Peppermint Cream Pie
Creamy peppermint filling with a chocolate crust will be a holiday and year-round favorite!
Servings: 8
Calories: 349kcal
Ingredients
Crust
- about 20 chocolate sandwich cookies for the crust
- ¼ cup (½ stick / 57 g) butter, melted
Peppermint Filling
- 1 box (3.3 ounces) instant white chocolate pudding mix
- 1 ½ cups (368 g) cold milk
- 1 teaspoon Pure Peppermint Extract
- 8 ounces peppermint whipped cream recipe,
- 2-3 drops green food color, optional
Instructions
Crust
- Crush the 20 Oreos in a large plastic baggie until they are crushed into fine crumbs.
- Pour into a bowl and add the melted butter.
- Press into 9-inch pie pan, pressing up the sides.
Peppermint Filling
- Put the white chocolate pudding mix, milk, extract, and food coloring in a bowl. Beat with a hand mixer for about 1-2 minutes.
- Stir in the homemade peppermint whipped cream until well combined.
- Spread the peppermint cream pie filling over the pie crust.
- Refrigerate until ready to serve, at least 1-2 hours.
- Just before serving, add a dollop of whipped cream and a sprig of fresh mint. (optional)
Notes
Click here for the Peppermint Whipped Cream recipe: https://iambaker.net/peppermint-whipped-cream-recipe/
Nutrition
Serving: 1piece | Calories: 349kcal