Peppermint Sugar Cookie Pie

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Indulge in the holiday spirit with this Peppermint Bark Sugar Cookie Pie! It's the perfect festive dessert, easy to make with sugar cookie mix, chocolate, and candy canes.

Course Dessert

Cuisine American

Keyword chocolate, peppermint, Pie

Prep Time 2 35

Cook Time 40

Total Time 3 15

Servings people

Calories 422kcal

Author Jillian Wade

Cost $11.97

Equipment

9-inch pie plate
mixing bowls
handheld mixer

Ingredients

21 oz pouch Betty Crocker Sugar Cookie Mix
½ cup butter softened
1 large egg
¼ teaspoon peppermint extract
6 candy canes crushed and divided
4 ounces bittersweet chocolate chopped

US Customary - Metric

Instructions

Move oven rack to middle position and preheat to 325 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray.
In a large bowl, use handheld beaters to combine sugar cookie mix, butter, egg, and peppermint extract. Beat until the dough comes together and is cohesive, about 1-2 minutes.
Using your hands, fold in 4 crushed candy canes (about ¼ cup). Press cookie dough into prepared pie plate, and bake 35-40 minutes, or until edges are golden brown and center is set but jiggles slightly when shaken. Move pie plate to wire rack and cool completely about 90 minutes.
In a heat-proof bowl melt chocolate in the microwave at 50% power for 30 seconds. Stir and repeat until chocolate is melted. Pour chocolate over pie and smooth into even layer.
Sprinkle with remaining 2 chopped candy canes. Place pie in the fridge so the chocolate can set, about 60 minutes. 30 minutes before serving take pie out of the fridge. Slice and serve!

Nutrition