I keep coming back to this recipe because it’s elegant without being complicated. The filling is rich but light thanks to whipped cream, and the peppermint adds just the right amount of brightness. I also appreciate that it can be made ahead of time, which makes entertaining much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups crushed graham crackers
1/3 cup sugar 1/2 cup butter, melted 8 oz cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 8 oz white chocolate, melted 1 teaspoon peppermint extract 1/2 cup crushed peppermint candies
Directions
I start by preheating the oven to 350°F (175°C). In a bowl, I mix the crushed graham crackers, sugar, and melted butter until evenly combined. I press the mixture firmly into a pie dish to form the crust.
I bake the crust until lightly golden, then let it cool completely. While it cools, I beat the cream cheese and powdered sugar together until smooth and creamy.
I add the melted white chocolate and peppermint extract, mixing until fully incorporated. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the white chocolate mixture.
I pour the filling into the cooled crust and smooth the top. I refrigerate the pie until fully set, then sprinkle crushed peppermint candies over the top just before serving.
Servings and Timing
I slice this pie into 8 servings. Prep time takes about 20 minutes. Bake time is around 10 minutes. Chilling time is approximately 4 hours. Total time comes to about 4 hours and 30 minutes.
Variations
I sometimes use chocolate graham crackers for a deeper flavor. When I want a stronger peppermint taste, I add a tiny extra splash of extract, being careful not to overpower the filling. I also enjoy topping the pie with white chocolate curls for extra decoration.
Storage / Reheating
I store this pie covered in the refrigerator for up to 4 days. I don’t reheat it, since it’s best served chilled straight from the fridge.
FAQs
Can I make this pie ahead of time?
I often make it the day before serving so it has plenty of time to set.
How strong is the peppermint flavor?
I find it refreshing but not overpowering, especially when I stick to the measured amount.
Can I freeze this pie?
I freeze it without the peppermint topping, then thaw it overnight in the refrigerator.
What if my filling is too soft?
I usually chill it longer, as it firms up nicely with time.
Can I use store-bought crust?
I sometimes do when I’m short on time, and it works just fine.
Conclusion
This white chocolate peppermint cream pie is one of my favorite desserts for the holiday season. I love how creamy, cool, and festive it feels, making it the perfect sweet ending to a special meal.
