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White Chocolate Peppermint Pie

Irresistible White Chocolate Peppermint Pie for Festive Celebrations

This White Chocolate Peppermint Pie is a creamy, no-bake dessert that perfectly embodies the festive spirit.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 Oreos Substitution: Use gluten-free chocolate cookies for a GF version.
  • 4 tbsp Unsalted Butter Do not substitute salted butter as it alters flavor balance.
For the Filling
  • 8 oz Cream Cheese Must be softened for easy mixing; substitute with mascarpone for a richer taste.
  • 1.5 cups White Chocolate Chips Opt for high-quality chocolate for the best flavor results.
  • 1 tsp Peppermint Extract Substituting with vanilla extract provides a classic twist without the minty flavor.
  • 8 oz Frozen Whipped Topping Feel free to use homemade whipped cream for a gourmet touch.
For the Topping
  • 1 cup Heavy Whipping Cream No direct substitute for texture; consider a non-dairy alternative if necessary.
  • 1/4 cup Powdered Sugar Adjust the sweetness to your preference.
  • 1/4 cup Crushed Peppermint Candies Chocolate shavings can be used if crushed candies aren’t available.
  • White Chocolate Shavings A decorative topping that elevates the pie’s richness.

Equipment

  • food processor
  • Mixing Bowl
  • Electric Mixer
  • 9-inch Pie Plate

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Crush 24 Oreos into fine crumbs. Melt 4 tablespoons of unsalted butter and combine it with the Oreo crumbs until the mixture resembles wet sand. Firmly press this mixture into the bottom and sides of a 9-inch pie plate. Bake for 8-10 minutes or chill for a no-bake option until firm.
  2. Softening 8 ounces of cream cheese in a mixing bowl. Beat it with an electric mixer until smooth and creamy. Gradually pour in 1.5 cups of melted white chocolate chips and 1 teaspoon of peppermint extract, mixing until thoroughly combined. Gently fold in 8 ounces of thawed frozen whipped topping.
  3. Pour the filling into the cooled Oreo crust and spread it evenly. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. In a mixing bowl, pour in 1 cup of heavy whipping cream. Whip the cream on medium speed while gradually adding 1/4 cup of powdered sugar and additional peppermint extract until stiff peaks form.
  5. Once the pie has set, spread the whipped cream topping over the pie, then garnish with crushed peppermint candies and optional white chocolate shavings.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure the Oreo crumbs are finely crushed and evenly mixed; soften cream cheese for better blending; use high-quality white chocolate chips for flavor; allow the pie to chill for at least 2 hours after assembling.

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