Description
Indulgent white chocolate peppermint pie promises a festive dessert experience with rich, creamy layers. Holiday bakers will love this elegant North American classic that combines cool mint and smooth white chocolate in a delightful graham cracker crust.
Ingredients
Scale
Main Ingredients:
- 25 chocolate cream-filled cookies (Oreos)
- 8 ounces (226 grams) block cream cheese, softened
- 1 1/2 cups (255 grams) white chocolate chips, melted
- 8 ounces (226 grams) container frozen whipped topping, thawed
- 1 cup (240 milliliters) heavy whipping cream
Binding and Flavor Ingredients:
- 4 tablespoons (60 grams) unsalted butter, melted
- 1 teaspoon peppermint extract
- 1/4 cup (30 grams) powdered sugar
- 1/4 teaspoon peppermint extract (or vanilla extract)
Garnish Ingredients:
- 1/4 cup (30 grams) crushed peppermint candies
- White chocolate shavings (optional)
Instructions
- Transform Oreo cookies into fine crumbs using a food processor, then blend thoroughly with melted butter to create a cohesive crust mixture.
- Press the cookie mixture firmly and evenly into a pie plate, creating a compact base with smooth edges.
- Bake the crust at 350°F for 8-10 minutes until lightly set, then remove and allow to cool completely.
- Using an electric mixer, whip cream cheese until silky and uniform in texture.
- Gently incorporate melted white chocolate and peppermint extract into the cream cheese, mixing until fully integrated.
- Carefully fold whipped topping into the cream cheese mixture, maintaining a light and airy consistency.
- Transfer the prepared filling into the cooled crust, spreading evenly with a spatula to ensure smooth coverage.
- Refrigerate the pie for 2 hours to allow filling to set and flavors to meld.
- Whip heavy cream with powdered sugar and peppermint extract until stiff, stable peaks form.
- Once chilled, top the pie with whipped cream using either a spatula or piping bag for decorative presentation.
- Garnish with crushed peppermint candies and delicate white chocolate shavings for a festive finish.
Notes
- Crush Oreos finely for a smoother, more compact crust that holds together perfectly when slicing the pie.
- Ensure white chocolate is completely melted and cooled before mixing with cream cheese to prevent lumpy texture.
- Use peppermint extract sparingly; start with less and taste, as it can quickly become overpowering.
- Make this pie gluten-free by substituting Oreo crumbs with gluten-free chocolate cookie crumbs or ground almond cookies.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg