Candy Cane Bliss: Frozen Peppermint Pie With Oreo Crust

5 from 1 vote

This Frozen Peppermint Pie pairs a creamy peppermint filling with a crunchy Oreo crust and crushed peppermint candy for the ultimate holiday dessert.

Prep Time20

Freezing2 20

Total Time2 40

Course: Dessert pie, Holiday dessert

Cuisine: American

Servings: servings

Calories: 455kcal

Crushed hard peppermint candies Such as Starlight Peppermint Mints (from 8-round candies). You may also use crushed candy canes.

Preheat oven to 350°F. (if you're making the crust from scratch otherwise skip to the filling instructions)
Place chocolate wafers in a food processor; process until finely ground, about 30 seconds.
Add butter, sugar, and salt; pulse until the mixture has a wet sand consistency, about 5 (1-second) pulses.
Press mixture firmly and evenly into the bottom and up sides of a 9-inch tart pan.
Place the tart pan on a rimmed baking sheet.
Bake in a preheated oven until the crust is firm and appears dry, for about 10 minutes.
Remove from oven; let cool completely, about 15 minutes.

Beat cream cheese and marshmallow creme in a large bowl with an electric mixer on medium speed until smooth, about 1 minute, 30 seconds.
Add peppermint extract; beat on low speed until fully incorporated, about 15 seconds. Set aside.
In a large mixing bowl, beat the whipping cream, sugar, and food coloring with an electric mixer at medium-high speed. Mix until stiff peaks form, which takes about 1 minute and 30 seconds.
Gently fold the whipped cream mixture into the cream cheese mixture until just combined.

This frozen peppermint pie is a great holiday dessert to make ahead of time. If you decide to make the pie a few days early, leave off the toppings. Add them just before you slice the pie for serving.

Since this dessert pie has a creamy filling, wrap it tightly for storage. This will keep the pie safe from food odors in the fridge and prevent freezer burn.

This peppermint pie needs about 2 hours in the freezer after you put it together. This helps the filling firm up and makes it easier to slice.

Don't leave this peppermint pie out at room temperature for longer than 15-20 minutes, as the creamy filling will soften quickly and can spoil.