Easy White Chocolate Peppermint Pie (Print version)

A cool no-bake white chocolate peppermint pie with an Oreo crust, creamy filling, whipped topping, and candy cane crunch.

# Ingredients:

For the crust

01 - 24 chocolate sandwich cookies, finely crushed
02 - 5 tablespoons (70 g) unsalted butter, melted

For the filling

03 - 8 oz (225 g) cream cheese, softened
04 - 1/3 cup (40 g) powdered sugar
05 - 1 1/2 cups (255 g) white chocolate chips, melted and slightly cooled
06 - 3/4 to 1 teaspoon peppermint extract
07 - 1/2 teaspoon vanilla extract
08 - 1 pinch fine salt
09 - 8 oz (225 g) frozen whipped topping, thawed

For the topping

10 - 1 cup (240 ml) cold heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 1/4 cup (35 g) crushed peppermint candies or candy canes
14 - 1/4 cup (25 g) white chocolate shavings

# Instructions:

01 - Stir the finely crushed chocolate sandwich cookies with melted butter until the crumbs look evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate, then chill while you make the filling.
02 - Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring after each burst, until smooth. Let cool for 5 minutes so it is fluid but not hot.
03 - Beat the softened cream cheese and powdered sugar with an electric mixer until smooth and fluffy, about 1 minute. Scrape the bowl well.
04 - Beat in the melted white chocolate, peppermint extract, vanilla, and salt until smooth. Fold in the thawed whipped topping with a spatula until no streaks remain.
05 - Spoon the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours, or overnight, until firm enough to slice.
06 - Beat the cold heavy cream, powdered sugar, and vanilla to stiff peaks. Spread or pipe over the chilled pie, then garnish with crushed peppermint candies and white chocolate shavings before serving.

# Good to know:

01 - Chill at least 4 hours before slicing. Overnight gives the cleanest slices.
02 - For a firmer frozen texture, freeze the pie for 1 to 2 hours before serving.
03 - Add crushed peppermint just before serving to prevent color bleeding.

Back