Chocolate-Peppermint Mini Pies

Chocolate-Peppermint Mini Pies

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From: Diabetic Living Magazine, Winter 2020

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.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • 12 whole chocolate graham crackers (2½ x 5 inches)
  • ¼ teaspoon lightly packed brown sugar
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 ounces semisweet chocolate, melted
  • 4 cups fat-free whipped topping, such as Reddi-wip (6.5 oz.), divided
  • 2 tablespoons confectioners' sugar
  • ⅛ teaspoon peppermint extract
  • ⅛ teaspoon red food coloring (optional)
  • 2 peppermint candies, crushed


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line 15 standard muffin cups with paper liners.
  2. 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.
  3. With damp fingers, lightly press about 2 Tbsp. of the dough into the bottom and up the sides of each muffin cup.
  4. Bake the crusts until the edges start to crisp, 10 to 12 minutes.
  5. Spread ½ tsp. chocolate into the bottom of each crust with an offset spatula. Freeze until set, about 15 minutes.
  6. 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.
  7. 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.
  • Sugar Substitute: We do not recommend one for this recipe.
  • Equipment: 2 standard muffin tins, paper liners

Nutrition information

  • Serving size: 1 mini pie
  • Per serving: 76 calories; 3 g fat(2 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 2 mcg folate; 16 mg cholesterol; 8 g sugars; 65 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 24 mg sodium; 30 mg potassium
  • Carbohydrate Servings: ½

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