No Bake Peppermint Mocha Pie

This homemade No-Bake Peppermint Mocha Pie is creamy, decadent, and a great way to celebrate the flavors of the season!

No Bake Peppermint Mocha Pie

‘Tis the season for all things peppermint, and I am loving it! One of my favorite drinks during the season is a Peppermint Mocha Cocktail, and I like to mix those flavors into as many delectable desserts as I can.

This Peppermint Mocha Pie is my latest and greatest! I love that it’s no-bake because that means I have more room in the oven for things like Christmas cookies, cheesecakes, or even dinner.

No Bake Peppermint Mocha Pie

How to Make No Bake Peppermint Mocha Pie

For this no-bake pie, I like to use an Oreo crust. It really pairs well with the peppermint and mocha flavor and so easy to make. To make the crust, all you do is pulse Oreo cookies until finely ground and mix with melted butter. That’s it! One of my favorite crusts to bring in that decadent chocolate flavor. It is also one that makes any no-bake pie a winner. You can either freeze it or do a quick 10 minutes bake in the oven. 

No Bake Peppermint Mocha Pie

Now on to the filling! Oh, it is a good one and so rich and creamy. It’s good quality chocolate melted into a pudding. Think creamy decadent chocolate pudding infused with coffee and peppermint extract. A delight and one that is surprisingly satisfying. Peppermint mocha fans?? This is for you! 

This pudding sits in our incredible Oreo pie crust and then topped with homemade whipped cream. Serve this pie with crushed canes and shave chocolate. 

No Bake Peppermint Mocha Pie

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No Bake Peppermint Mocha Pie

No Bake Peppermint Mocha Pie
Yield: 1 9-inch pie

No Bake Peppermint Mocha Pie

A decadent no-bake peppermint mocha pie with an oreo crust.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

For Oreo Crust:

  • 30 Oreo Cookies
  • 6 tablespoons unsalted butter, melted

For Filling:

  • 1 1/2 cups milk (I used 2%)
  • ½ cup freshly brewed hot coffee
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoons espresso powder
  • 1 cup heavy whipping cream
  • 3 large egg yolks
  • 1 teaspoon peppermint extract
  • 6 ounces dark chocolate, chopped finely
  • Homemade whipped cream (for topping)
  • Crushed candy canes (for topping)

Instructions

For Oreo Crust:

  1. In the bowl of a food processor, pulse the Oreo cookies until finely ground.
  2. With the food processor on low, stream in the melted butter, and pulse until combined.
  3. Transfer the oreo mix into a 9-inch baking dish. Press down, using a flat cup, to the bottom of the dish and up the sides if desired.
  4. Freeze crust until ready to use. Alternatively, you could bake it for 10 minutes at 350 degrees and let it cool completly.

For Pudding Filling:

  1. In a large saucepan set over medium heat, combine the milk and hot coffee. Bring to a low simmer and reduce heat. Don’t let it boil over.
  2. Meanwhile, in a separate medium bowl, whisk together cornstarch, salt, espresso powder, and heavy cream until well combined. Add in the egg yolks and whisk until combined.
  3. Slowly add in a cup of the hot milk mixture into the eggs, whisking constantly. Pour the contents of the bowl into the saucepan and whisk continuously until pudding starts to boil and thicken.
  4. Whisk (do not stop) until smooth, about 5 minutes. Remove from heat and whisk in the peppermint extract and chopped chocolate. Whisk until smooth. Let pudding cool for 10-15 minutes, whisking occasionally.
  5. Pour pudding into the oreo pie crust. Cover with plastic wrap, touching the surface of the pie, and refrigerate for at least 4 hours or overnight (preferred).
  6. When ready to serve, top pie with whipped cream, crushed peppermint candies, and shaved chocolate.

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MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!