No Bake Peppermint Pie
A festive dessert featuring a peppermint ice cream filling in an Oreo cookie crust, perfect for any occasion.
Servings: 8 servings
Equipment
- Mixing Bowl
- Food Processor
- 9-inch Pie Pan
- Spatula
- Plastic Wrap
Ingredients
Oreo Crust
- 24 cookies Oreo cookies Almost a full package
- ¼ cup butter Melted
Filling
- ½ gallon peppermint ice cream
- 8 ounces Cool Whip 1 tub
- 20 pieces peppermint candies Divided, wrappers removed
Garnishes
- Whipped cream For garnish
- Chocolate syrup For garnish
Instructions
- Step 1: Begin by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or by pulsing them in a food processor until finely crushed. Once you have your cookie crumbs, transfer them to a mixing bowl.
- Step 2: Pour the melted butter into the bowl with the cookie crumbs. Mix well until all the crumbs are moistened with butter. The mixture should hold together when pressed.
- Step 3: Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure it’s evenly compacted to create a sturdy crust. Once done, place the crust in the freezer while you prepare the filling.
- Step 4: Remove the peppermint ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. This will make it easier to mix with the Cool Whip.
- Step 5: In a large bowl, combine the softened peppermint ice cream and the entire tub of Cool Whip. Use a spatula to gently fold the two together until well combined, creating a light and fluffy filling.
- Step 6: Take 15 of the peppermint candies and crush them into small pieces. You can do this with a rolling pin or use a food processor. Add these crushed candies to the ice cream mixture and fold them in gently, reserving the remaining candies for garnishing.
- Step 7: Remove the Oreo crust from the freezer and pour the peppermint filling into it. Spread it out evenly with a spatula, and then smooth the top. You can even create a little swirl for a fancy touch!
- Step 8: Cover the pie with plastic wrap or aluminum foil and place it in the freezer. Let it freeze for at least 4 hours, or until firm. For the best results, freeze it overnight.
- Step 9: When you’re ready to serve, remove the pie from the freezer. Allow it to sit at room temperature for about 10 minutes before slicing. This will make cutting easier. Garnish with dollops of whipped cream, a drizzle of chocolate syrup, and sprinkle the reserved crushed peppermint candies on top for a festive look!
Notes
Leftover No Bake Peppermint Pie can be stored in the freezer for up to 2 weeks. Cover tightly with plastic wrap or foil to prevent freezer burn.