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White Chocolate Peppermint Mousse Pie with OREO crust is a beautiful, festive dessert that’s perfect for Christmas Eve or Christmas Day. Who am I kidding? it’s perfect throughout the entire month of December.
This pie is fairly easy to put together, especially when you use a premade OREO crust. It can be made ahead of time and stored in the freezer.
For this recipe, you’ll need a double boiler. If you’ve never used a double boiler or don’t have one, don’t let that step stop you from making White Chocolate Peppermint Mousse Pie. I don’t have one either so I use a metal mixing bowl over a smaller saucepan of simmering water. You bring the water to a boil over medium-high heat and then turn it down to simmering.
One of these days, I’m going to invest in a double boiler. This is the one I have my eye on.
I rarely use my handheld mixer since I prefer my KitchenAid stand mixer, but I’ve had one forever and I pull it out for recipes like this. If you don’t have a handheld mixer, you can get one here.
White Chocolate Peppermint Mousse Pie Ingredients
(You can find the full printable recipe card at the end of this post)
- pre-made OREO crust
- white chocolate baking bars, chopped
- whipping cream
- peppermint extract
- egg whites
- red food coloring
- whipping cream, whipped
- Garnish with white chocolate shavings and crushed peppermint candies, optional
How To Make a Homemade OREO Crust
I choose to use a premade OREO crust, but you can make your own.
Finely crushing 24 OREOS and mix the crumbs with 6 tablespoons melted butter. Press the crumbs into a 9-inch deep-dish pie crust.
How To Make Chocolate Peppermint Mousse Pie
Microwave the chopped white chocolate baking bars in a microwave-safe bowl. Set aside and microwave the 3 tablespoons whipping cream. Pour the cream over the white chocolate and let stand for one minute. Mix until smooth. Mix in the peppermint extract and set aside.
Pour about an inch of water into the bottom of a double boiler. Bring to a boil over medium-high heat. Reduce heat and simmer. To the top of the double boiler (or heatproof bowl), add egg whites and sugar. Whisk constantly until the sugar is dissolved (about 2-3 minutes).
Once the sugar is dissolved, beat the egg white mixture with a handheld mixer on medium until soft peaks form. Add food coloring and increase speed to high. Beat until stiff peaks form.
Remove from heat and fold in the chocolate mixture and then fold in the whipped cream.
Spoon mousse into prepared pie crust. Cover and freeze overnight (at least 8 hours.)
You’ll Also Love These Recipes!
- Triple Layer Chocolate Mousse Cake
- Light Butterscotch Pumpkin Mousse
- Minty Cocoa Mousse
- Homemade Peppermint Candy Tray
- Peppermint Candy Ornaments (cute holiday craft idea)
Serving Size 1
Amount Per Serving Calories 385Total Fat 28gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 8gCholesterol 77mgSodium 56mgCarbohydrates 31gFiber 0gSugar 30gProtein 4g
If you’re looking for a pretty and delicious pie to make during the holiday season, White Chocolate Peppermint Mousse Pie will wow your family and friends. Plus, you can make it ahead of time!