No Bake Peppermint Pie Recipes

NO-BAKE PEPPERMINT PIE RECIPE

Steps:

• Crush the Oreo cookies by pulsing them into crumbs in a food processor. Melt the butter. In a large bowl, add the crushed Oreos and stir in the melted butter with a fork. Once clumps begin to form, and the mixture is well incorporated, press it into a pie plate. Put the crust in the freezer to set while making the filling.
• Crush the peppermint candy canes in a food processor until broken up into fine crumbs.
• Whip the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also mix the softened cream cheese and sugar in a large bowl with a wooden spoon if you don't have a stand mixer.
• Mix in the peppermint extract and crushed peppermint candy canes. Fold in the whipped cream.
• Spread the filling in the prepared pie crust. Smooth the top with a spatula. Put the peppermint pie in the fridge to set for two to three hours.

PEPPERMINT PIE

Steps:

• Add cookies to a food processor and process until the cookies are fine crumbs.
• Pour the cookie crumbs into a large mixing bowl. Add melted butter and mix until combined and the mixture resembles wet sand.
• Press the mixture firmly into a pie plate. Then, chill in the refrigerator for at least 30 minutes or overnight.
• In a large bowl, whisk together pudding mixes and milk until smooth and creamy.
• Whisk in peppermint extract and food coloring (if using).
• Use a rubber scraper to fold in half of the Cool Whip.
• Carefully spread the mixture into the prepared crust. Chill in the refrigerator for at least 3 hours or overnight.
• Spread the remaining whipped topping to the top of the pie and sprinkle with a crushed candy cane.
• Serve immediately or place in refrigerator until ready to serve.

NO BAKE CHOCOLATE PEPPERMINT PIE

Steps:

• Place Oreos in a food processor and process until fine crumbs. Place Oreo crumbs in a medium mixing bowl and add melted butter. Mix well. Pour Oreo mixture into a 9 inch pie pan and press to evenly cover the bottom and sides of the pie pan. Refrigerate crust for an hour before filling.
• While crust sets up, set out the ice cream and Cool Whip to thaw. Place 12 peppermint candies (wrappers removed) into a zip top baggie and smash into little bits using a heavy pan or rolling pan. Set candies aside.
• Remove crust from the refrigerator and gently scoop ice cream into Oreo crust and spread to fill the pan. Add a layer of crushed candies to the top of the ice cream. Then a dd the Cool Whip topping and spread evenly over the ice cream. Place entire pie in the freezer for several hours to harden.
• To serve, remove from freezer for 10 minutes and top with more whipped cream, a drizzle of chocolate syrup and remaining peppermint candies.

NO-BAKE PEPPERMINT PIE

Steps:

• Add cookies to a food processor and grind into fine crumbs.
• In a large bowl, combine melted butter and cookie crumbs until well combined.
• Press into the pie plate firmly.
• Chill in refrigerator at least 30 minutes, longer is fine.
• In a large whisk together milk and pudding mix until smooth and creamy.
• Stir in peppermint extract.
• Add food coloring, if using.
• Fold in about 1 cup of whipped topping.
• Spoon into crust.
• Chill in the refrigerator for at least 3 hours.
• Add remaining whipped topping to the top and decorate as desired.
• Serve immediately or place in refrigerator until ready to serve.

NO BAKE PEPPERMINT PIE

Steps:

• Place Oreos in a food processor and process until fine crumbs. Place Oreo crumbs in a medium mixing bowl and add melted butter. Mix well. Pour Oreo mixture into a 9 inch pie pan and press to evenly cover the bottom and sides of the pie pan. Refrigerate crust for an hour before filling.
• While crust sets up, set out the ice cream and Cool Whip to thaw. Place 12 peppermint candies (wrappers removed) into a zip top baggie and smash into little bits using a heavy pan or rolling pan. Set candies aside.
• Remove crust from the refrigerator and gently scoop ice cream into Oreo crust and spread to fill the pan. Add a layer of crushed candies to the top of the ice cream. Then a dd the Cool Whip topping and spread evenly over the ice cream. Place entire pie in the freezer for several hours to harden.
• To serve, remove from freezer for 10 minutes and top with more whipped cream, a drizzle of chocolate syrup and remaining peppermint candies.

GLUTEN FREE MINT SLIMS PEPPERMINT PIE

Steps:

• Pulse Goodie Girl Mint Slim Cookies in food processor until fine crumbs.
• Add 2 Tablespoons melted butter and pulse to combine.
• Press into pie pan.
• Beat softened cream cheese, powdered sugar and peppermint oil together.
• Fold in one cup of whipped topping.
• Spread cream cheese mixture carefully into prepared crust.
• Refrigerate for at least an hour.
• Top with remaining whipped topping and crushed candy canes.

CANDY CANE PIE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form. Set aside
• In a medium bowl cream together the powdered sugar and cream cheese.
• Add the food coloring, peppermint extract, and vanilla extract to the cream cheese/powdered sugar bowl and mix until a uniform color.
• Mix in the ½ cup of peppermint candy bits with the cream cheese/powdered sugar.
• Add the powdered sugar/cream cheese mixture to the bowl of heavy whipping cream and mix together on low speed until combined.
• Pour mixture into Oreo crust.
• Top pie with Cool Whip and crushed peppermint. Chill for 1 to 2 hours or until ready to serve.

NO BAKE CANDY CANE PIE

Steps:

• In a medium bowl, mix together JELL-O pudding mixture, milk and creamer. Whisk for 2 minutes and place into the refrigerator to set for 5 minutes.
• Remove JELL-O pudding from refrigerator and place 1 ½ cups into prepared pie crust. Spread out and place into the freezer for 2 hours to completely set.
• In the bowl of your stand mixer or large bowl, cream together cream cheese and powdered sugar. Add in vanilla and peppermint extracts. Fold in whipped topping followed by the chocolate chips.
• Place cream cheese mixture on top of JELL-O chocolate pudding layer and place back into the freezer to chill for 1 hour.
• Place cold water into a bowl and pour gelatin over the top. Let stand for 5 minutes.
• While the gelatin is sitting, In the bowl of your stand mixer fitted with the whisk attachment* place heavy whipping cream, powdered sugar and vanilla.
• One the gelatin is set, place into microwave for 10 seconds to turn into liquid.
• Turn the mixture on medium and start to beat the cream, sugar and vanilla. Slowly pour in gelatin and beat on high for 2 minutes until stiff peaks form.
• Place into a piping bag fitted with a Wilton 2D tip and pipe stars all along the surface of the pie
• Sprinkle with candy cane pieces and serve chilled.

GLUTEN FREE MINI NO BAKE PEPPERMINT PIE

Steps:

• Combine the almond flour, sugar, cocoa powder and butter in a food processor and pulse until well mixed and crumbly.
• In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place mixture in fridge for 10 minutes to set.
• Once the marshmallow mix has cooled and set, stir in the mint extract and a couple drops of red food coloring.
• Whip the cream with an electric or stand mixer until soft peaks form.
• Gently fold the whipped cream into the marshmallow mixture.
• Evenly spread the cookie mixture into the bottoms of your glasses and pack it down.
• Add the marshmallow mixture on top of the cookie mixture.
• Top with a dollop of whip cream, and some crushed candy cane sprinkles.
• Chill in fridge for at least 2 hours before serving.

PEPPERMINT CHEESECAKE (NO BAKE)

Steps:

• Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine. Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
• In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar. Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed. Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt) Quickly add and stir to combine melted chocolate into the batter so it doesn't harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.
• Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.
• Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.

NO BAKE PEPPERMINT EGGNOG PIE

Steps:

• With electric mixer beat cream cheese until light and fluffy, add in marshmallow creme and oil. Beat together. This mixture will be very sticky.
• Fold in 1/2 of non-dairy whipped topping, candy canes, and red food color.
• Spoon mixture into crust. Refrigerate a minimum of 3 hours until very cold.
• Top with remaining non-dairy whipped topping.
• OPTIONAL: Drizzle with chocolate sauce and sprinkle additional crushed candy canes.