Peppermint Chocolate Pie

This simple pie is a snap to make and it is one of my family’s favorites. It will also make a nice gift to bless your neighbors with this year.

1 package (8 ounce) semi-sweet chocolate chips
1/3 cup water
1 package (8 ounce) softened cream cheese
1/4 cup sugar
1 tub (12 ounce) Cool Whip
1 (6 ounce) chocolate Graham cracker crust
* 1 package Andes peppermint baking chips

Stir chocolate with water over low heat until melted; cool. Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups of whipped topping. Spoon half the mixture into crust. Sprinkle with half the peppermint baking chips, pressing down gently. Spread remaining chocolate mixture over filling. Chill 3 hours. Garnish with remaining peppermint baking chips and dollops of Cool Whip.

* Optional: I only use the Andes peppermint baking chips during the Christmas season. During the rest of the year, I use a box of chopped Andes Candies for a mint pie, or chopped peanut butter cups or other candy for a different flavor.

About The Author

Writer / Editorial Board Molly Evert and her husband David have been married for 18 years. They spent the first several years of marriage serving as missionaries, and now they reside in Georgia. Molly stays busy homeschooling her four boys, ages 4 to 12, as well as writing and speaking. Molly is the creator of My Audio School, a website which provides educational audio content for children. She is a writer for the Georgia Home Educator's Association, and she writes a ministry blog and a blog for home educators. She also teaches at women's conferences. You can find her articles and teaching podcasts on her blogs at: Countercultural Mom Countercultural School My Audio School.