Description
Description A festive dessert combining a creamy peppermint filling with a rich chocolate cookie crust, perfect for holiday gatherings.
Ingredients
- 18 – 20 chocolate sandwich cookies
- 6 tablespoons unsalted butter
- 8 ounces full-fat cream cheese
- ¾ cup powdered sugar
- 1 teaspoon pure peppermint extract
- 2 drops red or pink gel food coloring (optional)
- 1 ½ cups heavy cream
- ½ cup crushed candy canes for garnish
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Instructions
- Prepare the chocolate cookie crust by crushing the chocolate sandwich cookies until you have about 1 ½ cups of crumbs.
- Melt the butter and combine it with the cookie crumbs in a bowl until moistened.
- Press the mixture into a 9-inch pie plate and chill for at least 30 minutes.
- In a mixing bowl, beat the cream cheese until smooth, about 2-3 minutes.
- Add the powdered sugar and peppermint extract, mixing until fluffy, about 2 minutes.
- Whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spoon the filling into the chilled crust and refrigerate for at least 4 hours.
- Before serving, sprinkle crushed candy canes on top for garnish.
Notes
- Notes
- For best results, chill the pie overnight for flavors to meld. Store leftovers for up to 3-4 days in the fridge or freeze for 2 months.