This No Bake Grinch Pie is a festive, creamy dessert that’s bright green, easy to assemble, and always a crowd-pleaser during the holidays. I first made it for a neighborhood cookie swap and loved how it looked as much as it tasted — playful and rich without needing an oven. If you enjoy light, chilled pies, you might also like this no-bake peanut butter pie for another quick dessert option: https://www.nevaehrecipes.com/irresistible-no-bake-peanut-butter-pie-with-graham-cracker-crust/.
Why Make This Recipe
- Quick to assemble: no baking step means you can put it together in about 20 minutes.
- Crowd-friendly flavor: creamy, slightly sweet filling with a crunchy Oreo crust appeals to kids and adults.
- Great for make-ahead entertaining — it improves after a few hours in the fridge.
- Festive and customizable for holiday parties or themed dinners; I love making it because the decorations let me get playful.
- Lower stress: you avoid oven space on busy days and still serve a show-stopping dessert; for another fridge-friendly cheesecake-style option, see this no-bake apple pie cheesecake: https://www.nevaehrecipes.com/no-bake-apple-pie-cheesecake-2/.
Recipe Overview
Prep time: 20 minutes (plus chilling)
Cook time: 0 minutes (no-bake)
Total time: 4 hours 20 minutes (includes 4-hour chill)
Servings: 8 (9-inch pie)
Difficulty: Easy
Method: Press a cookie crumb crust into a 9-inch pie plate, whip the filling, fold to combine, chill until set, and decorate.
For a quick comparison to other no-bake desserts, you can check out a similar no-bake cheesecake method here: https://www.nevaehrecipes.com/no-bake-apple-pie-cheesecake/.
My Experience Making This Recipe
I tested several versions to get a stable, airy filling that still tasted rich. Reducing the liquid when prepping instant pudding and folding in stabilized whipped topping created the best texture — light but sliceable. I learned that chilling at least 4 hours (overnight if possible) is the difference between a messy scoop and clean slices.
How to Make No Bake Grinch Pie
Start by making the crust: pulse 24 Oreo cookies (filling included) into fine crumbs and mix with 6 tablespoons melted unsalted butter. Press this mixture into a 9-inch pie dish, creating an even edge and compact base, then chill for 30 minutes to set. For the filling, beat 8 oz (225 g) cream cheese at room temperature with 1/2 cup (60 g) powdered sugar until smooth. Whisk one 3.4 oz (96 g) box instant pistachio pudding with 1 cup (240 ml) cold milk until thick (about 1–2 minutes); fold that into the cream cheese along with 8 oz (about 1 cup) thawed whipped topping (Cool Whip) until uniformly green and airy. If the color isn’t vibrant, add 4–6 drops gel food coloring. Spoon the filling into the crust, smooth the top, and chill 4 hours or overnight. Decorate with piped whipped cream for the “beard,” a red candy or maraschino cherry for the nose, and chocolate chips or candy eyes for character.
Expert Tips for Success
- Soften cream cheese to room temperature (about 20–30 minutes on the counter) for a lump-free filling and quick mixing.
- Use instant pudding mix and reduce the milk slightly (to 1 cup) to keep the filling firm and sliceable; too much liquid makes it weep.
- Fold gently when combining the whipped topping to keep the filling light; overmixing deflates air and yields a dense texture.
- Press the crust firmly with the bottom of a measuring cup or flat glass to avoid a crumbly base that falls apart when sliced.
- Use gel food coloring (not liquid) for vivid green without adding extra moisture; a toothpick’s worth goes a long way.
How to Serve No Bake Grinch Pie
- Serve chilled in neat slices with a dollop of whipped cream for contrast.
- Add festive garnishes: red M&M for the nose and piped white whipped cream for the Grinch’s beard and hat trim.
- Bring it to holiday parties or potlucks — it holds up well during short transport if kept chilled in an insulated bag.
- For a playful buffet, cut into mini tartletts instead of one pie and top each with a single candy eye or cherry.
Storage and Reheating Guide
Refrigerate covered with plastic wrap or stored in an airtight container for up to 3–4 days; keep decorations separate if possible to preserve appearance. To freeze, wrap the un-decorated pie tightly in plastic wrap and then foil; freeze up to 1 month. Thaw frozen pie overnight in the fridge and decorate just before serving to maintain texture and color. Do not microwave slices; this is a chilled dessert and reheating will ruin the texture.
For a longer-lasting, baked-style bar alternative, see a reheating-friendly apple pie enchilada method here: https://www.nevaehrecipes.com/apple-pie-enchiladas-bake-2/.
Recipe Variations
- Gluten-free: Use gluten-free sandwich cookies or a gluten-free graham cracker crust with the same butter ratio.
- Dairy-free: Replace cream cheese with a dairy-free cream cheese alternative and use a coconut-based whipped topping; ensure pudding mix is dairy-free or use agar to set.
- Lime Jell-O version: Substitute one 3.4 oz lime gelatin (prepared per package with less water) folded into stabilized whipped cream for a brighter, tangier filling — chill until fully set.
- Mini pies: Use a muffin tin lined with a cupcake liner or mini tart pans and reduce chilling time to 2–3 hours for individual servings.
Nutritional Highlights
- Serving size (1/8 pie) provides a satisfying dessert portion; it’s rich in calories and fats, so enjoy as an occasional treat.
- Pistachio pudding adds a small amount of nuts’ flavor, but nut content is typically minimal unless you add chopped nuts.
- Allergens: contains dairy and gluten (unless modified). For nut allergies, ensure pudding mix and decorations are nut-free.
Troubleshooting Common Issues
- Filling is too loose: Chill longer (overnight) or mix in an extra 1/2 cup whipped topping; as a last resort, stir in 1 teaspoon unflavored gelatin bloomed in 1 tablespoon cold water and gently warm to dissolve, then re-chill.
- Crust crumbles when slicing: Press crumbs firmly when making the crust and chill at least 30 minutes before filling; using 6 tablespoons butter helps bind 24 Oreos.
- Color fades or looks uneven: Use gel food coloring added a drop at a time and fold gently for even distribution.
Frequently Asked Questions
Q1: Can I make this pie a day ahead?
A1: Yes — making the pie a day ahead improves flavor and texture. Keep it tightly covered in the fridge and add delicate decorations the day of serving for best presentation.
Q2: Can I use whipped cream instead of store-bought whipped topping?
A2: You can. Whip 1 cup heavy cream with 2 tablespoons powdered sugar to soft peaks. For stability, fold in a teaspoon of instant pudding mix or use a stabilizer like 1/2 teaspoon unflavored gelatin dissolved and cooled before folding.
Q3: Is instant pistachio pudding necessary?
A3: It’s not strictly necessary, but it gives reliable structure and the classic green flavor. You can use lime gelatin or a stabilized cream-cheese and whipped-cream mixture, but expect texture differences and possibly longer chilling time.
Q4: How do I get clean slices when serving?
A4: Use a sharp knife dipped in hot water and wiped dry between cuts. Chill the pie well (4+ hours) so the filling firms up; warm the knife for smoother, cleaner cuts.
Conclusion
For more inspiration and another No Bake Grinch Pie reference, see this detailed No Bake Grinch Pie recipe. https://www.simplisticallyliving.com/grinch-pie/
No Bake Grinch Pie
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive, creamy dessert that’s bright green, easy to assemble, and always a crowd-pleaser during the holidays.
Ingredients
- 24 Oreo cookies (filling included)
- 6 tablespoons unsalted butter (melted)
- 8 oz cream cheese (room temperature)
- 1/2 cup powdered sugar
- 3.4 oz box instant pistachio pudding
- 1 cup cold milk
- 8 oz whipped topping (Cool Whip, thawed)
- Gel food coloring (optional)
- Whipped cream (for decoration)
- Red candy or maraschino cherry (for decoration)
- Chocolate chips or candy eyes (for decoration)
Instructions
- Pulse the Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into a 9-inch pie dish and chill for 30 minutes to set.
- Beat cream cheese and powdered sugar together until smooth.
- Whisk the instant pistachio pudding with cold milk until thick.
- Fold the pudding mixture into the cream cheese until combined.
- Add whipped topping and gel food coloring, folding until uniform.
- Spoon the filling into the chilled crust, smooth the top, and chill for at least 4 hours or overnight.
- Decorate with whipped cream, candy, and chocolate as desired before serving.
Notes
Chilling the pie for at least 4 hours helps with slicing. Use gel food coloring for vivid green without extra moisture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg