White Chocolate Peppermint Pie Recipe

Introduction

This White Chocolate Peppermint Pie is a festive and creamy dessert perfect for the holiday season. Combining a crunchy Oreo crust with a smooth white chocolate and peppermint filling, it’s topped with fluffy whipped cream and crushed peppermint candies for a delightful finish.

Ingredients

• 25 chocolate cream-filled cookies (Oreos)
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 1/2 cups white chocolate chips, melted
• 1 teaspoon peppermint extract
• 8 ounces 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: Preheat your oven to 350°F. Process the Oreos into fine crumbs and mix them with the melted butter. Press this mixture firmly into a 9-inch pie plate.
2. Step 2: Bake the crust for 8-10 minutes, then remove and let it cool completely.
3. Step 3: Beat the softened cream cheese until smooth. Stir in the melted white chocolate and 1 teaspoon peppermint extract until well combined.
4. Step 4: Gently fold the thawed whipped topping into the cream cheese mixture. Pour the filling into the cooled crust and refrigerate for at least 2 hours to set.
5. Step 5: While the pie chills, whip the heavy cream with powdered sugar and 1/4 teaspoon peppermint (or vanilla) extract until stiff peaks form.
6. Step 6: Spread or pipe the whipped cream over the chilled pie. Sprinkle with crushed peppermint candies and optional white chocolate shavings before serving.

Tips & Variations

• Bake the crust for a crunchier texture, or skip baking and chill for a softer crust.
• Start with a small amount of peppermint extract and adjust to taste to avoid overpowering the flavor.
• For clean slices, warm a sharp knife under hot water and wipe it dry before cutting.
• Try swapping peppermint extract for vanilla or swirl in raspberry sauce for a twist.
• Freeze the pie for a firmer, ice cream-like texture.

Storage

Store the pie in the refrigerator for up to 5 days. For longer storage, freeze it for a couple of months. When serving from frozen, allow the pie to soften slightly at room temperature to regain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does the crust need to be baked?

No, the crust can be refrigerated for 15-20 minutes instead of baking, though baking provides a crunchier texture.

Can I freeze this pie?

Yes, freezing the pie helps it hold together well and gives a nice texture, but it is not necessary.

White Chocolate Peppermint Pie Recipe

Print Recipe

★★★★★

5 from 67 reviews

A festive and creamy White Chocolate Peppermint Pie that features a rich white chocolate and peppermint cheesecake filling nestled in a crunchy Oreo cookie crust, topped with whipped cream and festive crushed peppermint candies. Perfect for holiday celebrations or any time you want a refreshing, sweet treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 8 servings (1 9-inch pie) 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust

• 25 chocolate cream-filled cookies (Oreos), crushed into fine crumbs
• 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

Topping

• 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. Prepare the Crust: Preheat your oven to 350°F. Process the Oreos into fine crumbs using a food processor, then mix them thoroughly with the melted butter. Press this mixture evenly into a 9-inch pie plate. Bake in the oven for 8-10 minutes to set the crust and create a crunchy base. After baking, allow the crust to cool completely before filling.
2. Make the Filling: Using an electric mixer, beat the softened cream cheese until silky smooth. Gently fold in the melted white chocolate and peppermint extract until fully incorporated. Carefully fold in the thawed whipped topping to keep the filling light and fluffy. Pour this mixture into the cooled crust and smooth out the top evenly. Refrigerate the pie for at least 2 hours to allow it to set properly.
3. Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar and peppermint extract (or vanilla) until stiff peaks form. This will create a cloud-like topping perfect for decorating your pie.
4. Assemble and Garnish: Spread or pipe the whipped cream topping evenly over the chilled pie. Sprinkle crushed peppermint candies generously on top for a festive look and add white chocolate shavings if desired for an elegant touch. Chill briefly if needed before serving.

Notes

• The crust can be no-bake if you prefer a softer texture; simply chill it for 15-20 minutes in the refrigerator instead of baking.
• Freezing the pie for a couple of hours or overnight improves its firmness and texture, making it easier to slice cleanly.
• Adjust the peppermint extract to taste; start light and add more cautiously to avoid overpowering the flavors.
• Use a warm, wet, and sharp knife for neat and precise pie slices.
• This pie keeps fresh in the refrigerator for up to 5 days and can be frozen for several months; when serving from frozen, allow it to soften slightly for best texture.

Keywords: white chocolate peppermint pie, holiday dessert, no-bake pie option, Oreo crust, peppermint cream pie, festive dessert