Chocolate Chunk Peppermint Pie

I obviously have a hard time letting pie go after Thanksgiving. But as much as I enjoy a good slice of pie I enjoy a good slice of freezer pie even more. My kids feel the exact same way! I also love pairing a good freezer pie with a yummy cookie crust. And nothing pairs better in my mind than chocolate and peppermint to celebrate the winter holidays!

Prep

Prep time: 10 minutes
Total time: 4 1/2 hours
Servings: 8-10

Ingredients

Crust:

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 egg
1/2 cup (1 stick) butter, softened
2 tablespoons unsweetened cocoa powder
2 tablespoons water

Filling:

4 ounces cream cheese, softened
1/2 can sweetened condensed milk
1/2 cup peppermint candy canes, crushed
1/2 pint heavy whipping cream, whipped to stiff peaks

Toppings (optional):

Shaved chocolate
Crushed peppermint

Instructions

For Crust:

Preheat oven to 350°F. Lightly grease of spray 11x11-inch pie pan with cooking spray.

In a large bowl, stir together cookie mix, egg, butter, cocoa powder and water.

Scoop dough into prepared pie pan. Press down into bottom and sides of pie pan.

Bake 18-20 minutes. Cool for 2 minutes and press down middle if needed to create a space to put filling. Let cool completely. 

For Filling:

In a medium bowl, combine cream cheese, sweetened condensed milk, and crushed candy canes. Beat until smooth then gently fold in whipped cream.

Spread mixture into cooled cookie crust.

Freeze until firm, at least 4 hours.

Remove from freezer and sprinkle with toppings. Serve immediately.