Description
This Peppermint Pattie Pie is a festive and delicious no-bake dessert featuring a chocolate cookie crust, creamy peppermint filling studded with chopped peppermint patties, and a fluffy whipped cream topping garnished with extra peppermint pieces. Perfect for holiday celebrations or any time you crave a refreshing minty treat.
Ingredients
Scale
Chocolate Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos or chocolate wafer cookies)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
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)
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 well mixed. Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake the Crust: Bake the crust for 8-10 minutes until set and fragrant, then remove from 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 powdered sugar, vanilla extract, and peppermint extract, beating until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Stir in the chopped peppermint patties, reserving some for garnish.
- Assemble the Pie: Spoon the peppermint filling evenly into the cooled chocolate crust, spreading it out smoothly.
- Prepare the Topping: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream topping over the peppermint filling, smoothing it to the edges.
- Garnish and Chill: Sprinkle the chopped reserved peppermint patties over the whipped cream. Refrigerate the pie for at least 4 hours or overnight to allow it to firm up.
- Serve: Slice and serve chilled, enjoying the cool, creamy, and minty dessert.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- Letting the pie chill overnight improves flavor melding and firmness.
- You can substitute peppermint patties with other mint candies if preferred.
- Use gluten-free cookie crumbs to make this recipe gluten-free.
- The crust can be made ahead and baked in advance to save time.
