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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.
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Prep Time 40 minutes
Total Time 4 hours
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.