Ingredients
Scale
- 1 (9-inch) chocolate cookie crumb pie crust
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup crushed peppermint candies, plus more for garnish
- Chocolate shavings, for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and peppermint extract, mixing until well combined.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Stir in the crushed peppermint candies.
- Pour the peppermint cream filling into the chocolate cookie crumb crust, spreading evenly.
- Cover the pie with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, garnish the Christmas Peppermint Pie with additional crushed peppermint candies and chocolate shavings, if desired.
Notes
For a richer flavor, use full-fat cream cheese. Store leftover pie covered in the refrigerator for up to 3 days. You can substitute gluten-free chocolate cookies for the crust to make this dessert gluten-free. For a more intense peppermint flavor, add a few drops of red food coloring to the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg