring?
Of course! The food coloring is just for appearance and does not affect the flavor. The filling will be a creamy white color without it.
Why does my filling need to chill for so long?
The filling needs time to firm up so the pie holds its shape when sliced. Refrigerate it for at least 6 hours, or overnight for the best results.
Can I use Cool Whip instead of homemade whipped cream?
I recommend homemade peppermint whipped cream for this recipe because it gives the filling its light texture and peppermint flavor. I have not tested this recipe with Cool Whip, so the texture and sweetness may be different.
Tips for the Best Peppermint Cream Pie
- Crush the cookies finely. Fine Oreo crumbs make a crust that is easier to press into the pie plate and slice.
- Chill the crust. Give the crust at least 30 minutes in the refrigerator before adding the filling. This helps it firm up.
- Let the pudding thicken. After mixing the pudding and milk, let it stand for 5 minutes before adding the whipped cream.
- Fold gently. Fold the whipped cream into the pudding mixture with a spatula to keep the filling light and fluffy.
- Don’t rush the chilling time. Refrigerate the assembled pie for at least 6 hours. Overnight chilling gives it even more time to set.
- Add toppings just before serving. Whipped cream, chocolate curls, and crushed peppermint candies make pretty garnishes. Adding them right before serving keeps everything looking fresh.
How to Store Peppermint Cream Pie
Refrigerator: Cover the pie tightly or store it in an airtight container in the refrigerator for up to 3 days. Keep it refrigerated until ready to serve. For the best presentation, add whipped cream, chocolate curls, and crushed peppermint candies just before serving.
Freezer: You can freeze Peppermint Cream Pie for a firmer, almost frozen dessert. Cover it tightly and freeze for up to 1 month. Thaw in the refrigerator before serving, or enjoy it slightly frozen. Add garnishes just before serving.
Peppermint Cream Pie
Ingredients
Oreo Crust
- 20 regular Oreo cookies, including the filling
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Peppermint Filling
- 1 box (3.3 ounces) instant white chocolate pudding mix
- 1 ½ cups whole milk, cold
- 1 teaspoon peppermint extract, divided
- 2 to 3 drops green food coloring, or until you have reached your desired shade of green
- 1 cup (238 g) heavy whipping cream, cold
- ¼ cup (32 g) confectioners' sugar
Optional Garnishes
- Sweetened whipped cream
- Chocolate curls, or finely chopped chocolate
- Crushed peppermint candies
Instructions
Oreo Crust
- Add the whole Oreo cookies to a food processor. Process into fine crumbs. Alternatively, place the cookies in a sealed plastic bag and crush finely with a rolling pin.
- In a medium bowl, combine the cookie crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes while preparing the filling.
Peppermint Filling
- In a large bowl, beat the pudding mix, cold milk, ½ teaspoon peppermint extract, and green food coloring for about 2 minutes. Let stand for 5 minutes, until thickened.
- In a separate bowl, beat the heavy whipping cream, confectioners’ sugar, and remaining ½ teaspoon peppermint extract until stiff peaks form. The cream should hold its shape when the beaters are lifted. Do not overbeat.
- Gently fold one-third of the whipped cream into the pudding mixture to lighten it. Fold in the remaining whipped cream until evenly combined, with no white streaks.
- Spread the filling into the chilled crust, smoothing the top.
- Cover without touching the surface. Refrigerate for at least 6 hours, preferably overnight.
- Just before serving, garnish with whipped cream, chocolate, or crushed peppermint candies, if desired. Slice and serve cold.
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This looks so good!!!
Amazingly good tasting!!!💖
I’m going to make these desserts for Christmas 🎄 😌
This was delicious. And EEEEASY. I was looking for a dessert that was light but festive and this fits the bill just right. Many thanks for it! Will definitely add it to my staple recipes for the Christmas season. It easily stands alone as a dessert, but I bet it would also be good paired with some warm brownies or a cup of hot coco. I did the cheater step and bought my chocolate wafer pie crust – still great!
Hi, I just sent a comment but I think I forgot to rate the peppermint cream pie recipe. Please give it 5 stars for me to go with my comments! Thanks again!