Peppermint Candy Pie

Oxmoor House
12 servings (serving size: 1/12 of pie)


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3/4 cup hard peppermint candies, crushed (such as Starlight Mints; about 26 candies)
1/4 cup sugar
3 tablespoons cornstarch
1 teaspoon unflavored gelatin
2 cups 2% reduced-fat milk
2 cups frozen fat-free whipped topping, thawed
1 (6-ounce) chocolate cookie crumb piecrust (such as Oreo)
8 hard peppermint candies, crushed


Prep: 40 Minutes
Chill: 8 Hours

Combine first 4 ingredients in a saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer, stirring constantly, 2 minutes or until thick. Remove from heat. Cover surface of pudding with plastic wrap. Cool completely in refrigerator.

Gently fold whipped topping into peppermint mixture. Spoon into piecrust. Cover and chill at least 8 hours. Sprinkle with additional crushed peppermint candies.

Created date

March 2010

Nutritional Information

Calories 191
Fat 4.0 g
Satfat 1.2 g
Protein 2.6 g
Carbohydrate 35.7 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 105 mg
Caloriesfromfat 19 %
Fiber 0.4 g
Calcium 64 mg