No-Bake Peppermint Eggnog Pie combines two traditional holiday flavors in an easy recipe. You’ll love the flavors in this simple dessert.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
No-Bake Peppermint Eggnog Pie
Let me tell you, this is going to be one amazing week. #ChristmasSweetsWeek has arrived and with it, I’m debuting 5 brand spanking new recipes just in time for the holiday season!
Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!!Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.
Now that you’ve read all about this amazing week, let me introduce you to my first recipe for #ChristmasSweetsWeek 2018. No-Bake Peppermint Eggnog Pie an easy addition to the holiday season that combines two favorite flavors.
Did you miss my other #ChristmasSweetsWeek recipes? I’ll list them below:
- Salted Caramel White Hot Chocolate
- White Chocolate Cranberry Coffee Cake
- Minty Grinch Dip
- Merry Mistletoe Cocktail
Some tips for making No-Bake Peppermint Eggnog Pie:
- Use a store-bought chocolate crust, it is a time-saver.
- Skip the red food color if desired.
- Drizzle with chocolate sauce if desired.
- Use a rolling pin to crush candy canes in a resealable plastic bag.
Stay tuned for another Christmas sweet treat debuting tomorrow. Happy Holidays!!! Scroll down for today’s #ChristmasSweetsWeek recipes!
- 1 premade chocolate pie crust
- 8 oz cream cheese, softened
- 7 oz marshmallow creme
- 1/4 teaspoon LorAnn Super Strength Eggnog Oil
- 8 oz non-dairy whipped topping, divided
- 1/2 cup candy canes, crushed
- 1/4 teaspoon red food color
- OPTIONAL: additional crushed candy canes and chocolate sauce
- With electric mixer beat cream cheese until light and fluffy, add in marshmallow creme and oil. Beat together. This mixture will be very sticky.
- Fold in 1/2 of non-dairy whipped topping, candy canes, and red food color.
- Spoon mixture into crust. Refrigerate a minimum of 3 hours until very cold.
- Top with remaining non-dairy whipped topping.
- OPTIONAL: Drizzle with chocolate sauce and sprinkle additional crushed candy canes.
So tell me, which recipe are you going to try first? HoHoHo
Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker
Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas
Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided bloggers with samples and products to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.