Description

A no-bake, creamy, and festive dessert combining white chocolate, peppermint, and a buttery graham cracker crust. Perfect for the holidays, this pie is topped with whipped cream and crushed peppermint for a deliciously indulgent treat.

Ingredients

Units Scale

:
For the crust:
1 1/2 cups graham cracker crumbs (about 10 full sheets)
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
For the filling:
1 1/2 cups heavy whipping cream, divided
12 ounces white chocolate, chopped
1 (8-ounce) block cream cheese, softened
1/4 teaspoon peppermint extract
For the whipped cream topping:
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
For garnish:
Crushed candy canes

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Instructions

:
Prepare the graham cracker crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly mixed.
Press the mixture into the bottom and sides of a 9-inch pie pan, using the bottom of a measuring cup to compact it.
Bake at 350°F (175°C) for 7-8 minutes, or chill in the fridge for 2 hours to set.
Make the white chocolate peppermint mousse:
Heat 3/4 cup of the heavy cream in a saucepan over medium heat until it is almost boiling. Remove from heat and stir in the chopped white chocolate until melted. Add peppermint extract and let the mixture cool.
In a separate bowl, whip the remaining 3/4 cup heavy cream until stiff peaks form.
In a large bowl, beat the softened cream cheese until smooth.
Gently fold the cooled white chocolate mixture into the whipped cream, then fold this into the cream cheese until fully combined.
Spoon the mousse into the prepared graham cracker crust, smoothing the top with a spatula.
Make the whipped cream topping:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream evenly over the mousse layer.
Chill and garnish:
Refrigerate the pie for at least 2-3 hours to set.
Before serving, sprinkle the top with crushed candy canes for a festive touch.

Notes

:
If you prefer, you can make a chocolate crust instead of the graham cracker crust for added richness.
You can freeze this pie (without the candy cane topping) for up to 1 month. Thaw overnight in the fridge before serving and then add the candy cane garnish.
Adjust the peppermint extract to taste, depending on how strong you like the mint flavor.

Nutrition

Calories: 325
Sugar: 25g
Sodium: 45mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg