Peppermint Pinwheel Pie


  • 1/2 (15 ounce) package refrigerated pie crusts (1 crust)
  • 6 small candy canes (about 1/4 cup crushed)
  • 3/4 cup semisweet chocolate morsels
  • 8 ounces cream cheese, softened
  • 1 (12 ounce) container frozen whipped topping, thawed, divided
  • 1/2 cup milk
  • 1/2 teaspoon peppermint extract
  • 3 or 4 drops red food coloring (optional)
  • 1 (3.3 ounce) box white chocolate instant pudding and pie filling


  1. Heat oven to 425 degrees F.
  2. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle using floured Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10 to 12 minutes or until golden brown. Cool completely on Stackable Cooling Rack.
  3. Place candy canes in resealable plastic food storage bag; crush with Mini-Tart Shaper. Cut 8-inch circle of Parchment Paper; set aside. Place chocolate in Small Micro-Cooker. Microwave, uncovered, on HIGH 1 minute, stirring after each 20-second interval until chocolate is melted and smooth. Spread half of the chocolate over bottom and halfway up sides of crust; set aside.
  4. Pour remaining chocolate onto parchment paper circle. Immediately spread chocolate into a 6-inch circle using Small Spreader. Sprinkle crushed candy over chocolate, pressing lightly into chocolate. Place parchment circle on chilled Chillzanne Platter for 1 to 2 minutes or until chocolate is set and surface is dry to the touch. (Or, place chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate to cool too long or it will crack when cut. Remove parchment from platter and place on cutting board. Using Chef's Knife, cut chocolate circle into 12 even wedges; chill on parchment until set.
  5. In Classic Batter Bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk until smooth using Stainless Steel Whisk. Fill Easy Accent Decorator with 1 cup of the whipped topping; set aside for garnish.
  6. Add remaining whipped topping, milk, peppermint extract and food coloring to batter bowl; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly using Large Spreader.
  7. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment, slide large spreader between chocolate and parchment, gently separating triangles. Place one triangle, with point toward center, against each rosette. Chill 30 minutes.
  8. Slice and serve using Slice 'N Serve.

Yield: 12 servings or 16 sample servings

Nutrients per serving: Calories 330, Total Fat 20 g, Saturated Fat 13 g, Cholesterol 25 mg, Carbohydrate 30 g, Protein 3 g, Sodium 240 mg, Fiber less than 1 g

Recipe credit: Pampered Chef