Chocolate Peppermint Cream Pie

by Jillian
Layers of peppermint white chocolate cream filling and rich dark chocolate cream filling in a delicious Oreo cookie crust!

Layers of peppermint white chocolate cream filling and rich dark chocolate cream filling in a delicious Oreo cookie crust!

Christmas is allllllmost here! 

Are you guys ready?

Good, neither am I.

Every single year, it never fails. I tell myself that I’m going to have all of my Christmas shopping done by November 30th, so that I can relax and enjoy the holiday season a little more. However, I’m always FAR from achieving that goal. There’s just something about the month of December. Every other month seems to pass by at a normal rate, but once December 1st hits, a few hours go by and it’s already the 15th. Why can’t the depressing month of January be like that??

Anywho…although I have absolutely no control over how quickly the earth rotates around the sun, what I DO have control over is the delicious desserts and treats I get to indulge in week after week. And this week, it’s this Chocolate Peppermint Cream Pie!

Divinely creamy, perfectly pepperminty, and exquisitely chocolatey, this Chocolate Peppermint Cream Pie is sure to make ye “joyful and triumphant”.  (Excuse the horrible Christmas carol reference–I have a problem.) With a lusciously rich layer of dark chocolate cream filling, a peppermint-kissed layer of white chocolate cream filling, and a crispy Oreo cookie crust, there’s so much to adore about this delectably festive pie.

And guess what? It’s no-bake!!

I don’t know about you guys, but I rely a TON on no-bake treats and desserts during the hectic holidays, which is why this pie is perfect for the occasion. Not only is it a snap to make, but it’s absolutely heavenly. Trust me, this pie belongs on EVERY person’s dessert table this year.

So how do you make this pie?

Well, first it starts off with the crust. It’s a simple Oreo cookie crust made with crushed Oreo cookies and melted butter. If you want to add a little extra minty flavor to your pie, you could also use Mint Oreos in the crust!

Now we move on to the filling. Or fillings, technically speaking. The base of the filling is actually used in both the dark chocolate and peppermint white chocolate filling. You’ll start off by whipping up some heavy cream until nice and fluffy, setting it aside for later. Then you’ll beat some cream cheese with a dash of vanilla until light and creamy. This cream cheese mixture is the base of the filling, which is divided in half–one half for the dark chocolate and one half for the peppermint white chocolate.

For the dark chocolate filling, melt some semi-sweet (dark) chocolate chips with some heavy cream until smooth. Then mix the melted chocolate mixture into the cream cheese mixture until completely incorporated. Once combined, half of the whipped cream is folded in, and then it’s evenly spread into the bottom of the crust.

The peppermint white chocolate filling is made almost identically. You’ll melt some white chocolate chips with some heavy cream, combine the melted white chocolate with the cream cheese mixture, then fold in the whipped cream. The only difference is that you’ll stir in some crushed peppermint hard candies (or candy canes) and a little peppermint extract.

Now, if you don’t have peppermint extract, you can totally leave it out. The peppermint candies are enough to flavor the filling, but the extract just gives the filling a little extra flavor. If you do add peppermint extract, I’d recommend starting with 1/8 teaspoon first since it tends to be one of the much stronger extracts in baking. I ended up adding 1/4 teaspoon, but I definitely wouldn’t add more than that, or you’ll end up with something that tastes closer to toothpaste. Ew!

Once the peppermint white chocolate cream filling is evenly spread on top of the dark chocolate cream filling, the pie needs to chill in the refrigerator for at least 4 hours so that it can set up properly.

To decorate, I just piped a simple border of whipped cream around the pie. Then I added some sprinkles and a few more peppermint candies. If decorating with peppermint candies, you’ll definitely want to add them RIGHT before you serve the pie since the moisture from the pie causes the red coloring on the candies to melt off.

I don’t think you’ll find a more perfect pie for the holiday season than this one right here. It’s the perfect combination of peppermint and chocolate, and the layers of delicious cream filling just melt in your mouth.

Not to mention, it’s a great breath freshener 😉

Layers of peppermint white chocolate cream filling and rich dark chocolate cream filling in a delicious Oreo cookie crust!

Chocolate Peppermint Cream Pie

Layers of peppermint white chocolate cream filling and rich dark chocolate cream filling in a delicious Oreo cookie crust!
Prep Time 1 hour
Refrigeration Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Crust:

  • 22 Oreos
  • 4 Tablespoons butter, melted

Chocolate Fillings:

  • 1 ½ cup heavy cream divided
  • 12 ounces cream cheese
  • 1 teaspoon vanilla
  • 4 ounces white chocolate
  • 4 ounces dark chocolate
  • ¼ cup crushed peppermint hard candies or candy canes
  • ⅛ - ¼ teaspoon peppermint extract*

For Decorating:

  • Whipped Cream
  • Sprinkles
  • Peppermint Hard Candies

Instructions
 

Make the Crust:

  • Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie pan; refrigerate.

Make the Chocolate Fillings:

  • In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
  • Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.
  • In a separate bowl, combine the white chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth. In another bowl, combine the dark chocolate and 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
  • Remove half of the cream cheese from the mixer and into another bowl; set aside. Pour the melted dark chocolate into the mixer with the cream cheese mixture and beat until combined. Fold in half of the whipped cream by hand with a spatula.
  • Pour chocolate filling into the pie crust and smooth out evenly with a spatula.
  • Pour the reserved cream cheese mixture into the mixing bowl. Add the melted white chocolate into the mixer and beat until combined. Stir in the crushed peppermints and peppermint extract. Fold in the rest of the whipped cream by hand. Pour white chocolate filling on top of the chocolate filling and smooth out evenly. Chill in the refrigerator for at least 4 hours, preferably overnight.
  • If desired, decorate pie with whipped cream, sprinkles, and extra peppermints.**

Notes

*Start with 1/8 teaspoon peppermint extract, taste the filling, then add more if desired. I wouldn't add more than 1/4 teaspoon.
**If decorating with peppermint candies, you'll definitely want to add them RIGHT before you serve the pie since the moisture from the pie causes the red coloring on the candies to melt off.
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