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Peppermint Pie

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Ingredients

  • Crust
  • 4 sheets (16 crackers) chocolate graham crackers
  • 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
  • Filling
  • 1/2 cup fat-free sweetened condensed milk
  • 1/4 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

Details

Preparation

Step 1

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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