Peppermint Pie

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Light, creamy, and refreshing peppermint pie with chocolate crust.

Prep Time20

Cook Time12

Resting Time4

Total Time4 30

Course: Dessert

Keyword: Christmas, peppermint, Peppermint Pie

Servings: people

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

6 WW points per serving when divided into 8 servings

Although you can use either white chocolate or vanilla pudding mix, the vanilla flavor will give the pie a more yellow undertone, while the white chocolate mix is more white.

Nutrition