This Weight Watchers Peppermint Pie has 6 WW points per serving and can be the perfect light and refreshing dessert for you to enjoy during the holidays. There’s just something so special about enjoying peppermint-flavored things during this time of year. If you’re a fan of peppermint hot chocolate or coffee, then you will certainly love this delicious pie recipe. Rather than having a graham cracker crust, it actually has a chocolate cookie crust! It is not made with Oreos but with crumbled zero-sugar chocolate cookies, which helps to keep the WW points low.
The filling is perfectly peppermint-y but also creamy since it has milk, yogurt, and Cool Whip. It’s up to you whether you would like to add food dye to the pie or not. In my opinion, it is just as charming either way, whether you choose to keep the filling white or give it a pink hue. If you’re wondering about some of the swaps I made for this pie, there are a few. These small changes help keep it nice and Weight Watchers friendly.
As mentioned, the crust is lightened up. However, the filling is lightened up, too, since it uses nonfat plain Greek yogurt and fat-free milk. Even fat-free whipped topping is used! So, you can only imagine how many WW points this pie would be without these modifications. Luckily, though, it doesn’t compromise on its flavor or texture one bit. This delicious, light pie will soon become one of your new favorites! Lastly, if you’re looking for other dessert recipes to make during this season, you can check out my dessert recipe collection here.
Why You Should Try This Recipe
- It’s great for making ahead. Since this pie needs time to rest and set, it is the perfect dessert to make a day in advance!
- It’s a light dessert. This isn’t a heavy dessert in the slightest. It is very light and refreshing but will also satisfy your sweet tooth.
- It is low-effort. You can make the filling while the crust cools, so it is super easy! The hardest part is waiting for the crust to cool and then waiting for the pie to set.
Recipe Overview
- Serving Size: 1 slice (129g)
- Number of Servings: 8
- Time to Cook: 15 minutes
- WW Points Per Recipe: 6 WW points per serving, 51 for the entire pie (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Peppermint Pie
- 2 – 3 tbsp Light butter substitute, melted (as needed to reach right consistency)
- 6.5 oz Sugar-free chocolate cookie crumbs, ground (I used Voortman bakery Zero sugar)
- 2 cups Fat-free milk
- 2 packages (1 oz each) Sugar-free, low-calorie white chocolate pudding mix (or vanilla)
- 1 cup Nonfat plain Greek yogurt
- ½ cup Fat-free whipped topping
- ¼ – ½ tsp (to taste) Peppermint extract, must be peppermint; don’t use mint extract
- Red food dye, optional
Instructions for Making Weight Watchers Peppermint Pie
- First, make the crust by mixing the light butter substitute and the finely ground cookie crumbs. Start with 2 tbsp of light butter substitute and add ½ tbsp – 1 tbsp more if needed. It should be the consistency of wet sand and you should be able to easily pack it without it being crumbly.
- Pack the crust mixture into a 9 or 9.5-inch pie dish and bake it in a 375° oven for 10 – 15 minutes or until it is baked and set. Allow to cool completely.
3. Meanwhile, make the filling mixture by mixing the milk and two pudding packets until there are no lumps and it thickens. Add ¼ tsp of peppermint extract, taste, and add up to ¼ tsp more if needed (also add food coloring at this time if using).
4. In a separate bowl, gently fold the yogurt and whipped topping together and then fold that mixture into the pudding mixture, being careful not to overmix. Once combined, transfer to the cooled crust and spread in an even layer.
5. Transfer the peppermint pie to the refrigerator and let it set for 4 hours or overnight. Decorate with preferred toppings right before serving.
Variations and Substitutions
- Peppermint Pie with Oreo Crust: to make it easy on yourself, you can always skip making the homemade crust and instead use a pre-made store bought Oreo crust instead. You are also welcome to use a Graham cracker crust if you prefer! I personally just think that the chocolate crust pairs much better with the flavor of the peppermint.
- Peppermint Pie with Cream Cheese: If you have some extra points to use up, feel free to mix in some cream cheese, whether full-fat or reduced-fat. I suggest whipping the cream cheese first so that it is light and will easily mix into the other ingredients. You can substitute some of the Greek yogurt with the cream cheese.
- Other Milk Types: Fat-free milk is ideal for this recipe as it thickens the pudding mixture most effectively. However, Jell-O provides instructions on the box for using other types of milk, which require a specific preparation method for the mixture to properly thicken.
- Decoration Ideas: You can decorate the pie with fat-free or sugar-free canned whipped cream, fat-free Cool Whip, or candy pieces such as crushed candy canes or other types of mint candies. You can also sprinkle extra cookie crumbs on top or drizzle some ganache over the top if you have extra points!
- Peppermint Pie in Jars or Mugs: If you wish, you can skip baking the crust and make mini pies by assembling them in clear mason jars or mugs. Layer the crust and filling and allow to set in individual jars. You can also make mini cups which will make more servings, lowering the WW points.
Tips and Tricks for Making Weight Watchers Peppermint Pie
- How to store leftover peppermint pie: enjoy this pie within 3-4 days. Keep it in the refrigerator, covered, for best results. Unfortunately, this isn’t the best pie for freezing since it has pudding mix and Greek yogurt, which will change texture after freezing and thawing.
- Don’t overmix the pie filling because it will lose its fluffiness. You want it to be nice and light. If you agitate the pudding mix or whipped topping too much, all of the air will deflate, and the texture will change.
- Don’t sprinkle on peppermint candy pieces until right before serving; they melt and can release liquidy sugar on top of the pie.
- If the crust isn’t holding itself together, make sure to add more butter substitute. It should hold its shape when you squeeze some of it in the palm of your hand. Also, if you don’t pack the crust in enough, it will crumble too much when you serve the pie. A little bit of crumbling is normal, but it shouldn’t be excessive.
Related Recipes
Mini Peppermint Cheesecake Bites
Chocolate Dipped Peppermint Donuts
Peppermint Pie
Ingredients
- 2 – 3 tbsp Light butter substitute, melted, as needed to reach the right consistency
- 6.5 oz zero-sugar chocolate cookie crumbs, ground (I used Voortman bakery cookies Zero-sugar)
- 2 cups Fat-free milk
- 2 packages, 1 oz each Sugar-free, low-calorie white chocolate pudding mix (or vanilla)
- 1 cup Nonfat plain Greek yogurt
- ½ cup Fat-free whipped topping
- ¼ – ½ tsp to taste Peppermint extract, must be peppermint; don’t use mint extract
Instructions
- First, make the crust by mixing the light butter substitute and the finely ground cookie crumbs. Start with 2 tbsp of light butter substitute and add ½ tbsp – 1 tbsp more if needed. It should be the consistency of wet sand and you should be able to easily pack it without it being crumbly.
- Pack the crust mixture into a greased 9 or 9.5-inch pie dish and bake it in a 375°F oven for 10 – 15 minutes or until it is golden and set. Allow to cool completely.
- Meanwhile, make the filling mixture by mixing the milk and two pudding packets until there are no lumps and it thickens. Add ¼ tsp of peppermint extract, taste, and add up to ¼ tsp more if needed (also add food coloring at this time if using).
- In a separate bowl, gently fold the yogurt and whipped topping together and then fold that mixture into the pudding mixture, being careful not to overmix. Once combined, transfer to the cooled crust and spread in an even layer.
- Transfer the peppermint pie to the refrigerator and let it set for 4 hours or overnight. Decorate with preferred toppings right before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
