This mini pie recipe is an easier option for a holiday dessert that will dazzle a crowd. You can prepare these mini pies through Step 6 up to a day ahead. Remove from the freezer (Step 7) just before serving to keep the whipped topping from melting.

Lauren Grant
Source: Diabetic Living Magazine, Winter 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 15 standard muffin cups with paper liners.

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  • Process graham crackers in a food processor into fine crumbs. Add brown sugar and pulse to combine. Whisk egg and butter in a small bowl. With the motor running, add the butter mixture through the feed tube and process until a dough comes together.

  • With damp fingers, lightly press about 2 Tbsp. of the dough into the bottom and up the sides of each muffin cup.

  • Bake the crusts until the edges start to crisp, 10 to 12 minutes.

  • Spread 1/2 tsp. chocolate into the bottom of each crust with an offset spatula. Freeze until set, about 15 minutes.

  • Gently fold 1 cup whipped topping, confectioners' sugar, peppermint extract, and food coloring (if using) in a medium bowl with a flexible spatula until combined. Fold in 2 more cups whipped topping. Divide the mixture among the chilled crusts, using about 2 Tbsp. for each; freeze until set, at least 30 minutes and up to 1 day.

  • Just before serving, remove the mini pies from the freezer. (Remove the paper liners, if desired.) Top each with a dollop of the remaining 1 cup whipped topping and sprinkle with crushed peppermint candy. Serve immediately.

Tips

Sugar Substitute: We do not recommend one for this recipe.

Equipment: 2 standard muffin tins, paper liners

Nutrition Facts

75.9 calories; protein 0.8g 2% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 8.3g; fat 3.3g 5% DV; saturated fat 1.8g 9% DV; cholesterol 16.5mg 6% DV; vitamin a iu 65.3IU 1% DV; vitamin cmg; folate 2.1mcg 1% DV; calcium 9.6mg 1% DV; iron 0.3mg 2% DV; magnesium 5mg 2% DV; potassium 30.1mg 1% DV; sodium 24mg 1% DV.