Description
A chilled, minty pie tucked into a chocolate cookie shell — no oven needed and big on holiday cheer.
Ingredients
Crust
- 1 ready-made Oreo pie shell
Filling
- 2 teaspoons vanilla extract
- 2 (8-oz) blocks cream cheese, softened to room temperature
- ½ cup finely crushed peppermint candy
- 1½ cups confectioners’ sugar, sifted
- 1 teaspoon peppermint extract
- ~10 drops red gel coloring (optional, for festive swirls)
- 1 cup heavy cream, cold
Finish & garnish
- 1 container thawed whipped topping (like Cool Whip), optional
- Additional crushed peppermint for scattering on top
Instructions
Step 1 — Whip the cream
Chill a mixing bowl, then beat the cold heavy cream until it holds firm peaks. Put it aside while you make the base.
Step 2 — Make the sweet cream-cheese base
Beat the softened cream cheese with the powdered sugar until the mixture is silky and lump-free. Stir in vanilla and the peppermint extract. If you want the red streaks, fold in the gel color until the hue is even. Fold in ½ cup of the crushed candy.
Step 3 — Fold together
Carefully fold the sweetened cream-cheese mixture into the whipped cream using a spatula or a low mixer speed. Mix only until everything looks smooth and airy — you want it light, not dense.
Step 4 — Fill the crust
Spoon the filling into the Oreo shell and smooth the top with a spatula.
Step 5 — Top and chill
Spread a layer of whipped topping over the pie, if using, and sprinkle the remaining crushed peppermint on top. Refrigerate for at least 1–2 hours so the pie firms up nicely.
Slice and serve chilled. Enjoy the minty, creamy goodness!
Notes
- Use block cream cheese at room temp for a lump-free filling.
- Don’t overwhip the cream — stop at stiff peaks. Overwhipping can make it grainy.
- Start small with peppermint extract; it’s potent. Taste and adjust.
- Hold off on the garnish if freezing — add the candy just before serving to keep it crunchy.