Description
A deliciously creamy peppermint pie with a chocolate cookie crust.
Ingredients
Scale
- 1 pre-made chocolate cookie crust (9-inch)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 2 cups heavy whipping cream
- 1/2 cup crushed peppermint candies
- Additional whole peppermint candies for garnish
- Whipped cream for topping
- Red food coloring (optional)
Instructions
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and beat until well combined. Stir in the peppermint extract.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Color and Texture: If desired, add a few drops of red food coloring to give the filling a light pink hue. Mix until the color is even. Fold in the crushed peppermint candies.
- Assemble the Pie: Pour the filling into the chocolate cookie crust, spreading it evenly. Refrigerate for at least 4 hours, allowing the filling to set properly.
- Decorate: Once set, pipe whipped cream on top of the pie in decorative swirls. Garnish with additional whole peppermint candies and more crushed candies for a festive look.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Chill the mixing bowls and beaters before whipping the cream for better volume.
- Adjust the peppermint extract to taste for a stronger or milder flavor.
- Serve chilled for the best texture and flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice