No-Bake Peppermint Chocolate Cream Pie
By: Linda Bonwill - World Class Cooking
FOR YOUR ENJOY-"MINT"
If you like chocolatey-mint dessert, you will love this no-bake chocolate cream pie. It is infused with coffee, kissed with a hint of peppermint. It is creamy and decadent, and just melts in your mouth.
This recipe is also so easy to make. I used gluten free chocolate cream cookies to make the crust. You can also use graham crackers, if you choose. If time does not allow, then go ahead and use a pre-made store bought crust.
Satisfy everyone's desires by entertaining your guests with this delicious treat to savor the mo-"mint".
Featured Product: Candy Cane 8 oz ground coffee
Cookie Crust Ingredients
- 2 1/2 cups chocolate cookie crumbs, ground
- 6 TBSP butter, melted
Pudding Ingredients
- 1 Cup Candy Cane Coffee, brewed
- 4.6 oz box chocolate pudding mix, cook and serve
- 1 - 12 oz can evaporated milk
- 8oz cream cheese, room temperature
Cookie Crust Instructions
- Add cookies to a food processor. Pulse into crumbs. Measure the amount needed and add to a mixing bowl. Pour in the melted butter. With a fork, work the butter into the crumbs until fully incorporated. Mixture should stick together when pressed with finger tips. If not, add more melted butter, a little at a time and work into the crumbs.
- Spread the crumbs into a round pie dish. Spread evenly across the bottom and along the sides. Press firmly against the pie plate, making smooth edges along the top. (I like to use a spoon for inside edges).
- Bake the crust in a preheated 350 degree oven for 10 mins. Remove from the oven and cool
Pudding Instructions
- Brew a pot of Door County Candy Cane Coffee. Reserve 1 cup of coffee and add to a medium size pot. Stir in the pudding mix and milk. Heat on med/low until it starts to thicken, approx. 5 mins. Remove from the burner and stir in the cream cheese. Stir until completely incorporated.
- Immediately pour the pudding on top of your prepared pie crust. Cover with plastic wrap and refrigerate overnight.
Slice and garnish with whipped cream and peppermint crumbles