So, peppermint is probably one of the flavors I look forward to the most during the holidays. It has always been a favorite of mine, ever since I was a kid. Something about it is so refreshing. And, it pairs well with just about anything! Like peppermint fudge, or ice cream, or as a classic peppermint patty. That is just to name a few! Last week, I got my first real craving and excitement for peppermint. This pie idea randomly came to me when I was thinking of where to start with peppermint desserts. I searched around on the internet for some ideas, but I didn't really like the look of the several recipes I found. Most used pudding mix, which I try to make things from scratch as much as possible. So, those recipes were out. So, I decided to make my own recipe!
I used the beloved oreo cookie crust, because that just makes any pie better! Then, I whipped cream cheese until it was soft and fluffy. Next, I mixed in peppermint extract and melted white chocolate. To make it extra creamy and fluffy, I folded in lightly sweetened whipped cream. The filling was poured into the cooked crust, topped with whipped cream, and to finish, crushed candy canes were sprinkled over the top.
Oh my goodness. This pie is Amazing! With a capital A! It isn't too sweet, but it is so creamy. And the white chocolate/peppermint combination is perfect. This is a great holiday treat! And, this can be made a day in advance, so it makes it perfect to make or bring to a holiday party.
Peppermint White Chocolate Mousse Pie
Yield: about 8-10 servings
For the crust
- About 3/4 of a double stuff oreo package (don't worry about being exact)
- 4 Tablespoons unsalted butter, melted
For the pie
- 8 oz. cream cheese, at room temperature
- 8 oz. white chocolate, melted and slightly cooled
- 1 teaspoon peppermint extract
- 1 1/2 cups heavy cream
- 3 Tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- crushed candy canes for finishing
To make the crust, preheat the oven to 350º F. Place the oreos in a bowl of a food processor. Process until finely ground, 2-3 minutes. (Alternatively, place in a ziploc bag and smash with a rolling pin until finely ground.) Place the crumbs and melted butter in a pie plate or round tart pan. Mix together with a fork until the evenly combined. Using your fingers, gently press the crumbs evenly around the pie plate and up the sides. (Don’t worry about how even or neat the sides look.) Place in the preheated oven and bake for about 10 minutes, just until set. Remove from the oven and let cool completely before filling.
To make the pie, place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy, 2-3 minutes. On medium speed, beat in the peppermint extract and then drizzle in the melted white chocolate while the machine is running. Beat until completely combined and fluffy, about 3 minutes.
In a separate bowl, beat the heavy cream, confectioners' sugar and vanilla extract until soft peaks form. Gently fold in half of the whipped cream into the cream cheese filling until completely combined.
Pour the filling into the cooled crust and smooth out the top. Pipe or spread the remaining whipped cream over the top. Cover in plastic wrap and refrigerate for at least 2 hours, or overnight before serving. Immediately before serving, garnish with crushed candy canes. Enjoy!
Island Bakes Original