Ingredients
For the graham cracker crust:
– 1 1/2 cups graham cracker crumbs (about 10 full sheets)
– 6 tablespoons unsalted butter, melted
– 1/3 cup granulated sugar
For the white chocolate peppermint mousse filling:
– 1 1/2 cups heavy whipping cream
– 12 ounces white chocolate, chopped
– 1 (8-ounce) block cream cheese, softened
– 1/4 teaspoon peppermint extract
For the whipped topping:
– 1 1/2 cups heavy whipping cream
– 1/3 cup powdered sugar
– 1 teaspoon vanilla extract
For garnish:
– Crushed candy canes
Instructions
1. **Prepare the crust:**
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until fully mixed.
– Press the mixture into a 9-inch pie pan, spreading it evenly and pressing firmly with the bottom of a measuring cup.
– Bake for 8-10 minutes until golden and fragrant. Let the crust cool completely.
2. **Make the mousse filling:**
– In a small saucepan over medium heat, heat 3/4 cup of the heavy cream until hot but not boiling. Remove from heat and stir in the white chocolate until melted and smooth. Mix in the peppermint extract. Let the mixture cool completely.
– In a separate bowl, beat the remaining 3/4 cup heavy cream until firm peaks form.
– In a large bowl, beat the softened cream cheese until whipped and smooth. Gently fold the cooled white chocolate mixture into the whipped cream, then fold the combined mixture into the cream cheese.
– Pour the mousse filling into the cooled graham cracker crust and smooth the surface.
3. **Prepare the whipped topping:**
– Beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
– Spread the whipped topping evenly over the mousse layer.
4. **Decorate and set:**
– Sprinkle crushed candy canes generously over the top for garnish.
– Chill the pie in the refrigerator for at least 2-4 hours or until set.
Enjoy!
