Keto Lighter Peppermint Chocolate Wafer Crust Pie
A refreshing no-bake pie featuring a chocolate wafer cookie crust filled with a fluffy peppermint mousse made from marshmallow creme and crushed peppermint candies. The gelatin-stabilized filling creates a light, airy texture while fat-free whipped topping keeps it lower in calories. Perfect for holiday entertaining or summer gatherings when you want a cool, minty dessert that requires no oven time. The combination of chocolate and peppermint makes this an ideal treat for Christmas parties or any time you crave that classic flavor pairing.
Ingredients
- 20 chocolate wafer cookiesgraham crackers1:1gluten-free
use gluten-free variety
- 3 tablespoons light stick buttercoconut oil1:1dairy-freevegandairy-free
solid at room temperature
- 1 envelope unflavored gelatin
- ¼ cup cold water
- 1 -ounce jar marshmallow creme
- 15 hard peppermint candies
- 2 tablespoons low-fat 1% milkalmond milk1:1dairy-freevegandairy-free
unsweetened variety
- 1 ½ cups fat-free non-dairy whipped toppingcoconut whipped cream1:1whole-foodadds dairy
chilled coconut cream whipped
Instructions
- 1
Pulse cookies in food processor until finely ground
- 2
Add butter and process until crumbly
- 3
Press crumb mixture evenly onto bottom and up sides of 9-inch pie plate
- 4
Soften gelatin in cold water for 5 minutes and set aside
- 5
Combine marshmallow creme, peppermint candies, and milk in small saucepan
- 6
Cook over low heat, stirring occasionally, until candy melts
- 7
Transfer marshmallow mixture to large bowl
- 8
Stir in gelatin mixture until blended
- 9
Let cool to room temperature
- 10
Fold in whipped topping
- 11
Pour mixture into prepared crust
- 12
Chill until set for at least 2 hours
Tips
Crush peppermint candies in a sealed plastic bag with a rolling pin if they don't melt completely during cooking for better texture control.
Make sure the marshmallow mixture cools completely before folding in whipped topping to prevent deflating the airy texture.
Line the pie plate with plastic wrap before pressing in the crust for easier removal and cleaner slices.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and kept chilled until serving
Serve chilled, cut with sharp knife wiped clean between slices
Common Mistakes
Cool marshmallow mixture completely before adding whipped topping to avoid deflating
Press crust firmly and evenly to prevent crumbling when slicing
Chill full 2 hours minimum to avoid runny filling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
chilled coconut cream whipped
FAQ
Can I use regular butter instead of light stick butter?
Yes, but it will increase the calorie content. Use the same amount and expect a slightly richer crust flavor.
What if I can't find marshmallow creme?
You can substitute with mini marshmallows melted with a little extra milk, but the texture may be slightly different.
How long will this pie keep in the refrigerator?
The pie will stay fresh for up to 3 days when covered and refrigerated, though best enjoyed within 2 days.