Peppermint + chocolate = holiday heaven!
I can’t think of a dessert combination that I love more than mint and chocolate. It’s a fun, festive pairing and the inspiration behind this quick and easy to make pie! I tested this pie out twice. Once with homemade whipped cream and once with Cool Whip. After many, many, many slices (it’s all in the name of recipe testing) the Cool Whip pie was the clear winner for two reasons: 1) Cool Whip adds a lightness to the rich cream cheese and chocolate, and 2) less parts to make = less dishes to wash!
What makes this pie interesting is the surprise little ribbon of candy inside once it’s cut open. Achieving this isn’t the easiest, especially when working with tiny candy pieces. Keep this in mind as you whack away at those peppermints! The stripe is most easily seen using bigger goodies like cookie pieces or a nice even layer of peanut butter.
I hope you give this a try! If you have any other ideas for ribbon fillings, leave a comment below or visit my Contact page and send an email 🙂
Peppermint Ribbon Pie
- 4 oz semi-sweet chocolate
- 4 oz dark chocolate
- 1/3 cup water
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tub Cool Whip, thawed
- 1 ready made graham cracker pie crust
- 1 cup crushed peppermints or candy canes
Heat water and chocolate in a small sauce pan on the stove. Whisk gently until all chocolate is melted. Let cool slightly.
Cream sugar and cream cheese until mixture is smooth. Mix in the cooled chocolate. Gently fold in the cool whip topping. Keep folding until mixture is well blended.
Scoop about half of the chocolate mixture into the pie crust and smooth out. Sprinkle crushed peppermints on top, reserving some for the top of the pie. Cover the candies with the remaining chocolate filling. Chill pie for 3 hrs, until firm. Top with reserved peppermint pieces.
The best method for crushing candy is to place it in a ziploc bag and whack it with a rolling pin!
If you aren't a fan of peppermint, switch the candies out for cookies, peanut butter, marshmallows, or 1/2 cup raspberry jam.