Description
A holiday-ready pie with a crunchy chocolate cookie base and a silky white-chocolate peppermint filling, finished with pillowy whipped cream and crushed candy cane topping.
Ingredients
Scale
- 25 chocolate sandwich cookies (e.g., Oreos)
- 4 Tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1½ cups white chocolate chips, melted and cooled slightly
- 1 tsp peppermint extract (for the filling)
- 8 oz container frozen whipped topping, thawed
- 1 cup heavy cream
- ¼ cup powdered (confectioners’) sugar
- ¼ tsp peppermint extract (or vanilla) for the whipped cream
- ¼ cup crushed peppermint candies (for garnish)
- White chocolate shavings (optional, for decoration)
Instructions
- Make the crust — Grind the chocolate sandwich cookies into fine crumbs (food processor or by hand in a sealed bag). Stir the crumbs with the melted butter until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8–10 minutes if you want a crisp shell; otherwise chill the crust in the fridge for 15–20 minutes for a no-bake version. Let cool completely.
- Prepare the filling — Beat the softened cream cheese until smooth. Stir in the melted white chocolate and the teaspoon of peppermint extract until evenly combined. Fold in the thawed whipped topping gently until the mixture is light and uniform.
- Assemble and set — Spoon the filling into the cooled crust, smoothing the top. Cover and refrigerate for at least 2 hours to firm. For a firmer, almost ice-cream-like texture, freeze for a few hours instead.
- Whip the topping — Whip the heavy cream with the powdered sugar and ¼ teaspoon peppermint (or vanilla) until it reaches stiff peaks. Spread or pipe this whipped cream over the chilled pie.
- Finish — Scatter the crushed peppermint candies over the top and add white chocolate shavings if using. Keep chilled until serving.
Notes
- No-bake option: Skip baking the crust and simply press and chill it.
- Freezing: The pie freezes well for longer storage and makes a firmer slice when served semi-frozen.
- Flavor tweak: Start with the listed peppermint amounts and add more sparingly if you want a stronger mint note.
- Shelf life: Store covered in the refrigerator for up to 5 days.