White Chocolate Peppermint Pie

A slice of white chocolate pie with peppermint sitting on a pink plate and with a bite taken out of the front.

This smooth and creamy White Chocolate Peppermint Pie is so simple to make and even more delicious to eat! Sweet richness of white chocolate pairs perfectly with the cool peppermint flavor in this no bake dessert recipe that is perfect to serve during the Christmas season.

Course Christmas, Dessert, Pie

Cuisine American

Keyword no bake pie, peppermint pie, white chocolate peppermint pie

Prep Time 15

Chill Time 4

Servings

Calories 424kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 (6 oz) Ready Crust Mint Chocolate Crust (*see notes)
2 bars (4 oz each) white chocolate baking bar
1/4 cup heavy cream
1 tub (8 oz) whipped cream cheese spread
1 tub (8 oz) Cool Whip thawed & divided
1/2 cup chopped/crushed peppermint candy canes divided

Instructions

Break up the white chocolate baking bars into squares and place them into a microwave-safe bowl. Add in the heavy cream.
Heat it in the microwave for 30 seconds and mix it well. Continue heating in 15 second increments, mixing after each, until it's melted and smooth.
* It's important to not overheat the chocolate or else it can seize up. Just heat in the small increments until it's smooth and melted.
Allow the melted white chocolate to cool at room temperature for 2 minutes.
Beat the whipped cream cheese spread in a mixing bowl with an electric hand mixer until light and fluffy. Slowly add the melted white chocolate into the cream cheese, while beating.
* Do not add all the white chocolate at once. Pour it slowly in while beating with the hand mixer.
Add in 1½ cups of the Cool Whip along with 1/3 cup of the peppermint candy cane pieces. Gently mix together with a silicone spatula or wooden spoon just until combined well.
Spread the mixture into the pie crust and smooth out the top.
Add the remaining Cool Whip on top and smooth it out.
Cover the pie with the enclosed plastic lid from the crust and let refrigerate for at least 4 hours before slicing & serving.
* Save the final chopped peppermint candy pieces for after the refrigeration time.
Right before serving add the remaining chopped peppermint candy pieces on top of the Cool Whip layer.
Serve as is or add a chocolate drizzle, white chocolate drizzle, or additional whipped cream + more peppermint candy pieces.

Notes

Pie Crust : These are the 'ready crusts' that you will find in the baking aisle at the store. If you can't find the seasonal mint chocolate crust then you can also use a Oreo crust, shortbread crust, or graham cracker crust.

Cream Cheese Spread : This is not the block of cream cheese but rather a tub of whipped cream cheese spread. Using this one helps to prevent lumps in the no bake pie filling. You can use a block of cream cheese in it's place but make sure it is softened well before using it to avoid lumps in the batter.

How To Store Leftovers

This pie should be stored, covered in the refrigerator, and eaten within 3-4 days for best results.
Please be aware that if the pie is stored with the peppermint pieces on top, the peppermint will create pools of red colored liquid underneath them. This may look strange but it won't affect the flavor of the pie at all.
If serving at a party or family dinner, I would suggest just making the pie the morning of and letting it refrigerate all day (without the peppermint candy topping). Right before serving, put the garnish of chopped candy canes on top of the Cool Whip layer.
The store bought 'Ready Crust' comes with a plastic lid as part of the packaging. I always use this to cover the pie in the fridge.

Recipe Tips

High Quality White Chocolate : Make sure that you are using a high quality white chocolate baking bar so your chocolate doesn't seize. I do not recommend using white chocolate chips, almond bark, or melting wafers. Use a white chocolate baking bar (Baker's brand, Ghirardelli brand). This recipe won't work as well with white chocolate chips.
Don't Overheat The Chocolate : It's important to not put the white chocolate into the microwave for a long period of time and let it cook without stirring. Instead, start with 30 seconds and heat in small increments instead of a large one. If the chocolate is overheated it will seize, which means it won't mix smoothly, and you'll need to start over.
Allow Melted White Chocolate To Cool Slightly : It's important that the melted white chocolate cool slightly before adding it into the cream cheese. Also, be sure to add it slowly rather than just dump it all in at once. To avoid lumps or chocolate seizing, add it slowly and add it once it has cooled slightly.
Pie Crust : Around Christmastime they sell a mint chocolate pie crust, which is fabulous in this recipe, but if you can't find that one go ahead and use a shortbread crust, graham cracker crust, or a chocolate Oreo crust instead.
Use Heavy Cream : Please do not substitute the heavy cream called for in the recipe below. Any other milk has too much water in it which may cause the chocolate to seize.
Make Your Own Whipped Topping (Cool Whip) : To make your own beat 1.5 cups of heavy whipping cream + 1/4 cup powdered sugar in a mixing bowl until stiff peaks form. This takes about 5-6 minutes. Use it in the recipe in place of the whipped topping.

Serving Suggestions

Chocolate Drizzle : Use some chocolate syrup or ice cream sauce to drizzle over the pie. Peppermint + chocolate is really good together so this is a great serving choice.
Whipped Cream + Peppermint Candies : Buy a spray can of whipped cream (or make your own) and pipe some extra whipped cream along the edges of the pie. Garnish with a round peppermint candy or a small candy cane, or chop up some additional candy canes for garnish.
Eat It As Is : Serve and eat as is! With the simple Cool Whip layer on top and crushed peppermint candy canes.
White Chocolate Drizzle : Try serving each slice with a white chocolate drizzle using additional white chocolate baking bars that have been melted.

Nutrition