Description
This delicious peppermint chocolate cream pie is a perfect dessert for the holidays!
Ingredients
Scale
- 1 pre-made chocolate cookie pie crust (9-inch)
- 1 (8 oz) package cream cheese, softened
- 1 ½ cups whipped topping (like Cool Whip)
- 1 (14 oz) can sweetened condensed milk
- ½ tsp peppermint extract
- A few drops red food coloring (optional, for pink tint)
- ½ cup crushed peppermint candies
- Extra whipped topping + peppermint bits (for topping)
Instructions
- Whip the Creamy Base: In a large bowl, beat softened cream cheese until light and fluffy. Add condensed milk, peppermint extract, and food coloring.
- Fold in the Fun: Gently fold in the whipped topping until the mixture is smooth and airy. Stir in crushed peppermint.
- Fill the Pie Crust: Spoon the filling into the chocolate cookie crust and smooth the top.
- Chill to Set the Magic: Cover and refrigerate for at least 4 hours or overnight.
- Decorate & Serve: Before serving, top with swirls of whipped topping and more crushed peppermint.
Notes
- This pie can be made a day in advance to allow for a firmer set.
- Feel free to omit the food coloring if you prefer a traditional look.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg