PRO TIP:
If you use a store-bought chocolate crumb crust that comes in a foil pie pan, we’d suggest placing the whole thing (crust and foil pan) inside a glass pie plate to help with stability.
STEP SEVEN: Top your delicious pie with Cool Whip and crushed peppermint. Chill for one to two hours or until ready to serve.
Troubleshooting This Peppermint Pie Recipe
The filling is too soft and doesn’t set properly.
Make sure to chill the pie for at least four hours, or overnight if possible, to give the filling time to firm up.
The peppermint flavor is too strong.
Use the exact amount of peppermint extract called for in the recipe. A little goes a long way, and adding too much can overpower the other ingredients.
The Oreo crust crumbles when slicing the pie.
Press the crust firmly into the pie dish and chill it for 30 minutes before adding the filling. This helps it stay intact when cut.
The pie looks messy when garnishing with candy canes and marshmallows.
Add the garnishes just before serving to keep them fresh and make sure they don’t get soggy or lose their texture.
The whipped topping in the filling deflates or becomes watery.
Use a high-quality whipped topping and gently fold it into the filling to avoid deflating it. Be careful not to overmix.
The candy cane garnish melts and becomes sticky on the pie.
Crush the candy canes just before serving and sprinkle them on top right before serving to maintain their crunchy texture.
The filling is too sweet for some tastes.
Adjust the sweetness by slightly reducing the powdered sugar in the filling if you prefer a less sweet dessert.
The pink color isn’t vibrant enough.
Add food coloring sparingly, and increase the amount if needed, to achieve the desired pink shade without overpowering the flavor.
The pie doesn’t hold up well if left out at room temperature for too long.
Keep the pie chilled until ready to serve, and store leftovers in the refrigerator to maintain its texture and firmness.
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