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Easy No-Bake Peppermint Pudding Pie Recipe

Easy No-Bake Peppermint Pudding Pie

A cool, creamy peppermint pie with a chocolate-cookie crust, instant vanilla pudding filling, whipped topping, and crushed peppermint candies. Prepare it in minutes, then refrigerate until firm.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch crust, approximately 6 ounces Prepared chocolate-cookie crumb crust
  • 1 3.4-ounce package Instant vanilla pudding mix
  • 1 1/2 cups Cold whole or 2% milk
  • 1/2 teaspoon Peppermint extract
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1/2 cup, divided Finely crushed peppermint candies or candy canes
Optional Garnish
  • As needed Additional whipped topping
  • As needed Additional crushed peppermint

Method
 

Step-by-Step
  1. Place the cold milk and instant vanilla pudding mix in a large bowl. Whisk for about 2 minutes, until the mixture begins to thicken.
  2. Whisk in the peppermint extract, measuring carefully so the finished pie does not become overly strong.
  3. Fold in the thawed whipped topping until evenly combined. Use a gentle folding motion rather than vigorous stirring so the mixture stays fluffy.
  4. Fold approximately 1/4 cup of the crushed peppermint candies into the filling.
  5. Spoon the peppermint filling into the prepared chocolate-cookie crust and smooth the top.
  6. Cover the pie and refrigerate for at least 4 hours, or overnight for the firmest texture.
  7. Just before serving, decorate with additional whipped topping and the remaining crushed peppermint candies.

Notes

Use instant vanilla pudding mix, not cook-and-serve pudding. Chill for at least 4 hours before slicing, and add decorative peppermint pieces shortly before serving to reduce sticking or color bleeding.