Description
This Peppermint Pattie Pie is a deliciously creamy and minty dessert featuring a chocolate cookie crust, a smooth peppermint cream cheese filling, and a fluffy whipped cream topping. Perfect for holiday gatherings or any time you crave a refreshing mint-chocolate 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)
Whipped Cream 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 granulated sugar. Stir in the melted unsalted butter until the mixture is well combined.
- Form and Bake the Crust: Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust. Bake the crust for 8-10 minutes until set, then remove from the 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 well combined.
- Whip the Cream for Filling: In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Add Peppermint Patties: Stir in the chopped peppermint patties, reserving some for garnish.
- Assemble the Pie: Spoon the peppermint filling into the cooled chocolate crust and spread it evenly.
- Prepare the Whipped Cream Topping: In a medium bowl, whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top the Pie: Spread the whipped cream topping over the peppermint filling, smoothing it out to the edges of the pie.
- Garnish: Sprinkle chopped remaining peppermint patties over the whipped cream.
- Chill and Serve: Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up. Slice and serve chilled for a refreshing, creamy dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use good quality peppermint patties for the best mint flavor.
- Allow the pie to chill thoroughly; this helps it set and makes slicing neater.
- You can substitute chocolate cookie crumbs with graham cracker crumbs for a different crust flavor.
- For a lighter version, use reduced-fat cream cheese and heavy cream alternatives.
