White Chocolate Peppermint Pie Recipe

Introduction

This White Chocolate Peppermint Pie is a festive and creamy dessert that’s perfect for the holidays or any special occasion. With a crunchy cookie crust, rich white chocolate filling, and a fluffy peppermint whipped cream topping, it’s a refreshing treat that combines sweet and minty flavors delightfully.

Ingredients

• 25 chocolate cream-filled cookies (Oreos)
• 4 tablespoons unsalted butter, melted
• 8 ounce block cream cheese, softened
• 1 1/2 cups white chocolate chips, melted
• 1 teaspoon peppermint extract
• 8 ounce container frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon peppermint extract (or vanilla extract)
• 1/4 cup crushed peppermint candies
• White chocolate shavings (optional)

Instructions

1. Step 1: Process the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until combined.
2. Step 2: Press the cookie crumb mixture evenly into the bottom and up the sides of a pie plate. Bake in a preheated 350°F oven for 8 to 10 minutes. Remove and let cool completely.
3. Step 3: Beat the softened cream cheese until smooth. Gradually mix in the melted white chocolate and peppermint extract until well combined.
4. Step 4: Gently fold the thawed whipped topping into the cream cheese mixture until fully incorporated.
5. Step 5: Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 2 hours to allow the pie to set.
6. Step 6: In a chilled bowl, whip the heavy cream with powdered sugar and peppermint (or vanilla) extract until stiff peaks form.
7. Step 7: Spread or pipe the whipped cream over the set pie. Garnish with crushed peppermint candies and white chocolate shavings if desired. Serve chilled.

Tips & Variations

• For a stronger peppermint flavor, add an extra 1/4 teaspoon peppermint extract to the filling or whipped cream.
• You can substitute crushed candy canes for the peppermint candies for a different texture.
• Use vegan cream cheese and dairy-free whipped topping for a dairy-free version.
• If you don’t have white chocolate chips, chop a bar of white chocolate and melt gently.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Leftovers can be reheated slightly at room temperature but avoid microwaving as it may affect the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be assembled a day in advance and stored in the refrigerator to let the flavors meld and the filling set properly.

Can I freeze White Chocolate Peppermint Pie?

It is best enjoyed fresh. Freezing may affect the texture of the whipped topping. If you choose to freeze, wrap tightly and thaw in the fridge before serving, then refresh the whipped cream topping.

White Chocolate Peppermint Pie Recipe

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4.4 from 87 reviews

A festive and creamy White Chocolate Peppermint Pie featuring a crunchy Oreo crust, smooth white chocolate and cream cheese filling, and topped with peppermint-infused whipped cream and crushed candy for a refreshing holiday dessert.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust

• 25 chocolate cream-filled cookies (Oreos)
• 4 tablespoons unsalted butter, melted

Filling

• 8 ounce block cream cheese, softened
• 1 1/2 cups white chocolate chips, melted
• 1 teaspoon peppermint extract
• 8 ounce container frozen whipped topping, thawed

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon peppermint extract (or vanilla extract)

Garnish

• 1/4 cup crushed peppermint candies
• White chocolate shavings (optional)

Instructions

1. Prepare the crust: Process the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs thoroughly with the melted butter until combined. Press this mixture firmly into the bottom and up the sides of a pie plate to form the crust. Bake the crust at 350°F (175°C) for 8-10 minutes. Remove from oven and allow to cool completely.
2. Make the filling: Beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually mix in the melted white chocolate chips and 1 teaspoon of peppermint extract, continuing to beat until fully incorporated. Gently fold in the thawed whipped topping, making sure not to deflate the mixture.
3. Assemble the pie: Pour the creamy filling into the cooled Oreo crust, smoothing the top with a spatula. Cover and refrigerate the pie for at least 2 hours to allow it to set properly.
4. Prepare whipped cream topping: In a chilled bowl, whip the heavy cream with powdered sugar and 1/4 teaspoon of peppermint or vanilla extract until stiff peaks form. This ensures a fluffy and stable topping for the pie.
5. Decorate the pie: Spread or pipe the whipped cream evenly over the set filling. Garnish the top with crushed peppermint candies and optional white chocolate shavings to enhance texture and flavor.

Notes

• The crust can be made a day ahead and refrigerated to save time.
• Use high-quality white chocolate for the best flavor and smoother texture in the filling.
• For a stronger peppermint flavor, adjust the peppermint extract to taste but be cautious as it can overpower the dessert.
• The pie should be kept refrigerated and is best consumed within 2-3 days for optimal freshness.
• Allow the whipped cream topping to be freshly made to maintain its lightness and structure.

Keywords: white chocolate peppermint pie, Oreo crust pie, holiday dessert, peppermint cream pie, no bake filling with baked crust