Ingredients
Equipment
Method
- Crush the chocolate cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it in.
- Cover the crust with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- In a large bowl, whip the heavy cream until stiff peaks form using an electric mixer.
- In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Add the peppermint extract and crushed peppermint candies. Add red food coloring, if using, and gently swirl it in.
- Pour the peppermint filling into the chilled chocolate cookie crust, spreading it evenly.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, decorate the pie with additional crushed peppermint candies, chocolate shavings, and/or whipped cream (optional).
- Slice and serve.
Notes
Make sure your cream cheese is fully softened for a smooth filling. Cold cream and a cold bowl are essential for whipping cream to stiff peaks. Peppermint extract is potent, so start with 1 teaspoon and add more to taste cautiously. This pie can be made up to 2 days in advance and stored in the refrigerator. Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days, or freeze for up to 2 months. For variations, consider using graham cracker or gingersnap crumbs for the crust, drizzling melted white chocolate over the top for a peppermint bark effect, or adding mini chocolate chips to the filling.