White Chocolate Peppermint Pie (Printable Version)
Holiday favorite with smooth white chocolate filling, minty sweetness, Oreo crust, and whipped cream topping.
# Ingredients:
→ Crust
01 -
150 g Oreo cookies, finely crushed
02 -
75 g unsalted butter, melted
→ Filling
03 -
225 g cream cheese, softened
04 -
120 g white chocolate chips, melted
05 -
1 tsp peppermint extract
06 -
120 g frozen whipped topping
→ Topping
07 -
240 ml heavy whipping cream
08 -
30 g powdered sugar
09 -
½ tsp peppermint extract
10 -
30 g crushed peppermint candies
11 -
15 g white chocolate shavings (optional)
# Steps:
01 -
Preheat oven to 175°C. Combine crushed Oreo cookies with melted butter. Press mixture evenly into a 23 cm pie plate. Bake for 8–10 minutes and allow to cool completely.
02 -
Beat cream cheese until smooth. Incorporate melted white chocolate and peppermint extract. Gently fold in the frozen whipped topping. Pour filling into cooled crust and refrigerate for at least 2 hours.
03 -
Whip heavy cream with powdered sugar and peppermint extract until stiff peaks form. Spread or pipe over chilled pie. Decorate with crushed peppermint candies and white chocolate shavings.
# Notes:
01 -
For a crunchier crust, baking is recommended but chilling is an alternative for a softer texture.
02 -
Start with less peppermint extract and adjust to taste to avoid overpowering the filling.
03 -
Use a warm, wet knife for clean slices.
04 -
Can be stored refrigerated up to 5 days or frozen for several months; thaw slightly before serving.