White Chocolate Mint Pie Recipes

WHITE CHOCOLATE PEPPERMINT PIE

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.

CHOCOLATE MINT PIE

Steps:

• Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
• Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
• In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
• Just before serving, broil until top is golden.

WHITE CHOCOLATE MINT PIE

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.

WHITE CHOCOLATE MINT MOUSSE

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.

MINT BROWNIE PIE

Steps:

• Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

WHITE CHOCOLATE PIE

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.