Cool Peppermint Pattie Pie
Indulge in the irresistible charm of the Cool Peppermint Pattie Pie, a no-bake dessert that’s as refreshing as it is decadent. Featuring a rich and crumbly chocolate cookie crust, this pie is filled with a creamy, peppermint-infused cheesecake layer that’s perfectly lightened with fluffy whipped cream. Mini chocolate chips add delightful bursts of texture, while optional green food coloring gives it a playful, pastel hue. With a finishing touch of whipped cream and crushed peppermint candies, this easy-to-make pie is a show-stopping treat for holidays, special occasions, or simply satisfying your peppermint-chocolate cravings. Ready in just 25 minutes of prep time, this crowd-pleaser serves up to eight slices of frosty delight!
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Peppermint extract
- 1.5 cups Heavy whipping cream
- 2 drops Green food coloring (optional)
- 0.5 cup Mini chocolate chips
- 1 cup Whipped cream, for topping
- 2 tablespoons Crushed peppermint candies (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs.
Add the melted butter to the crumbs and pulse until the mixture is well combined and resembles wet sand.
Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Place the crust in the freezer to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the peppermint extract and mix until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. If desired, stir in the green food coloring at this point to achieve a light pastel hue.
Fold in the mini chocolate chips to add a burst of texture and chocolate flavor.
Spread the filling evenly into the prepared pie crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until firm.
Top the pie with whipped cream, then garnish with crushed peppermint candies for a festive touch before serving.
Nutrition Facts
Calories |
7980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.6 g | 675% | |
| Saturated Fat | 273.8 g | 1369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 787.5 g | 286% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 510.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
