peppermint pie

Light & Sweet No-Bake Peppermint Pie

This peppermint pie will be a favorite at all the holiday parties.

Light and fluffy, simple and sweet, with the fan favorite flavor of the holiday season!

Courtney Rich shares her recipe for an easy no-bake peppermint pie. It takes no time to make, and it’ will be a crowd favorite this holiday season.

For more recipes from Courtney, follow her online at @CakeByCourtney and


Peppermint Pie


For the Oreo Crust

  • 25 Oreo cookies
  • 5 tablespoons butter, melted
  • *You can use a store-bought crust, but the crust of the pie will be thinner than pictured.

For the Peppermint Filling

  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon EZ Gel
  • 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

  1. Preheat your oven to 350 F.
  2. Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
  3. Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
  4. 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.
  5. Bake for 7 minutes.
  6. Let cool completely before adding the filling.


For the Peppermint Filling

  1. In a chilled stainless-steel bowl, beat the heavy whipping cream on high speed. While beating the cream, sprinkle in the EZ-Gel. Beat the cream until semi-stiff peaks form. Set aside.
  2. In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.
  5. 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

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


For the Whipped Topping

  1. Combine the heavy whipping cream, powdered sugar and vanilla in a stainless-steel bowl. Beat until soft speaks form.
  2. 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. Leave garnishes off until serving.

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