Ingredients
Scale
- 1 prepared chocolate cookie crust
- 1 cup peppermint schnapps (optional)
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 cup crushed chocolate cookies
- Fresh mint leaves for garnish
Instructions
- Begin by crushing chocolate cookies into fine crumbs using a food processor or a sealed bag and rolling pin.
- Mix the cookie crumbs with melted butter until evenly coated, then press firmly into the bottom of a pie dish. Chill in the refrigerator for 30 minutes.
- Whip the heavy cream until stiff peaks form using a stand mixer or hand whisk.
- In a separate bowl, combine sweetened condensed milk, peppermint extract, and peppermint schnapps if using. Mix well.
- Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
- Pour the filling into the chilled cookie crust and smooth the top with a spatula.
- Sprinkle crushed chocolate cookies on top and garnish with fresh mint leaves. Refrigerate for at least 4 hours or until set.
Notes
- For a non-alcoholic version, omit the peppermint schnapps.
- Use fresh mint leaves steeped in warm water as an alternative to extract for a more vibrant mint flavor.
- Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg