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.
Preheat oven to 350 degrees F. Line 15 standard muffin cups with paper liners.
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.
Sugar Substitute: We do not recommend one for this recipe.
Equipment: 2 standard muffin tins, paper liners