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. Source: Diabetic Living Magazine, Winter 2020

Lauren Grant
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Ingredients

Directions

  • 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

76 calories; 3.3 g total fat; 1.8 g saturated fat; 16 mg cholesterol; 24 mg sodium. 30 mg potassium; 11.1 g carbohydrates; 0.4 g fiber; 8 g sugar; 0.8 g protein; 65 IU vitamin a iu; 2 mcg folate; 10 mg calcium; 5 mg magnesium;