Peppermint Pie Recipe – Guilt-Free & Delicious!


The holidays are coming and I’ve been planning in advance with some tasty, guilt-free dessert options. During a holiday meal, we consume so many calories, just in a slice of pie alone! Did you know the average peppermint pie recipe contains over 700 calories in one slice?

Why not do it low calorie, and do it in a way that no one will ever know?

If you follow Hungry Girl, you will know that she often offers swaps for some of the most decadent desserts and guilty pleasures. One of my favorite holiday swaps from Hungry Girl is her low calorie Candyland Peppermint pie recipe. It’s so delicious and only 202 calories (5 Points Plus) for 1/8th of the pie!

Peppermint Pie Recipe - Guilt-Free & Delicious!

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You can find many of Hungry Girl’s swaps right on her website, in several of her cook books and even in her newsletter. While this post was in no way endorsed by Hungry Girl herself, I’m a big fan of her and just wanted to share this decadent holiday dessert.

Peppermint Pie Recipe - Guilt-Free & Delicious!

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The Candyland Peppermint Pie starts with a chocolate graham cracker crust and is filled with a light, but creamy, texture filled with cool whip, pudding, candy canes and chocolate chips. It’s simply amazing.

If you are trying to find some low calorie options for your holiday meal, this is a must try! I promise that no one will ever know that it’s guilt-free.

Peppermint Pie Recipe 

Guilt-Free Christmas Peppermint Chip Pie
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Recipe Image


  • Crust
  • 4 sheets (16 crackers) chocolate graham crackers
  • 2 tbsp light butter spread (I Can't Believe It's Not Butter Light is great!)
  • Filling
  • 1/2 cup fat-free sweetened condensed milk
  • 1/4 cup fat-free milk
  • 1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
  • 3 cups Cool Whip Free, thawed
  • 3 tbsp. mini semi-sweet chocolate chips
  • 2 standard-sized peppermint candy canes or 10 mini candy canes


  1. Preheat oven to 400 degrees.
  2. Start with the crust by crushing the graham crackers in a food processor until smooth. Pour into a bowl and set aside.
  3. Melt the butter in a microwave for 15 seconds and then add it to the bowl of graham crackers. Mix until well combined.
  4. Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
  5. Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.
  6. Once the pie crust is cooled, begin with the filling mixture.
  7. Combine condensed milk, fat-free milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips (leave a few for topping the pie) and about 3/4 of the candy cane pieces.
  8. Once crust has cooled completely, evenly pour filling into the pan and top with the remaining crushed candy canes and chocolate chips.
  9. Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)


Calories: 2901 cal
Carbohydrates: 417 g
Fat: 126 g
Sodium: 1691 g
Cholesterol: 119 g
Protein: 34 g
Fiber: 7 g


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