Peppermint and White Chocolate Cream Pie – a delicious recipe with chocolate wafer cookies, butter, milk, whipping cream, powdered sugar, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Generously grease a 9-inch pie plate; set aside.
2
For crust: In a medium bowl, combine crushed chocolate cookies and melted butter.
3
Press mixture onto the bottom and up the side of the prepared pie plate.
4
Cover and chill for at least 15 minutes.
5
Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk.
6
Spread filling in the chilled crust.
7
Cover and chill for 8 to 24 hours.
8
Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract.
9
Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
10
Spread whipped cream over top of pie.
11
Sprinkle with crushed peppermint candies.
1075
kcal
Calories
74
g
Fat
89
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ⅔ cups crushed chocolate wafer cookies, ¼ cup butter, melted, 1 (3 1/2 ounce) package instant white chocolate pudding and pie filling mix, 1 ½ cups milk, and more.
Yes, Peppermint and White Chocolate Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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