Christmas Peppermint Chocolate Pie (Print-Friendly Format)

Creamy peppermint chocolate pie layered with whipped topping and crunchy candy, perfect for a festive celebration.

# Ingredients You’ll Need:

→ Filling

01 - 225 g cream cheese, softened
02 - 120 g powdered sugar
03 - 1/2 teaspoon peppermint extract
04 - 1/4 teaspoon vanilla extract
05 - 225 g whipped topping, thawed
06 - 45 g crushed peppermint candies (plus extra for garnish)
07 - Few drops red food coloring (optional)

→ Crust

08 - 1 pre-made 23 cm chocolate cookie pie crust

# How to Make It:

01 - In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until completely smooth and creamy.
02 - Add powdered sugar, peppermint extract, and vanilla extract to the cream cheese. Continue beating until the mixture is cohesive and velvety.
03 - If desired, blend in a few drops of red food coloring to achieve a pale pink colour throughout the filling.
04 - Using a rubber spatula, gently fold in the thawed whipped topping until the filling is smooth and light.
05 - Fold in the crushed peppermint candies until evenly distributed, reserving some for garnishing later.
06 - Transfer the filling into the prepared chocolate cookie crust and spread it evenly with a spoon or offset spatula.
07 - Cover the pie and refrigerate for a minimum of 4 hours, ensuring it sets firmly for clean slicing.
08 - Before serving, top with additional whipped topping if desired and sprinkle with extra crushed peppermint candies. Slice and serve chilled.

# Extra Tips:

01 - Allow cream cheese to soften at room temperature for half an hour to ensure a smooth, lump-free filling.
02 - Crush peppermint candies shortly before use to prevent stickiness.
03 - Chill thoroughly for at least 4 hours for clean slices and optimal texture.
04 - Add extra crushed peppermint right before serving for a crisper texture.
05 - For best storage, keep the pie covered in the refrigerator for up to 4 days; serve frozen if a firmer consistency is preferred.

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