This dessert was such a hit yesterday at Thanksgiving dinner that I decided to share it with everyone in time for Christmas, when it would make a great addition to holiday traditions. Sprinkle this little piece of delectable pie with some crushed candy canes and you’ve got yourself a festive treat that’s actually pretty good for you!
I’m proud of this pie because it’s my own creation, whereas many of my other recipes are modifications of meals I’ve come across elsewhere. The amounts in the recipe below are approximations since I’ve never actually measured anything when making it:
- 1 14-ounce can full-fat coconut milk
- 1 bar dark chocolate or about 1/2 cup dark chocolate chips, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 18 mint-chocolate sandwich cookies (I use Newman-O’s)
- 2 tablespoons butter, melted
To make the crust, crush the sandwich cookies and mix with the melted butter. Press the mixture into the bottom of a 9-inch pie dish. For the filling, combine the first four ingredients in a food processor and blend until smooth. Pour the filling onto the crust and refrigerate for several hours until the filling is firm. It’s THAT easy!
Not only is it easy, it’s pretty healthy as far as desserts go. In my post on chocolate brain pudding, I mention the health benefits of dark chocolate and coconut. If you really want to make this pie good for you, skip the crust and pour the filling on its own into a pie dish; you’ll eliminate the refined sugar and carbs found in the cookie crust. Another alternative would be to cut the number of cookies in half, in which case you’d have less of a crust and more of a light cookie crumble embedded in the pie; or simply sprinkle a handful of crushed cookies on top of the pie as a decoration. There are lots of possibilities!