HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESCAKE MOUSSE PIE
Happy Holidays! This Holiday White Chocolate Peppermint Cheesecake Mousse Pie is dreamy, light and creamy and what peppermint dreams are made of! It will look lovely on your dessert table!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 11
Steps:
- Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
- Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
- Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
- Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
- You can also use the option of chilling the crust for 2 hours before using in your recipe.
- Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
- Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
- In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
- In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
- Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
- Pour into prepared graham cracker pie crust.
- Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
- Add powdered sugar and vanilla extract.
- Spread whipped cream over peppermint cheesecake mousse.
- Set in fridge for a few hours to set up.
- Garnish with candy cane crushed bits right before serving.
WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
WHITE CHOCOLATE MINT PIE
Two classic holiday flavors-chocolate and peppermint-combine in this creamy, rich pie. For added sweetness, drizzle each piece with chocolate syrup.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 422mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE PEPPERMINT PIE
This recipe for White Chocolate Peppermint Pie starts with an Oreo cookie crust and is filled with a creamy, peppermint cheesecake filling!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 2h23m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick spray, and set aside.
- Place Oreo cookies into a food processor, and pulse until fine crumbs form then drizzle in the melted butter and pulse until combined. Press the mixture into the prepared pie plate.
- Bake for 8 to 10 minutes, and allow to cool completely before filling.
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Add the melted chocolate chips and peppermint extract, and mix until combined.
- Finally, stir in the whipped topping (Cool Whip). Pour mixture into cooled Oreo pie crust.
- Refrigerate for at least 2 hours to allow the pie to set.
- In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla or peppermint extract.
- Use an electric mixer with a whisk attachment to beat on low speed until combined then increase speed to medium. Continue whipping until stiff peaks form.
- Use a spatula to spread the whipped cream on top of the finished peppermint pie or use a piping bag to decorate the edges. Sprinkle with crushed peppermint candy and white chocolate shavings if using.
- Serve cold and store any leftovers in the refrigerator for up to 5 days. Pie can also be frozen.
Nutrition Facts : Calories 528 kcal, Carbohydrate 51 g, Protein 5 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 63 mg, Sodium 216 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
WHITE CHOCOLATE PEPPERMINT PUDDING PIE
The white chocolate pudding mix and peppermint marshmallows make this pie taste good, but it's the chocolate shapes topping the pie that make it look good.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
- Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
- Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
WHITE CHOCOLATE CREAM PIE
Heaven and earth are symbolically united in this edible work of art. An ambrosial cloud of white chocolate mousse floats atop a crispy baked pie shell.
Provided by sal
Categories Desserts Pies No-Bake Pie Recipes
Time P1D
Yield 8
Number Of Ingredients 7
Steps:
- Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
- Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
- Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 34.5 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 184.3 mg, Sugar 22.8 g
WHITE CHOCOLATE SILK PIE
This White Chocolate Silk Pie recipe is a creamy white chocolate version of a classic chocolate French silk pie. Dress it up with peppermint or cranberries for the holidays or eat it as is. It's heavenly either way!
Provided by The Gracious Wife
Time 20m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add vanilla and chocolate, and beat again on high until combined.
- Add one egg at a time, beating on high for 3 minutes after adding each egg.
- Continue whisking the mixture until it's completely smooth and creamy.
- Scoop chocolate filling into the pie shell, and smooth out.
- Refrigerate for at least 2 hours. Top with whipped cream (I use Dream Whip because it's yummy and easy, and unlike canned whipped cream, it won't turn to liquid on you)
NO-BAKE PEPPERMINT PIE RECIPE
This no-bake peppermint pie takes candy canes to a whole new level. With a chocolate cookie crust, this quick and easy dessert is ready to party.
Provided by Molly Allen
Categories dessert
Time 20m
Number Of Ingredients 7
Steps:
- Crush the Oreo cookies by pulsing them into crumbs in a food processor. Melt the butter. In a large bowl, add the crushed Oreos and stir in the melted butter with a fork. Once clumps begin to form, and the mixture is well incorporated, press it into a pie plate. Put the crust in the freezer to set while making the filling.
- Crush the peppermint candy canes in a food processor until broken up into fine crumbs.
- Whip the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also mix the softened cream cheese and sugar in a large bowl with a wooden spoon if you don't have a stand mixer.
- Mix in the peppermint extract and crushed peppermint candy canes. Fold in the whipped cream.
- Spread the filling in the prepared pie crust. Smooth the top with a spatula. Put the peppermint pie in the fridge to set for two to three hours.
Nutrition Facts : Calories 394 calories, Carbohydrate 35 g carbohydrates, Cholesterol 69 mg cholesterol, Fat 29 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 125 mg, Sugar 31 g, TransFat 0 g
WHITE CHOCOLATE PEPPERMINT PIE
Steps:
- Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping. Melt chocolate as directed on package; drizzle over pie. Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
WHITE CHOCOLATE PEPPERMINT PIE
Steps:
- Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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