Description
A festive no-bake holiday pie made with creamy white chocolate, a cool peppermint filling, and topped with crushed candy canes for that nostalgic crunch.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- For the filling:
- 1 ¼ cups white chocolate chips or chopped white chocolate
- ½ teaspoon peppermint extract
- 1 cup heavy cream
- 1 block (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like homemade whipped cream or halal-friendly Cool Whip)
- For garnish:
- Extra whipped topping
- Crushed peppermint candies or candy canes
Instructions
- In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press evenly into a 9-inch pie dish. Chill for 10 minutes, or bake at 350°F for 8 minutes if you want a firmer crust. Let cool.
- Melt white chocolate in the microwave in 15–20 second bursts or using a double boiler. Stir until smooth, then cool slightly and mix in peppermint extract.
- In a clean bowl, whip heavy cream until soft peaks form. Set aside.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Slowly beat in the cooled white chocolate mixture. Gently fold in the whipped cream and whipped topping using a spatula.
- Spoon the mixture into the prepared crust and smooth the top. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Top with whipped topping and a generous sprinkle of crushed peppermint candies before serving.
Notes
Use quality white chocolate for best texture. Chill overnight for clean slices. Avoid overwhipping the cream to maintain smooth filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American