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- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 1/3 cup granulated sugar - 8 oz white chocolate, chopped - 1 cup heavy cream, chilled - 1 teaspoon peppermint extract - 1 cup mascarpone cheese, room temperature - 2 tablespoons powdered sugar - ¼ cup crushed peppermint candies - Whipped cream for garnish This pie starts with a simple yet tasty crust. I use crushed graham crackers mixed with melted butter and a bit of sugar. This mix forms a crunchy base for the mousse. You can easily press this mixture into your pie dish. Next, the white chocolate is the star of this dessert. I chop it into small pieces and gently melt it. Stir it until smooth and let it cool slightly. This adds a rich sweetness to our mousse. Now, let’s whip the cream! I chill the heavy cream first. Then, I whip it until soft peaks form. I slowly add powdered sugar to sweeten it up. When I get stiff peaks, I know it’s ready. The next step is blending the mascarpone cheese with peppermint extract. This adds a fresh minty taste. I make sure it’s smooth before folding in the melted chocolate. Finally, I carefully fold in the whipped cream. This keeps the mousse light and airy. I also mix in the crushed peppermint candies for a fun crunch. - Additional crushed peppermint candies - Chocolate curls - Fresh mint sprigs These toppings add extra flair. I love to sprinkle more crushed peppermint candies on top. Chocolate curls give a nice look and taste. Fresh mint sprigs also add color and freshness. These options let you personalize your pie for any occasion. {{ingredient_image_2}} Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the crumbs are fully coated. This makes a tasty base for the pie. Next, press the mixture firmly into a 9-inch pie dish. Make sure it covers the bottom and sides evenly. Once done, place the crust in the refrigerator. Let it chill while you prepare the filling. To melt the white chocolate, place the chopped pieces in a microwave-safe bowl. Heat it in the microwave in 30-second intervals. Stir after each interval until the chocolate is smooth. This way, you prevent burning it. Let the melted chocolate cool slightly before mixing it into the mousse. Use a large mixing bowl for this step. Pour in the chilled heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form. This should take about a minute. Gradually add the powdered sugar while you continue to whip. Keep mixing until you see stiff peaks. This creates a light and airy texture for your mousse. In another bowl, blend the mascarpone cheese with the peppermint extract. Mix well until smooth and creamy. Next, fold in the melted white chocolate. Use a rubber spatula to ensure everything combines without leaving any streaks. This will be the base of your mousse. Now, gently mix the whipped cream into the mascarpone mixture. Use a folding motion to keep the fluffiness. After that, fold in the crushed peppermint candies. This adds a delightful crunch and festive flavor to your mousse. Pour the peppermint mousse filling into the chilled graham cracker crust. Use a spatula to smooth the top evenly. Cover the pie with plastic wrap and refrigerate it for at least four hours. This allows the filling to set and become firm. To make whipped cream with stiff peaks, start with chilled heavy cream. Use a clean bowl and beaters. This helps the cream whip faster. Whip on medium speed until soft peaks form. Then, add powdered sugar slowly. Keep whipping until you see stiff peaks. This means the cream holds its shape well. Folding gently is key. When you add whipped cream to the chocolate mixture, use a rubber spatula. Scrape from the bottom and fold over the top. This keeps the light texture. Avoid stirring too hard; you don’t want to deflate your mousse. You can make this pie a day in advance. Just cover it well with plastic wrap. It will stay fresh in the fridge for up to three days. This makes it great for parties and holiday gatherings. For a beautiful presentation, add dollops of whipped cream on top. Sprinkle with extra crushed peppermint candies for color and crunch. You can also add chocolate curls or fresh mint sprigs for more flair. Pair this pie with a rich coffee or hot chocolate. The flavors mix perfectly. Enjoy this festive dessert with family and friends! Pro Tips Use High-Quality White Chocolate: For the best flavor and texture, choose a high-quality white chocolate with a high cocoa butter content. This will give your mousse a rich and creamy taste. Chill Your Mixing Bowls: To achieve the best results when whipping cream, chill your mixing bowls and beaters in the refrigerator before use. This helps the cream whip up faster and increases volume. Don’t Overmix the Whipped Cream: When folding the whipped cream into the mousse mixture, be gentle and avoid overmixing. This preserves the airiness and light texture of the mousse. Let It Set Overnight: For optimal flavor and texture, consider letting the pie set in the refrigerator overnight. This allows the flavors to meld together and results in a firmer mousse. {{image_4}} For a chocolate mint twist, add cocoa powder to your mousse. Start with 2 tablespoons of unsweetened cocoa powder. You can mix it in with the mascarpone and peppermint extract. This adds a rich flavor. You can also top your pie with chocolate shavings. Simply use a vegetable peeler on a chocolate bar. This gives a nice touch and extra sweetness. If you want a different crust, try an Oreo crust. Just crush about 24 Oreo cookies and mix them with ½ cup of melted butter. Press this mixture into your pie dish like the graham cracker crust. This adds a chocolatey depth to the pie. You could also use a nut crust for a gluten-free option. To make your pie less sweet, reduce the granulated sugar by half. You can also use dark chocolate instead of white chocolate. This changes the flavor and makes it richer. For a healthier option, consider using a sugar substitute. Options like stevia or monk fruit can work well. Always taste the filling before it sets to ensure it meets your sweetness preference. Store your No-Bake Peppermint White Chocolate Mousse Pie in the fridge. Use an airtight container to keep it fresh. This pie stays tasty for up to five days. If you cover it tightly with plastic wrap, it helps prevent any odors from other foods. Yes, you can freeze this pie! Wrap it well in plastic wrap and then place it in a freezer-safe container. This keeps it safe from freezer burn. It can be frozen for up to three months. When you are ready to enjoy it, move the pie to the fridge. Let it thaw overnight for the best texture and flavor. Avoid using the microwave, as it can change the mousse's creamy feel. Yes, you can make this pie ahead of time. It is best to refrigerate it for at least 4 hours. If you want to prepare it a day early, that works too! Just keep it covered in the fridge. This way, the mousse will set nicely, and the flavors will blend. You can use dark chocolate! It will change the flavor and texture. Dark chocolate has a richer taste, which pairs well with peppermint. However, it may make the pie less sweet. You might want to add a bit more sugar to balance the flavors. If you can't find mascarpone, you have options. Cream cheese works well as a substitute. You can also mix cream cheese with sour cream for a similar taste. Just remember, these will change the flavor a little, but they will still be tasty! This mousse pie can last in the fridge for about 3 days. Make sure to cover it to keep it fresh. After three days, it may lose its fluffiness and flavor. But I doubt it will last that long because it's so good! Yes, this pie can be gluten-free! Just use gluten-free graham crackers for the crust. There are many brands available now. Always check the label to be sure they are gluten-free. Enjoy this treat without worry! This blog post shows you how to make a delicious mousse pie. We discussed the main ingredients like white chocolate and crushed peppermint candies, and even tips for the perfect texture. You learned about variations, including a chocolate mint version, and ways to store your pie. In closing, this mousse pie is easy and fun to make. Enjoy sharing it with friends and family!

No-Bake Peppermint White Chocolate Mousse Pie

A festive and creamy no-bake pie featuring a peppermint white chocolate mousse filling on a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups crushed graham crackers
  • 0.5 cup unsalted butter, melted
  • 0.33 cup granulated sugar
  • 8 oz white chocolate, chopped into small pieces
  • 1 cup heavy cream, chilled
  • 1 teaspoon peppermint extract
  • 1 cup mascarpone cheese, at room temperature
  • 2 tablespoons powdered sugar
  • 0.25 cup crushed peppermint candies (plus extra for topping)
  • none Whipped cream (for garnish)

Instructions
 

  • In a medium mixing bowl, combine the crushed graham crackers, melted unsalted butter, and granulated sugar. Stir well until the cracker crumbs are completely coated with butter. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish to form an even layer. Place the crust in the refrigerator to firm up while you make the filling.
  • In a microwave-safe bowl, add the chopped white chocolate. Heat it in the microwave in 30-second intervals, stirring between each interval until the chocolate is fully melted and smooth. Allow the melted chocolate to cool slightly before using.
  • In a large mixing bowl, using an electric mixer, whip the chilled heavy cream on medium speed until soft peaks start to form. Gradually add the powdered sugar while continuing to whip, and mix until stiff peaks are achieved.
  • In a separate bowl, blend the mascarpone cheese with the peppermint extract until smooth and creamy. Gently fold in the melted white chocolate using a rubber spatula until well mixed and no streaks remain.
  • Carefully incorporate the whipped cream into the mascarpone and white chocolate mixture by folding gently. This helps to maintain the fluffiness of the mousse. Afterward, gently fold in the crushed peppermint candies, ensuring they are evenly distributed.
  • Pour the peppermint mousse filling into the chilled graham cracker crust. Use a spatula to smooth the top of the mousse. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm.
  • Once set, remove the pie from the refrigerator. Before serving, add dollops of whipped cream on top and generously sprinkle with additional crushed peppermint candies for a festive touch and added crunch.

Notes

For an extra wow factor, serve slices of the pie on festive plates with a sprig of mint or a chocolate curl on the side.
Keyword mousse, no-bake, peppermint, pie, white chocolate