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Holiday Peppermint Pie

1   refrigerated pie crust (from 15-ounce package), softened as directed on package
3/4   cup semi-sweet chocolate morsels, divided
1   package (8 ounces) cream cheese, softened
1   container (12 ounces) frozen whipped topping, thawed, divided
1/2   cup milk
1/2   teaspoon peppermint extract
3-4   drops red food coloring (optional)
1   package (3.3 ounces) white chocolate instant pudding and pie filling
6   small candy canes, crushed (about 1/4 cup)
  1. Preheat oven to 425°F. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides of crust. Bake 10-12 minutes or until golden brown. Remove from oven; cool completely.
  2. Place chocolate in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over bottom and halfway up sides of crust; set remaining chocolate aside.
  3. In large bowl, whisk cream cheese until smooth. Fill Easy Accent® Decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.
  4. Microwave reserved chocolate until melted; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.

Yield: 12 servings

Nutrients per serving: Calories 320, Total Fat 19 g, Saturated Fat 13 g, Cholesterol 25 mg, Carbohydrate 30 g, Protein 3 g, Sodium 240 mg, Fiber less than 1 g