Description
Festive Christmas Peppermint Pie brings holiday cheer with creamy peppermint filling nestled in a crisp graham cracker crust. Cool mint and rich chocolate create a delightful dessert you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese (8 ounces / 226 grams each), softened
- 1 cup (240 milliliters) heavy whipping cream
- 1 tub Cool Whip
Sweeteners and Flavoring:
- 1 1/2 cups (180 grams) powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 10 drops red food coloring
Crust and Garnish:
- 1 Oreo pie crust
- 1/2 cup (50 grams) crushed peppermint candy canes or mints
- Crushed peppermint candies, for garnish
Instructions
- Whip the heavy cream in a large bowl until it forms stiff, billowy peaks, creating a light and airy base for the pie.
- In a separate mixing bowl, blend the powdered sugar and cream cheese until achieving a silky, smooth consistency.
- Incorporate the festive red food coloring, vanilla extract, and peppermint extract into the cream cheese mixture, stirring until the color is evenly distributed and vibrant.
- Gently fold the peppermint candy bits into the cream cheese mixture, distributing them evenly throughout.
- Carefully fold the cream cheese mixture into the whipped cream, using a low-speed mixer to create a harmonious, fluffy filling.
- Transfer the combined mixture into the prepared Oreo crust, smoothing the surface with a spatula to ensure an even layer.
- Crown the pie with a generous layer of Cool Whip, creating a cloud-like topping.
- Sprinkle crushed peppermint candies over the Cool Whip, adding a festive crunch and decorative touch.
- Refrigerate the pie for 1-2 hours, allowing the flavors to meld and the filling to set firmly before serving.
Notes
- Freeze Oreo cookies before crushing for a more uniform and fine texture that helps create a sturdy, compact crust.
- Use gel food coloring for more vibrant color without adding extra liquid that could thin the cream cheese mixture.
- Crush peppermint candies with a rolling pin inside a sealed plastic bag to control the size and prevent messy splatters.
- For a gluten-free version, swap Oreo crust with gluten-free cookie crumbs or a nut-based crust like ground almonds and melted butter.
- Prep Time: 30 minutes
- Cook Time: 2 Hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg