A refreshing, festive dessert that’s as easy as pie!
Serves 8 slices
Darlin’, this Peppermint Icebox Pie is the perfect balance of cool, creamy, and festive. It’s a no-fuss dessert that’s packed with holiday cheer—just the thing to brighten up your Christmas table. With its minty sweetness and fluffy texture, this pie is bound to become a family favorite.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs: Adds a rich, chocolatey base.
- 6 tbsp unsalted butter (melted): Holds the crust together.
- 2 tbsp granulated sugar: A touch of sweetness.
For the Filling:
- 1 cup heavy whipping cream: For that fluffy, creamy texture.
- 1 (14 oz) can sweetened condensed milk: Sweet and luscious.
- ½ cup crushed candy canes or peppermint candies: Adds festive crunch and flavor.
- 1 tsp peppermint extract: A cool, minty punch.
- 1-2 drops red food coloring (optional): For a light pink hue.
For Garnish:
- Whipped cream: To doll up each slice.
- Crushed candy canes: Adds holiday flair.
- Chocolate shavings (optional): A touch of elegance.
Supplies Needed
- 9-inch pie pan
- Hand or stand mixer
- Spatula
- Mixing bowls
Instructions
Prepare Your Workspace:
Set out all your ingredients and grease your pie pan lightly to ensure easy removal.
- Make the Crust:
In a mixing bowl, combine the cookie crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the pie pan. Chill in the fridge for 30 minutes to set. - Whip the Cream:
In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside. - Prepare the Filling:
In another bowl, mix the sweetened condensed milk, peppermint extract, and crushed candy canes until well combined. Add the food coloring if using, and stir until evenly distributed. - Fold in the Whipped Cream:
Gently fold the whipped cream into the peppermint mixture until smooth and fluffy. - Assemble the Pie:
Pour the filling into the prepared crust and spread evenly with a spatula. Smooth the top for a polished look. - Chill to Set:
Refrigerate the pie for at least 4 hours, or until the filling is firm. - Decorate and Serve:
Before serving, top with whipped cream, crushed candy canes, and optional chocolate shavings. Slice and enjoy!
Storage Tips
- Refrigeration: Store in the fridge for up to 3 days, covered loosely with plastic wrap.
- Freezing: Freeze the pie for up to 1 month. Thaw in the fridge before serving.
Recipe Tips & Tricks
- Tip 1: Use white chocolate cookie crumbs for a different twist.
- Tip 2: Add a pinch of salt to the crust to balance the sweetness.
- Tip 3: Layer melted chocolate on the crust before adding the filling for extra richness.
Variations
- Chocolate Mint Pie: Add a layer of chocolate ganache between the crust and filling.
- Coconut Peppermint Pie: Sprinkle shredded coconut on top for a tropical holiday twist.
- Mocha Peppermint Pie: Add a teaspoon of instant coffee to the filling for a coffee kick.
FAQ
Q: Can I use a store-bought crust?
Absolutely! A pre-made chocolate or graham cracker crust works perfectly.
Q: Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and kept chilled until ready to serve.
Q: Can I use another extract?
Sure! Vanilla or almond extract can be swapped for peppermint for a different flavor profile.
Final Thoughts
This Peppermint Icebox Pie is a holiday dream come true—cool, creamy, and bursting with festive flavor. Perfect for gatherings, gifting, or just treating yourself, it’s a no-bake dessert that’ll impress every time. So grab your candy canes, darlin’, and let’s whip up some holiday magic!
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