Peppermint White Chocolate Pie Recipe

If you’re on the hunt for a holiday dessert that’s light, creamy, and festive, I absolutely love sharing this Peppermint White Chocolate Pie Recipe with friends and family. It’s that perfect blend of cool peppermint and sweet white chocolate wrapped up in a smooth pudding filling with a chocolatey Oreo crust that everyone raves about. Whether it’s a Christmas party, a winter gathering, or just a cozy night in, this pie makes mealtime feel extra special—and I know you’ll find it just as irresistible!

this Recipe

Ingredients You’ll Need

Before you dive in, let’s chat about the ingredients that make this pie so magical. Each one plays a special role—from the Oreo crust giving a deep chocolate base, to the white chocolate pudding base balancing peppermint’s bright notes. I always recommend picking good-quality peppermint extract to avoid any overpowering medicinal taste.

• Chocolate Oreo Pie Crust: A no-fuss store-bought crust works perfectly to save time and adds that rich, chocolatey crunch.
• White Chocolate Instant Pudding Mix: The base of the luscious filling; choose the instant variety for quick thickening.
• Milk: Use whole milk for creamier texture, but 2% works fine too if that’s what you have on hand.
• Peppermint Extract: Not mint extract—this gives the bright, authentic peppermint flavor ideal for this dessert.
• Whipped Topping: Divided between the filling and decoration; I prefer a light, fluffy topping to keep the pie airy.
• Candy Canes or Peppermint Candies (Crushed): Adds crunch and festive flair; crushing them yourself using a rolling pin is my favorite easy method.
• Red Food Coloring: Just a bit to get that classic peppermint swirl look—I usually add this gradually to control the shade.

Variations

I like to make this recipe my own depending on the occasion—for example, sometimes I swap candy canes for chocolate shavings or add a drizzle of dark chocolate on top for a decadent touch. Feel free to experiment with what excites your taste buds!

• Chocolate Peppermint Twist: Adding a layer of melted dark chocolate under the filling gives a rich contrast my family can’t get enough of.
• Dairy-Free Option: You can use coconut milk with dairy-free whipped topping to turn this into a vegan-friendly dessert.
• Mini Pies: Portion this into mini tart shells for individual servings that are perfect for parties or gifts.

How to Make Peppermint White Chocolate Pie Recipe

Step 1: Whisk Together the Foundation

Start by grabbing a large mixing bowl and whisk together the two boxes of white chocolate instant pudding mix with the 2 cups of milk. Whisk until you see it thicken and combine smoothly—that’s important for a silky texture. I always take a moment here to make sure there are no lumps because pudding mix can sometimes clump up if you rush.

Step 2: Infuse the Peppermint Flavor

Next, add about half a teaspoon of peppermint extract (be sure it’s peppermint extract, not mint—the flavor is completely different) and whisk again until combined. This is the step where your kitchen starts to smell like holiday magic. I love this part because it gives the pie an unmistakably festive scent.

Step 3: Add Colorful Cheer

Now, add a generous amount of red food coloring to the pudding mixture. Whisk to blend the color evenly. You’ll want this bright red to channel those classic peppermint hues. If you want a more vibrant color, you can add a little more later, but be gentle when mixing so you don’t deflate the creaminess you’re about to fold in.

Step 4: Fold in the Whipped Topping

Carefully fold in about 1 cup of the whipped topping into the pudding mixture. Folding instead of stirring is key here to keep the filling light and fluffy. If you mix too vigorously, you’ll lose that airy texture, which is crucial for this pie to feel like a creamy cloud. If you need a stronger red tone, now’s your chance to add a drop or two—but go easy!

Step 5: Pour and Chill

Carefully pour your filling into the prepared chocolate Oreo pie crust, then smooth it out with a spatula. Cover with plastic wrap and pop it into the fridge for at least 4 hours—this chilling step is what transforms the pie into a firm, sliceable dream.

Step 6: Decorate Before Serving

Right before serving, take the remaining whipped topping and put it into a piping bag fitted with a 1M open star tip. Pipe single swirls around the edge of the pie, creating a festive border. Then sprinkle crushed candy canes inside the piped whipped cream ring for that delightful crunch and classic look. Trust me, it’s this finishing touch that makes everyone reach for seconds.

How to Serve Peppermint White Chocolate Pie Recipe

Garnishes

I love topping this pie with a swirl of fresh whipped cream and a sprinkle of crushed peppermint candies. Sometimes, I toss on a few mini white chocolate chips for texture, but the candy canes are the real showstoppers—they add crunch and that great peppermint burst you want in every bite.

Side Dishes

This pie pairs beautifully with a warm cup of coffee or a peppermint mocha latte to keep the flavors consistent. I’ve also served it alongside simple gingerbread cookies or even a scoop of vanilla ice cream when I’m feeling extra indulgent!

Creative Ways to Present

For holiday parties, I like to serve this pie in clear glass dishes so you can see that pretty red filling glowing against the dark crust. Another fun trick is to make individual pie jars layered with whipped cream and crushed candy canes—cute and portable for gifting to friends.

Make Ahead and Storage

Storing Leftovers

Leftover peppermint white chocolate pie keeps beautifully in the fridge for up to 3 days. Just cover it tightly with plastic wrap or transfer slices to an airtight container. I always find the flavors mellow and meld nicely after a day or so.

Freezing

While I haven’t frozen the whole pie, individual slices freeze well wrapped tightly in foil and stored in a freezer bag. When thawed overnight in the fridge, the texture is slightly softer but still delicious—perfect if you want to prep ahead for a holiday spread.

Reheating

This pie is best served chilled, so reheating isn’t really necessary. If your fridge makes the filling too stiff, letting slices sit at room temperature for 10-15 minutes softens them gently, bringing back that creamy mouthfeel.

FAQs

Final Thoughts

This Peppermint White Chocolate Pie Recipe really feels like a festive hug in dessert form. Every time I make it, friends ask for seconds—and I’m always happy to share the secret because it’s truly that simple and satisfying. If you want a dessert that’s quick to whip up, delightfully creamy, and packed with holiday cheer, giving this recipe a try will not disappoint. I can’t wait for you to enjoy that perfect peppermint-chocolate combo just like I do!

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