Vegan Peppermint Cream Pie with Chocolate Cookie Crust
This vegan peppermint cream pie has a chocolatey cookie crust with a white chocolate and peppermint filling and is topped with crushed candy canes!
- 24 chocolate cookie sandwiches
- 5 tbsp unsalted vegan butter melted
- 2 cups cold almond milk
- 2 boxes (3.3 oz each) instant white chocolate pudding mix
- ½ tsp peppermint extract
- 1 container (8 oz) whipped topping, thawed or 2 cups whipping cream.
- red food coloring optional
- Candy Canes Be sure to use a vegan brand
Add cookies to food processor and grind into fine crumbs.
In a large bowl, combine melted butter and cookie crumbs until well combined.
Press into pie plate firmly.
Chill in refrigerator at least 30 minutes, longer is fine.
In a large whisk together almond milk and pudding mix until smooth and creamy.
Stir in peppermint extract.
Add food coloring, if using.
Fold in about 1 cup of whipped topping.
Spoon into crust.
Chill in refrigerator for at least 3 hours.
Add remaining whipped topping to the top and decorate as desired.
Serve immediately or place in refrigerator until ready to serve.
Calories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 161mg | Fiber: 1g | Sugar: 18g | Vitamin A: 318IU | Calcium: 79mg | Iron: 3mg