Description
A delicious peppermint cream cheese pie with a chocolate cookie crust, perfect for the holidays.
Ingredients
Scale
- 1 pre-made chocolate cookie crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 8 oz whipped topping, thawed
- 1/4 cup crushed candy canes
- 2 drops red food coloring (optional)
Instructions
- Place your chocolate cookie crust into the refrigerator to chill while you prepare the filling.
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar and peppermint extract to the cream cheese and continue mixing until well combined.
- If using, add 1–2 drops of red food coloring and mix for a pink tint.
- Gently fold in the whipped topping until the mixture is smooth and fluffy.
- Spread the peppermint filling evenly into the chilled crust.
- Smooth the top, cover, and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle crushed candy canes on top.
- Serve chilled and enjoy with optional extra whipped topping or a mini candy cane garnish.
Notes
- For a more festive look, you can add additional whipped topping or candy cane garnishes before serving.
- This pie is best served chilled and can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg