White Chocolate Peppermint (Print Version)
# Ingredients:
01 -
25 cookies with a chocolate and cream center (like Oreos).
02 -
4 tablespoons of melted butter, unsalted.
03 -
1 block (8 ounces) of softened cream cheese.
04 -
1 and a half cups of melted white chocolate chips.
05 -
1 teaspoon of peppermint flavoring.
06 -
1 container (8 ounces) of thawed frozen whipped topping.
07 -
1 cup of heavy cream for whipping.
08 -
1/4 cup of powdered (confectioners') sugar.
09 -
1/4 teaspoon of peppermint or vanilla flavoring, your choice.
10 -
1/4 cup of crushed peppermint candies.
11 -
Optional: a bit of shaved white chocolate for decoration.
# Instructions:
01 -
Turn the cookies into crumbs using a food processor, then combine them with the melted butter. Press the mix into the pie dish and bake it in a 350°F oven for about 8 to 10 minutes.
02 -
Whip the cream cheese until it's light and fluffy. Stir in the melted white chocolate and peppermint. Gently fold in the whipped topping to combine everything.
03 -
Spoon the filling into your crust after it's cooled. Let it chill in the fridge for at least 2 hours so it can firm up.
04 -
Beat together the heavy cream, powdered sugar, and extract until it forms stiff peaks you can shape.
05 -
Either pipe or spread the whipped cream on your pie. Add the crushed peppermint pieces and, if you like, some shaved white chocolate on top.
# Notes:
01 -
You can skip baking the crust if you'd rather not use the oven.
02 -
For a firmer pie, you can freeze it for a while.
03 -
The amount of peppermint flavor can be adjusted however you like.
04 -
It keeps in the fridge for up to five days.