Peppermint Pie

Peppermint Pie

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 4 sheets (16 crackers) chocolate graham crackers

  • 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

  • Filling

  • ½ cup fat-free sweetened condensed milk

  • ¼ cup fat-free milk

  • 1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix

  • 3 cups Cool Whip Free, thawed

  • 3 tbsp. mini semi-sweet chocolate chips

  • 2 standard-sized peppermint candy canes, lightly crushed, divided

  • Optional topping: Fat Free Reddi-wip


Preheat oven to 400 degrees. To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside. Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform. Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool. To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces. Once crust has cooled completely, evenly pour filling into the pan. Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.) Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-wip just before serving. Dig in! MAKES 8 SERVINGS Serving Size: 1 slice (1/8th of pie) Calories: 202 Fat: 4.5g Sodium: 250mg Carbs: 37g Fiber: 0.25g Sugars: 24g Protein: 2.5g


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