Easy no-bake peppermint pie with a chocolate pie crust that is perfect for the holiday season!
Ingredients
1chocolate oreo pie crust
23oz boxeswhite chocolate instant pudding mix
2cupsmilk
½teaspoonpeppermint extractnot mint extract
18oz containerwhipped toppingdivided
2-3candy canes or peppermint candiescrushed
Red food coloring
Instructions
In a large mixing bowl, whisk together pudding mixes and milk, until well combined.
Add peppermint extract, and whisk to combine.
Add a generous amount of red food coloring, and whisk to incorporate.
Fold in about 1 cup of the whipped topping carefully until it's combined. If needed, you can add a bit more red food coloring at this point to get your desired shade for the pie filling, but be careful not to overstir or the cream will deflate.
Pour the filling into the store-bought oreo crust and smooth it out using a spatula.
Cover it with a plastic wrap and move to the refrigerator to chill for at least 4 hours.
Before serving, add the remaining whipped topping to a piping bag fitted with a 1M open star tip. Pipe it in single swirls all the way around the outer edge of the pie. Finish with sprinkling crushed candy canes inside of your whipped topping border.
Notes
Chill - allow the pie to chill in the refrigerator for at least 4 hours before serving. This makes the pudding firmer and easier to cut and serve.
Clean slices - it's important to clean the knife between slices with warm water and dry it with a towel. This gives you clean pie slices.
Crushed candy - to crush candy canes or peppermint candies, simply place them in a ziploc bag and crush using a rolling pin.