Description
This delicious chocolate peppermint cream pie is the perfect dessert for the holidays!
Ingredients
Scale
- 1 9-inch chocolate cookie crust
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup crushed candy canes
- 2–3 drops pink food coloring (optional)
Instructions
- Press the chocolate cookie crust into a 9-inch pie pan and chill while preparing the filling.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add sweetened condensed milk and peppermint extract; mix until fully combined.
- Gently fold in the whipped topping.
- Stir in crushed candy canes and food coloring if using.
- Pour filling into crust and spread evenly.
- Chill the pie for at least 4 hours or overnight until set.
- Garnish with additional whipped topping and candy cane pieces before serving.
Notes
- This pie can be made a day in advance for better flavor.
- Feel free to adjust the amount of crushed candy canes for more or less peppermint flavor.
- For a festive touch, top with chocolate shavings.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg