❄️ Peppermint Cream Cheese Pie 🥧
Ingredients
1 (9-inch) Oreo or chocolate cookie crust
16 oz (2 blocks) full-fat cream cheese, softened to room temperature
1½ cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract (adjust to taste)
10 drops red liquid food coloring (optional)
1 cup heavy whipping cream, chilled
1 (8 oz) tub Cool Whip (or 1 cup freshly whipped cream)
½ cup finely crushed peppermint candies or candy canes
Additional crushed peppermints, for garnish
Instructions
Prepare the crust: Place the chocolate cookie crust on a serving plate or pie dish. Set aside.
Make the filling base: In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and lump-free (about 2–3 minutes).
Add the vanilla extract, peppermint extract, and red food coloring (if using). Mix until the color is evenly distributed and the flavor is well incorporated. Fold in ½ cup of crushed peppermint candies.
Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
Assemble the pie: Spoon the filling into the prepared crust, smoothing the top with a spatula.
Add the finishing layer: Spread the Cool Whip evenly over the filling. Sprinkle generously with additional crushed peppermints for a festive, crunchy topping.
Chill thoroughly: Refrigerate for at least 4 hours—or preferably overnight—to allow the pie to set completely and flavors to meld.
Slice with a warm knife for clean cuts and serve chilled.
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