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Chocolate-Peppermint Mini Pies

Total Time1 hr 25 mins
Course: Dessert, Diabetic, Pie
Keyword: Chocolate-Peppermint Mini Pies, Diabetic
Servings: 15 Servings
Author: Eating Well/Diabetic Living

Ingredients

  • 12 whole chocolate graham crackers
  • ¼ tsp lightly packed brown sugar
  • 1 large egg
  • 2 Tbsp unsalted butter, melted
  • 2 ounces semisweet chocolate, melted
  • 4 cups fat-free whipped topping, divided
  • 2 Tbp confectioners' sugar
  • tsp peppermint extract
  • tsp red food coloring, optional
  • 2 peppermint candies, crushed

Instructions

  • Preheat oven to 350° 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 ½ 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.
  • 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.

Notes

Sugar Substitute: We do not recommend one for this recipe.