Hungry Girl Peppermint Pie

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ammp
ammp Posts: 107 Member
in Recipes
So I found another recipe on Hungry Girl that I had to try. It's a peppermint pie swap, and I liked it. I made it twice in two days, the second time I added a dab of red food coloring to make the whole pie pink and I upped the candy canes to 3 (didn't figure out the added calories). The 3rd candy cane gave the overall pie a stronger taste, and it was great.


Mint Condition!

Combining the seasonal goodness of peppermint with the year-round goodness of chocolate, this pie is AMAZING. Warning: If you alert your holiday guests that this creamy treat is low in fat and calories, they might fall over and knock down some of your decorations.

Ingredients:
Crust
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

Filling
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 cups Cool Whip Free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Reddi-wip

Directions:
Preheat oven to 400 degrees.

To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.

To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. (this is where I added food coloring, so I didn't over mix the Cool Whip. Make it Valentines Red, then the Cool Whip makes it Peppermint Pink)

Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)

Sprinkle pie with remaining candy cane pieces. If you like, top with Reddi-wip just before serving. Dig in!
(if you add the candy canes when you refrigerate it, they may 'melt' on top, looks weird)

MAKES 8 SERVINGS



Serving Size: 1 slice (1/8th of pie)
Calories: 202
Fat: 4.5g
Sodium: 250mg
Carbs: 37g
Fiber: 0.25g
Sugars: 24g
Protein: 2.5g

PointsPlus™ value 5*

Replies

  • sweetie89207
    sweetie89207 Posts: 361
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    bump!
  • viggie
    viggie Posts: 155 Member
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    Hummmmmmm!!!!!:bigsmile:
  • kaymd
    kaymd Posts: 470 Member
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    Sounds awesome! I will have to try it sometime.
  • ammp
    ammp Posts: 107 Member
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    oh yes, I used a 9" pie plate, and I didn't feel that the crust was enough to go around. I will use a 8" on the next run.
  • FlynSunshine
    FlynSunshine Posts: 9
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    Love!
  • bluiz13
    bluiz13 Posts: 3,550 Member
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    i made this for christmas to bring to family's house....when i went back two days later (had to leave early to take my daughter to walk in clinic with 102.2 fever but anyway LOL) the entire pie was gone...i got one small piece and loved every bite...i will be making this again for sure - i did buy a choc graham cracker crust already done by keebler to save time...

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