White Chocolate Peppermint Cream Pie

Step-by-step instructions

1. Begin by melting the white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until smooth. Let it cool slightly.
2. In a medium bowl, whip 1/2 cup of the heavy whipping cream along with granulated sugar until you achieve stiff peaks.
3. In another bowl, beat the cream cheese until smooth. Add the cooled melted white chocolate, peppermint extract, and vanilla extract, mixing them together well.
4. Carefully fold the whipped cream into the cream cheese mixture until everything is well blended.
5. Pour the creamy filling into the graham cracker crust and smooth out the top using a spatula.
6. Chill the pie in the refrigerator for at least 4 hours or until it’s fully set.
7. Before serving, whip the remaining 1/2 cup of heavy cream to stiff peaks and spread it over the top of the pie.
8. Finally, garnish with crushed peppermint candies and keep the pie refrigerated until you’re ready to serve.

Best ways to enjoy it

When it comes to serving the White Chocolate Peppermint Cream Pie, consider adding a sprinkle of extra crushed peppermint candies on top for a pop of color and flavor. You can serve it with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat. This pie pairs beautifully with a warm cup of cocoa or a holiday-spiced tea, enhancing the festive experience.

Keeping leftovers fresh

To store your pie, keep it covered in the refrigerator. It will stay fresh for up to 3 days. If you have leftovers, you can also freeze individual slices. Just wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to a month, making for a quick dessert option on busy days! Be sure to label the container with the date so you can keep track.

Helpful cooking tips

If you want to make your pie even more festive, try incorporating crushed chocolate wafer cookies into the crust for added flavor and texture. Additionally, make sure the heavy cream is very cold before whipping to ensure you achieve those perfect stiff peaks. And remember, folding the whipped cream gently into the cream cheese mixture helps maintain that light and airy texture that makes this pie so delightful.

Creative twists

Feeling adventurous? Consider exploring different flavor combinations! You can easily switch up the white chocolate for dark chocolate for a richer taste. Add orange zest to the filling for a citrusy lift or consider layering in some crushed cookies or candy canes into the filling before chilling. For a touch of decadence, drizzle some chocolate sauce on top before serving!

FAQs

How long does it take to prepare this pie?

The overall preparation time is about 30-40 minutes, and then you’ll want to chill it for at least 4 hours before serving.

Can I use a different type of chocolate?

Absolutely! While this recipe is designed for white chocolate, you can easily substitute it with dark or milk chocolate according to your taste preference.

How should I store the leftovers?

Store the pie covered in the refrigerator for up to 3 days. You can also freeze individual slices wrapped well for future enjoyment.

White Chocolate Peppermint Cream Pie

A delightful no-bake pie that combines rich white chocolate, airy whipped cream, and refreshing peppermint—perfect for holiday festivities.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Total Time 4 hours hrs

Servings: 8 pieces

Course: Dessert, Holiday

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1 piece pre-made graham cracker crust (9-inch)

For the filling

• 8 oz white chocolate, chopped Can substitute with dark or milk chocolate.
• 1 cup heavy whipping cream, divided Ensure it's very cold for whipping.
• 1/4 cup granulated sugar
• 1/2 teaspoon peppermint extract Can be substituted with almond extract.
• 8 oz cream cheese, softened Can use dairy-free for a lactose-free version.
• 1/2 teaspoon vanilla extract
• Crushed peppermint candies for garnish

Method

 

Preparation

1. Begin by melting the white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until smooth. Let it cool slightly.
2. In a medium bowl, whip 1/2 cup of the heavy whipping cream along with the granulated sugar until you achieve stiff peaks.
3. In another bowl, beat the cream cheese until smooth. Add the cooled melted white chocolate, peppermint extract, and vanilla extract, mixing them together well.
4. Carefully fold the whipped cream into the cream cheese mixture until everything is well blended.
5. Pour the creamy filling into the graham cracker crust and smooth out the top using a spatula.
6. Chill the pie in the refrigerator for at least 4 hours or until it's fully set.
7. Before serving, whip the remaining 1/2 cup of heavy cream to stiff peaks and spread it over the top of the pie.
8. Finally, garnish with crushed peppermint candies and keep the pie refrigerated until you're ready to serve.

Notes

For extra flavor, incorporate crushed chocolate wafer cookies into the crust. Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for future enjoyment.