Pink Peppermint Pie
Prepare to dazzle your taste buds with this dreamy Pink Peppermint Pie—a show-stopping no-bake dessert perfect for festive gatherings or indulgent moments. Featuring a buttery graham cracker crust and a luscious cream cheese filling whipped to velvety perfection, this pie offers the refreshing zip of peppermint extract paired with a gentle blush from red food coloring. Crushed peppermint candies are folded into the filling for delightful bursts of crunch, while optional garnishes of whipped cream and extra peppermint promise a picture-perfect finish. With just 20 minutes of prep time and simple, fuss-free steps, this tangy, minty masterpiece is as beautiful as it is delicious. Treat your guests—or yourself—to a slice of this irresistible winter-inspired dessert!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 8 ounces cream cheese (softened)
- 1.5 cups powdered sugar
- 1 cup heavy whipping cream
- 1.5 teaspoons peppermint extract
- 4 drops red food coloring
- 0.5 cup crushed peppermint candies
- 1 cup whipped cream (optional, for topping)
- 2 tablespoons additional crushed peppermint candies (optional, for garnish)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a spoon or a measuring cup to press it down firmly. Refrigerate the crust for at least 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Gradually add the powdered sugar to the cream cheese, beating until fully incorporated and smooth.
In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Stir in the peppermint extract and red food coloring, adjusting the color as desired for a light pink hue.
Fold in the crushed peppermint candies, ensuring they are evenly distributed throughout the filling.
Pour the filling into the prepared crust, spreading it evenly.
Refrigerate the pie for at least 4 hours, or overnight, to allow it to set firmly.
Just before serving, top the pie with whipped cream and additional crushed peppermint candies for garnish, if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 50.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 96 mg | 2% | |
*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.
