Ingredients
Equipment
Method
- Prepare the Crust: Place the chocolate wafer cookies in a food processor and pulse until finely ground. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
- In a medium bowl, combine the cookie crumbs and melted butter. Press the mixture evenly into the bottom and up the sides of the pie plate to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and peppermint extract, mixing until well combined.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- If desired, add a few drops of red food coloring to tint the filling a festive pink. Gently fold in half of the crushed peppermint candies.
- Assemble the Pie: Pour the filling into the prepared chocolate crust, spreading it evenly.
- Sprinkle the remaining crushed peppermint candies over the top of the pie. Add chocolate shavings for an extra touch of elegance.
- Chill and Serve: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, garnish with additional chocolate shavings and crushed peppermint candies, if desired. Slice and enjoy!
Notes
For a crumblier crust, add more melted butter, one tablespoon at a time, until the crumbs hold together. Ensure the cream cheese is fully softened to prevent a runny filling. If the peppermint flavor is too strong, start with less extract and add more to taste. Store leftovers in the refrigerator, covered, for up to 3 days. For variations, add a layer of chocolate ganache, sprinkle with chopped nuts, make mini pies with graham cracker crusts, or use an Oreo crust.