This easy no-bake peppermint mocha pie is a huge hit at parties! A delicious cookie crust is topped with creamy chocolate and mint filling and the perfect hint of coffee flavor.

a slice of peppermint mocha pie on a plate topped with a dollop of whipped cream and some crushed candy canes

 

No Bake Pie

This delicious pie is the perfect combination of three of our favorite flavors—Chocolate, Peppermint, and Coffee! The peppermint mocha pie has a tasty Oreo cookie crust (thank goodness they make them gluten-free!) that is baked for just 7 minutes, but you could replace this with a pre-made crust at the store. This step-by-step tutorial will help you whip up your new favorite dessert. You might want to make two because you won’t have much leftover later!

a peppermint mocha pie with a slice missing
a perfect slice of no bake peppermint mocha pie with whipped cream and crushed candy canes

Why you’ll love it:

  • Easy – While there are a couple of steps to this recipe, it’s actually incredibly easy! The pie crust is baked for just 7 minutes, but you could always pick up a pre-made crust at the store if you’d like to skip this part entirely. The pie filling isn’t baked at all, so you just mix it up and let it set in the fridge.
  • Gluten-free – This recipe uses no specialty ingredients besides a package of gluten-free Oreos. This cookie makes the perfect crust super easy and is safe for all the Celiac and gluten-free friends you’re inviting.
  • Meal prep friendly – This pie can easily wait in the freezer for your next get-together or unexpected guests! You can make a double batch and rest easy knowing you have an impressive dessert just waiting in the wings.

No Bake Mocha Pie Ingredients:

ingredients for a peppermint mocha pie

Here’s a quick overview of what you’ll need for this recipe. Scroll down to the printable recipe card at the bottom of the page for exact measurements and instructions.

  • Oreos and Butter (unsalted) – This is all you need for the perfect crust! Make sure to grab gluten-free Oreos for a safe crust. If you want this to be a true no-bake pie start to finish, you could pick up a pre-made chocolate pie crust instead.
  • Instant chocolate pudding mix, Milk, and Heavy whipping cream – This makes the base of the no-bake pie filling. It’s super easy and works best if your milk and whipping cream are nice and cold. I have not tried this with any dairy-free substitutions.
  • Instant espresso powder and Peppermint extract – This is how our favorite flavors shine through! You don’t need much because both of these ingredients are very strong.
  • Optional garnishes: whipped cream, crushed candy canes, chocolate shavings, etc.

How to Make a No-Bake Peppermint Mocha Pie

This easy pie is simple, but there are some tools that will make it easier. You want a 9” pie pan (deep dish to have ample room) or a spring-form pan, a stand mixer with whisk attachment, and a couple bowls. Here’s a step-by-step guide to making this delicious dessert.

Make the crust

oreo crumbs and melted unsalted butter in a bowl
buttery oreo crumbs pressed into a greased springform pie pan for an easy crust

Start by preheating your oven to 350 degrees, then grease a 9-inch pie pan or springform pan. Stir together your Oreo crumbs and melted butter until they’re well combined. Press the buttered crumbs into the greased pan, smoothing it into an even layer.

Bake the crust in the preheated oven for 10 minutes, then allow it to cool for at least 15 minutes. I recommend placing it in the fridge while you’re making the filling so that it’s cool when your filling is ready.

Make the pudding

instant chocolate pudding mix, instant espresso, peppermint extract in a bowl
easy mocha peppermint filling made with pudding mix, espresso powder, milk, and peppermint extract whisked in a bowl

In a medium bowl, stir the pudding mix, milk, espresso powder, and peppermint extract together. Whisk for 1-2 minutes until the mixture is smooth, then place it in the fridge to set for at least 5 minutes.

Whip the cream

cold heavy cream whipped to stiff peaks

While the pudding is setting in the fridge, add the cold whipping cream to a stand mixture with a whisk attachment. Whip until stiff peaks form—This is very important as it is what will give the pie its fluffy, tall structure.

Finish the filling

chocolate espresso peppermint pudding in a mixer bowl with whipped cream

Now that the pudding is set and the cream is whipped, we’re going to combine them. Carefully fold the chocolate pudding into the whipped cream. You want to gently mix until it’s well combined and there are no streaks throughout the mixture. However, you must be gentle and work carefully—If you work it too much, you will deflate the whipped cream.

Assemble & Chill

no bake peppermint mocha pie filling on a cooled cookie crust in a springform pan
a smooth, delicious no bake peppermint mocha pie ready to chill

Pour the mixture into the cooled pie crust, smoothing it out into a beautiful, uniform layer as you go. Cover and refrigerate the pie for at least 4 hours, but overnight is best.

How to serve a No-Bake Mocha Peppermint Pie

We garnished this gorgeous pie with a dollop of whipped cream and crushed peppermints, then served to a happy crowd. You could add some chocolate shavings, sprinkles, or even a light dusting of espresso or cocoa powder for an attractive, impressive finish, too. If you want to add even more coffee flavor, add a spoonful of this homemade espresso whipped cream or garnish with some of this mocha bark.

mocha pepper mint pie garnished with crushed candy canes

How to store no-bake pies:

You want to store this mocha pie in the fridge up to 3 days. To get nice, clean slices, you may want to put it in the freezer for 10-30 minutes, then use a knife that has been run under hot water and wiped dry. You can freeze this, but the pudding can start to change texture after a few weeks. I recommend enjoying within a month if you are freezing it—Perfect for prepping for holidays or keeping a cold dessert handy during the summer months!

a fork slicing into a chilled no bake peppermint mocha pie topped with whipped cream and crushed peppermints
a half-eaten slice of mocha pie with peppermint extract and oreo cookie crust

If you like this chocolate pie, you are going to LOVE these chocolate desserts!

  • No Bake Mocha Cheesecake – Talk about rich! This delicious cheesecake has a super smooth filling and doesn’t require baking to come out perfect.
  • Mocha Icebox Cake – This beautiful, layered dessert is full of chocolatey, coffee flavor! The ice cream makes this the perfect dessert for summer or holiday planning when you don’t want to use the oven.
  • Dark Chocolate Peppermint Cake Mix Cookies – When you need a quick, tasty dessert, this recipe is your answer! An inexpensive cake mix makes these cookies super easy, too.
  • Chocolate Lava Cake – This gorgeous dessert makes a great impression on company! The gooey, drool-worthy chocolate center comes spilling out just like at your favorite restaurant.
  • Brownie Pie – This easy, quick dessert is simple and delicious! It’s perfect for chocolate lovers, and it can easily be topped with all your favorite garnishes for a fancy dessert.


 

a large, perfect no bake peppermint mocha pie with an oreo cookie crust

Get the Recipe: No Bake Peppermint Mocha Pie

Prep: 15 minutes
Cook: 10 minutes
Chill/Set Time: 4 hours
Total: 4 hours 25 minutes
Yield: 8 servings
Author: Annie Holmes
This easy no-bake peppermint mocha pie is a huge hit at parties! A delicious cookie crust is topped with creamy chocolate and mint filling and the perfect hint of coffee flavor.
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Ingredients
 

For the crust

For the filling

  • 1 3.9 oz box instant chocolate pudding mix
  • 2 cups cold milk
  • 1 tbsp instant espresso powder
  • ½ tsp peppermint extract
  • ¾ cup heavy whipping cream, cold

Optional garnishes

  • Whipped cream, crushed candy canes, sprinkles, chocolate shavings, etc.

Equipment

Instructions
 

  • Preheat oven to 350 degrees and grease a 9-inch pie pan or springform pan.
  • Stir together the Oreo crumbs and melted butter until well combined. Press the crust mixture into the prepared pan, smoothing into a uniform layer. Bake in the preheated oven for 10 minutes, then allow to cool at room temperature for 15 minutes. Place in the fridge while you make the filling.
  • In a medium bowl, stir together the pudding mix with the cold milk, espresso powder, and peppermint extract, whisking for 1-2 minutes until the mixture is smooth. Set in the fridge to set for at least 5 minutes.
  • While the pudding is setting, add the cold whipping cream to a stand mixture fitted with the whisk attachment, and whip the cream until stiff peaks form.
  • Fold the chocolate pudding into the whipped cream until well combined, be careful not to deflate the whipped cream too much.
  • Pour the mixture into the cooled pie crust, smoothing as you go. Cover and refrigerate for another 4 hours or overnight. Garnish with whipped cream and crushed candy canes, then serve.

Notes

  • This pie is chocolatey with a cooling peppermint taste and a hint of coffee. It’s honestly so delicious.
  • Store leftovers in the fridge for up to 3 days.
  • I used both a spring form pan and a pie pan for testing. The springform works great, and so does the pie pan! If you use a pie pan, make sure to use a deep dish pie pan so there’s plenty of room for the filling.
  • To make this a true no-bake pie, use a storebought, prebaked Oreo or chocolate crust!
Serving: 1 slice, Calories: 231kcal, Carbohydrates: 20.4g, Protein: 3.3g, Fat: 15.3g, Cholesterol: 41.7mg, Sodium: 300.5mg, Fiber: 0.5g, Sugar: 15.6g
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