Description
This Peppermint Pattie Pie is a creamy, minty treat with a rich chocolate crust, packed with layers of smooth peppermint filling and topped with whipped cream. It’s a refreshing dessert that combines the best of mint and chocolate!
Ingredients
Scale
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos or chocolate wafer cookies)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Peppermint Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup heavy cream
- ½ cup peppermint patties, chopped (plus extra for garnish)
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 4–5 mini peppermint patties, chopped for garnish
Instructions
- Prepare the Chocolate Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chocolate cookie crumbs and sugar. Stir in the melted butter until the mixture is well combined.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake the crust for 8-10 minutes until set, then remove from the oven and let it cool completely.
- Make the Peppermint Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and peppermint extract, beating until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Stir in the chopped peppermint patties, saving a few for garnish.
- Spoon the peppermint filling into the cooled chocolate crust, spreading it out evenly.
- Prepare the Topping:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the peppermint filling, smoothing it out to the edges of the pie.
- Garnish and Serve:
- Chop the remaining peppermint patties and sprinkle them over the top of the whipped cream for garnish.
- Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up.
- Slice and serve chilled. Enjoy the cool, creamy, minty goodness!
Notes
- For an extra layer of flavor, you can melt a few more peppermint patties and drizzle them on top before adding the whipped cream.
- If you prefer a no-bake version, just skip the baking step for the crust and chill it in the fridge for a few hours before filling it.
- This pie can be made ahead of time and stored in the refrigerator for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 29
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg