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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/white-chocolate-peppermint-pie-recipe/