Dessertscountryliving
White Chocolate–Peppermint Pie
With a generous helping of crushed peppermint, this holiday no-bake pie is every candy-cane-lover's dream come true.
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 25 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●microwave
📝 Preparation Steps
1
Pulse graham crackers in a food processor until fine crumbs form, 12 to 14 times; transfer to a bowl. Pulse candy canes in a food processor until fine crumbs form, 12 to 14 times (you should have 1/3 cup); add to bowl with graham crackers. Stir in salt and butter just until combined. Press evenly on bottom and up sides of a 9-inch pie plate. Freeze ⏱️ 15 minutes or overnight.
2
Combine chocolate and 1/3 cup heavy cream in a microwave-safe bowl. Microwave on high, stirring every ⏱️ 30 seconds, until melted, about ⏱️ 1 minute. Cool ⏱️ 15 minutes. Beat remaining cup heavy cream with an electric mixer at medium-high speed until stiff peaks form, about ⏱️ 1 minute. Beat cream cheese, peppermint extract, and a pinch of salt in a second bowl until smooth, about ⏱️ 30 seconds. Add cooled white chocolate mixture and food coloring; beat just until combined. Fold in whipped cream. Spoon into prepared crust, cover with plastic wrap, and chill until set, ⏱️ 4 hours or up to ⏱️ 12 hours.
cream cheese, at room temperature1 (8-ounce) package
3
Just before serving, remove plastic wrap. Using a ruler as a guide, sprinkle crushed peppermints on top of pie in rows.
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