Chocolate Chunk Peppermint Pie
PREP
10 mins
TOTAL TIME
4 1/2 hrs
SERVINGS
8-10
Crust:
1 Package
Krusteaz Triple Chocolate Chunk Cookie Mix
1
Egg
1/2 Cup (1 Stick)
Butter, Softened
2 Tbsp
Unsweetened Cocoa Powder
2 Tbsp
Water
Filling:
4 oz
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:
Shaved Chocolate
STEP 1
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.
STEP 2
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.
