Description
Cool, creamy Peppermint Pie with a crunchy chocolate crust, fluffy mint filling, and a snowy whipped cream topper. Festive, fresh, and perfect for Christmas parties or make-ahead holiday dinners.
Ingredients
[Crust]
9 ounces chocolate graham crackers or crisp chocolate cookies
2 tablespoons granulated sugar
1/2 cup unsalted butter, melted
[Filling]
1 (25-ounce) package unflavored gelatin (about 2 1/4 teaspoons)
1/4 cup cold water
1/2 teaspoon peppermint extract
2 cups heavy whipping cream, divided
1 heaping cup crushed soft peppermint candy, plus extra for garnish
[Garnish]
1 cup heavy whipping cream
1/3 cup sifted powdered sugar
1/2 teaspoon vanilla or peppermint extract
Additional crushed peppermint
Instructions
1. Preheat oven to 350°F. Grease a 9-inch pie plate.
2. Crush cookies with sugar in a food processor until fine, then blend in melted butter.
3. Press crumbs into the pie plate, covering bottom and sides. Bake 7 to 8 minutes. Cool completely.
4. Sprinkle gelatin over cold water and let it soften.
5. In a saucepan, warm 1/2 cup heavy cream with crushed peppermint over low heat until melted and smooth.
6. Remove from heat. Stir in softened gelatin and peppermint extract. Cool to room temperature without letting it set.
7. Whip 1 1/2 cups heavy cream to stiff peaks.
8. Gently fold the cooled peppermint mixture into whipped cream until nearly combined and smooth.
9. Spread filling into the cooled crust. Chill about 2 hours until firm.
10. Whip 1 cup cream with powdered sugar and vanilla or peppermint extract. Decorate pie and add extra crushed peppermint before serving.
Notes
Use soft peppermint candy such as Red Bird or Bob’s brand. Crush extra for garnish.
Do not let the gelatin mixture fully set before folding into whipped cream.
Let the crust cool completely before adding the filling.
Optional topping can include peppermint whipped cream for extra flavor and visual appeal.
Servings: One 9-inch pie. Prep time: ~30 minutes. Cook time: 7 to 8 minutes. Chill time: about 2 hours.
Storage: Refrigerate covered for up to 3 days.
Texture and flavor: Light, fluffy, creamy, fresh peppermint with a crunchy chocolate crust.
Variations: Substitute vanilla extract in the whipped cream garnish. Try different brands of soft peppermint for varied flavor and color.
Substitutions: Chocolate graham crackers or chocolate wafer cookies both work for the crust.
- Prep Time: 30 minutes
- Cook Time: 7 to 8 minutes
- Category: Christmas Dessert Recipes
- Method: No-bake filling; baked crust; chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 659
- Sugar: 32
- Sodium: 237
- Fat: 47
- Saturated Fat: 28
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 131