Peppermint chiffon in an Oreo crust dusted with crushed peppermint candy – it’s like Christmas on a plate with this easy recipe for Peppermint Chiffon Pie!
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Why we love this recipe
Oh, this peppermint Oreo chiffon pie!
It’s a glorious, easy, no baking required concoction of Oreo cookie crust filled with chocolately, pepperminty chiffon, scattered with crushed peppermint candies for a little more minty taste and crunch. It’s Christmas on a plate.
Whirl up some Oreo cookies in the food processor with a little melted butter, press the crumbs into a pie plate and chill them up.
Meantime, mix up some pudding mix, some milk, some peppermint extract and some Cool Whip, with a little red food coloring for extra festive color.
Scatter some crushed peppermint candies on top right before you serve it, and then merrily serve it up!
Ingredient notes
- Pudding mix: Get white chocolate pudding mix and not vanilla if you want that perfect pink color…vanilla has a little yellow in it. But it will still taste good if that’s all you can find!
- Cool Whip: Cool Whip takes about 4 hours to thaw, so plan ahead for that.
- Crushed Peppermints: Make sure you scatter these on at the last minute so they don’t melt.
How to make this recipe
Process the 20 Oreos and the melted butter in your food processor until they are crushed into fine crumbs. Press into a 9 inch pie pan, pressing up the sides. Chill in the fridge for 30 minutes.
Put the pudding mix, milk, extract and food coloring in a bowl. Beat with a hand mixer for one minute.
Stir in the thawed Cool Whip until well combined.
Process 10 more Oreos in the food processor until they are crushed into fine crumbs.
Spread half the Cool Whip mixture into the chilled Oreo crust. Sprinkle the Oreo crumbs over the top of the chiffon. Carefully spread the remaining chiffon over the crumbs.
Refrigerate until ready to serve, at least one hour.
Just before serving, sprinkle with crushed peppermints.
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Peppermint Oreo Chiffon Pie
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 20 Oreo cookies for crust, plus ten more for filling
- 1/4 cup melted butter
- 1 3.4 ounce package instant white chocolate pudding mix
- 1 1/2 cups milk
- 1/4 teaspoon peppermint extract
- 3–4 drops red food coloring
- One 8 ounce container of Cool Whip, thawed
- 8 peppermint candies, crushed
Instructions
- Process the 20 Oreos and the melted butter in your food processor until they are crushed into fine crumbs. Press into a 9 inch pie pan, pressing up the sides. Chill in the fridge for 30 minutes.
- Put the pudding mix, milk, extract and food coloring in a bowl. Beat with a hand mixer for one minute.
- Stir in the thawed Cool Whip until well combined.
- Process 10 more Oreos in the food processor until they are crushed into fine crumbs.
- Spread half the Cool Whip mixture into the chilled Oreo crust. Sprinkle the Oreo crumbs over the top of the chiffon. Carefully spread the remaining chiffon over the crumbs.
- Refrigerate until ready to serve, at least one hour.
- Just before serving, sprinkle with crushed peppermints.
Notes
- Pudding mix: Get white chocolate pudding mix and not vanilla if you want that perfect pink color…vanilla has a little yellow in it. But it will still taste good if that’s all you can find!
- Cool Whip: Cool Whip takes about 4 hours to thaw, so plan ahead for that.
- Crushed Peppermints: Make sure you scatter these on at the last minute so they don’t melt.
Karen @ The Food Charlatan says
I feel like this is the story of my life. This pie looks so good!
It’s good to know I have company out there! :)
Lynne says
This sounds right up Christopher’s alley. And the story has nuthin’ on our apple pie.
Well, THAT pie is one for the ages. I won’t tell if you won’t tell. :)
Joanne says
This pie caused quite the amount of mayhem. But it still seems totally worth it to this mint chocolate lover!
I can laugh about it now – so yes, I can say definitively that it was worth it! :)