Peppermint desserts are one of my favorite things during the holidays. It’s the perfect holiday flavor and this Peppermint Frozen Mousse Pie is the perfect thing to share with you on Day 11 of my 12 Days of Sugar.
I’m trying to figure out how to even begin describing this pie to you.It starts with a homemade Oreo crust and then topped with a delicious white chocolate, cream cheese filling studded with crushed peppermint candy. It’s absolutely delicious and so simple to make.
People are going to think you spent hours making this pie, when really it only takes about 20 minutes to assemble. It does need to freeze for several hours so make sure you plan ahead.
TIPS FOR MAKING FROZEN PEPPERMINT MOUSSE PIE:
- Make sure your cream cheese is at room temperature. It will make the batter so much smoother.
- Don’t be alarmed when you whisk in the white chocolate to the water & gelatin mixture. It will be very thick and goopy.
- I like to use my paddle attachment to beat the cream cheese, but once I add the cream and powdered sugar, I switch to my whisk attachment. I feel like it helps whip the cream a little better and so the mixture thickens up.
- You can use the soft peppermint candy, candy canes or peppermint candies. Chopping the soft peppermint candy in a food processor does not chop as easily as hard candy canes/peppermint candies do. So if you use the soft peppermint candy, I suggest putting it in a ziploc back and using something like a hammer or rolling pin to chop it.
- You can thaw this in the fridge for an hour before serving, or serve it straight from the freezer (which is how we like it).
- This pie needs to freeze for 8 hours so make sure you plan ahead.
I think even if you’re one of those people who doesn’t love peppermint (gasp!), you’ll fall in love with this dessert. The peppermint isn’t overpowering. After all, you’re folding the peppermint candy into a bowl full of cream cheese, whipping cream and melted white chocolate. . .yum!
A simple, festive delicious pie for those holiday parties.
- 2 cups crushed Oreo sandwich cookies (about 20 cookies)
- 4 tablespoons butter, melted
- 6 tablespoons water
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 (4-ounce) bars white chocolate, chopped
- 2 pkgs. (8-ounce) cream cheese, softened
- 2 cups heavy whipping cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1¾ cups finely chopped soft peppermint candies or candy canes, divided
In a large bowl, combine the Oreo crumbs and melted butter, stir until well combined and then press into a lightly buttered 9-inch springform pan. Put in the freezer while you're making the filling.
In a medium saucepan, whisk together 6 tablespoons water and gelatin. Bring to a low boil over medium heat, whisking frequently. Remove from heat, and whisk in white chocolate until melted and smooth. (This mixture will be very thick and "goopy".) Let cool for 5 minutes.
In a large bowl, beat cream cheese with a mixer at medium-high speed until smooth, about 3 minutes, stopping to scrape sides of bowl. (**At this point I like to switch to my whisk attachment and use that.) Add cream, powdered sugar, and vanilla extracts, and mix well combined (mixture will become thicker, like frosting) Beat in white chocolate mixture until well combined. Fold in 1½ cups chopped peppermint.
Spread mixture into prepared crust, and sprinkle with remaining ¼ cup peppermint. Cover with plastic wrap, and freeze until firm, 8 to 12 hours.
To serve, let thaw in refrigerator for 1 hour or serve straight from the freezer for a firmer pie. Remove sides of pan before slicing.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Adapted slightly from Christmas Cooking Southern Style Magazine 2011