Dairy-Free Peppermint Pudding Pie: A Festive Treat to Share

A delightful dairy-free Peppermint Pudding Pie that’s creamy, no-bake, and perfect for holiday gatherings.

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Prep Time 15

Chilling Time 2

Total Time 2 15

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

2 containers CocoWhip Add creamy fluffiness; substitute with any dairy-free whipped topping if desired.
1 box Vanilla Instant Pudding Mix Provides sweetness and structure.
3/4 cup Coconut Milk Acts as a creamy base that complements peppermint flavors.
1 tsp Peppermint Extract Enhances the refreshing peppermint flavor.

Crust

1 standard Chocolate Crust Forms the essential base of the pie.

Optional Garnish

2 tbsp Crushed Peppermint Adds a festive crunch.
1-2 tbsp Mini Chocolate Chips Offers extra sweetness and delightful texture.

Equipment

Mixing bowl
Whisk
Spatula
Pie dish

Method

Preparation Steps

In a mixing bowl, combine one container of CocoWhip, the vanilla pudding mix, peppermint extract, and coconut milk. Whisk for about 2 minutes until creamy and well combined.
Allow the filling to sit for 15 minutes at room temperature to thicken.
Pour the thickened filling into the chocolate crust, spreading it evenly with a spatula.
Open the second container of CocoWhip and dollop it generously over the pie filling, spreading it out.
Sprinkle crushed peppermint and mini chocolate chips over the top. Cover the pie with plastic wrap and refrigerate for at least 2 hours.
After chilling, slice the pie into pieces and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 2mgCalcium: 2mgIron: 3mg

Notes

Make sure to whisk the filling thoroughly; lumps can ruin the creamy consistency. Don’t skip the refrigeration step.

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