• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

North Pole Pie {Peppermint Bark Mousse Pie}

December 14, 2020 by Tina Verrelli 3 Comments

Thanks for Sharing!

1002 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Peppermint Bark Candy Meets Light Fluffy Cloud!

This fun, festive holiday pie is what happens when peppermint bark candy meets a light and fluffy cloud! First you’ll taste fluffy whipped cream and crunchy peppermint bits, then white chocolate peppermint mousse studded with more peppermint bits. Next there’s fudgy chocolate ganache and a crunchy chocolate cookie crust! I can’t wait to make this pie again!

I wanted to make a fluffy refrigerator pie that had all the delicious flavors of peppermint bark candy! It’s essentially no-bake (I do recommend a quick bake on the chocolate crumb crust – makes it crunchier – I tested both ways.)

The pie starts with an Oreo crumb crust, then there’s a layer of gooey chocolate ganache. The pink fluffy filling is a combination of cream cheese, white chocolate ganache and crushed candy canes that’s folded together with fluffy whipped cream!

When ready to serve, top with some more whipped cream, sprinkle with crushed candy canes – and if you like a peppermint stick North Pole!

I can’t wait to serve this pie along with a plate of Christmas cookies and some mugs of cocoa! I hope it will become a favorite in your home too!

First: Cookie Crust & Ganache!

Make your Oreo crumb crust – it’s only 2 ingredients!

Next, whip up some super-easy chocolate and white chocolate ganache – sounds fancy, but we’re just pouring hot cream over chocolate chips and stirring! Spread the cooled chocolate ganache all over the inside of the chocolate crumb crust – then chill!

  • Make 2-Ingredient Oreo Crust
  • Stir together hot cream and chocolate chips to make ganache
  • Spread cooled ganache into crust
  • YUM!!! Chill until ready to fill

Next: The Filling Base!

Whip cream and remove to a separate bowl. Then mix cream cheese with the cooled white chocolate ganache and the other ingredients!

  • Whip cream
  • Remove to bowl
  • Mix cream cheese, white chocolate ganache filling…
  • Add peppermint, vanilla, food coloring and candy cane bits

Then: Make the Filling Fluffy!

Gently mix in half the whipped cream, then fold in the rest by hand and spread into the chilled crust! Chill for 3 – 24 hours (love that I can make it a day ahead!)

  • Stir half the whipped cream into the filling
  • Gently fold in the rest of the whipped cream
  • YUM!
  • Spoon into ganache lined cookie crust
Smooth top of pie and refrigerate until ready to serve! (3 – 24 hours)

Decorate before serving!

Pile on some more whipped cream, sprinkle on some crushed candy canes and, if you like, top your pie with a peppermint stick North Pole!

You can print out the words “North Pole” on your computer and cut the paper to look like a little flag. Wrap the little flag around the peppermint stick or candy cane and use a little dab of glue to hold together.

I made the North pole on the left by sticking a round white candy atop a peppermint stick with a dollop of store bought white frosting (the kind that comes in a tube). I made the ball look sparkly by brushing on a little beaten egg white and dipping in granulated sugar. (The round white candies were called “Hershey’s Cookie & Creme Bites”.)

North Pole Pie “Peppermint Bark” Mousse Pie

This fun, festive holiday pie is what happens when peppermint bark candy meets a light and fluffy cloud! First, you'll taste fluffy whipped cream and crunchy peppermint bits, then white chocolate peppermint mousse studded with more peppermint bits. Next, there's fudgy chocolate ganache and a crunchy chocolate cookie crust! I can't wait to make this pie again!
Tina Verrelli – epicuricloud.com
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Christmas Dessert, oreo crust, peppermint bark mousse, Pie, refrigerator pie
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Servings: 12

Equipment

  • 9-inch pie plate (deep dish or standard)

Ingredients

Store Bought or Homemade Chocolate Cookie Crust:

  • 25 regular chocolate sandwich cookies Oreos
  • 4 tablespoons butter melted
  • non-stick spray

Ganache Mixtures:

  • ¾ cup semi-sweet chocolate chips
  • ¾ cup white chocolate chips
  • 2/3 cup heavy cream

White Chocolate Peppermint Mousse:

  • 1 tablespoon instant vanilla pudding mix
  • 1 cup heavy cream
  • 6 ounces cream cheese room temp.
  • ¾ cup powdered sugar
  • 1 ½ teaspoons peppermint extract
  • ½ teaspoon vanilla extract
  • pink or red food coloring optional
  • ¼ cup finely crushed candy cane bits

Whipped Cream for Decorating:

  • 1 tablespoon instant vanilla pudding mix if not serving right away
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Topping Options:

  • Crushed candy canes
  • North Pole:
  • Peppermint stick with white round candy
  • Frosting to glue together

Instructions 

Chocolate Cookie (Oreo) Crust (If making homemade)

  • Preheat oven to 350 degrees F.
  • Crush chocolate sandwich cookies using a chopper, food processor or crushing in a zip top bag.
  • Stir melted butter into crumbs.
  • Spray pie plate with non-stick spray.
  • Press crumbs firmly into the bottom and up the sides of the pie plate. (I like to use a flat bottomed measuring cup to help press the crumbs in.)
  • Bake 10 minutes. Then let cool completely. (Can be made a day ahead.)

Ganache Mixtures:

  • Place the two different types of chocolate chips each in a small heat proof bowl.
  • Heat heavy cream just till it's about to boil.
  • Pour 1/3 cup of the hot cream over the chocolate chips in each of the bowls.
  • Let sit for a couple minutes, then stir until smooth. (If all the chips aren't melted after a few minutes, you can microwave for 20 seconds and stir some more.)
  • Let cool to room temperature – will thicken.
  • Spread the room temperature semi-sweet chocolate ganache into the pie crust – spread evenly across the bottom and up the sides of the crust. Place in refrigerator.

White Chocolate Peppermint Mousse:

  • Using an electric mixer with whisk accessory. whip the heavy cream and the pudding mix until thick, fluffy and forms stiff peaks. Remove to a separate bowl.
  • Switch to the regular beater or flex edge beater. Use the same bowl you whipped the cream in.
  • Beat the cream cheese and the room temperature white chocolate ganache mixture until smooth.
  • Mix in the powdered sugar, peppermint and vanilla exctracts.
  • Add a few drops of food coloring, if desired. Stir in crushed candy canes.
  • Gently stir in half the whippped cream mixture – this will lighten-up mixture. Fold in the rest of the whipped cream by hand. (to keep it fluffy).
  • Spoon the mousse mixture into the pie crust and refrigerate for 3 hours or overnight.

Whipped Cream & Toppings:

  • Whip the 1 cup heavy cream (and pudding mix if you won't be serving right away) until starting to thicken. Add the powdered sugar. Whip until thick and fluffy.
  • Pile the whipped cream onto the center of the chilled pie, spread gently – allowing some of the pink filling to show around the edge. (You can top with the whipped cream a few hours before serving – the pudding mix helps to keep the whipped cream from weeping. Keep in refrigerator.)
  • Right before serving sprinkle with crushed peppermint candies and top with a peppermint stick "North Pole" if desired! (see note)
  • The first piece of pie is always the trickiest to cut. For this one, you'll need to press firmly to cut through the crunchy cookie crust. I recommend wiping the knife after each cut, so the slices of pie stay nice and neat.

Notes

To Make Peppermint Stick North Pole:
I printed the words “North Pole” and cut in the shape of a little flag, I could wrap around a peppermint stick and glue together.
For the peppermint stick, you can simply use a candy cane or sometimes you can find thicker peppermint sticks that don’t have the curved cane top.  
I used some white store bought decorating frosting to “glue” a white round candy onto the top of the thick peppermint stick.
The white round candies I found were called Hershey’s Cookies & Creme Bites.  A white gumball would work well too!
I wanted to make my white round candy look sparkly – so I brushed it lightly with beaten egg white and dipped in granulated sugar.  

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 576kcal (29%) | Carbohydrates: 49g (16%) | Protein: 5g (10%) | Fat: 41g (63%) | Saturated Fat: 24g (150%) | Cholesterol: 101mg (34%) | Sodium: 241mg (10%) | Potassium: 209mg (6%) | Fiber: 2g (8%) | Sugar: 37g (41%) | Vitamin A: 1090IU (22%) | Vitamin C: 1mg (1%) | Calcium: 84mg (8%) | Iron: 3mg (17%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!

Filed Under: Christmas, Christmas Recipes, Dessert, Holiday Recipes, Pie Tagged With: Christmas Recipe, cream cheese, ganache, mailchimp, Oreo crust, peppermint bark, pie, whipped cream

Reader Interactions

Comments

  1. Diane Pancoast

    December 15, 2020 at 5:17 pm

    5 stars
    I have tried it Made by Tina as a taste tester and it is delicious! Perfect holiday dessert!

    Reply
  2. Barbra

    April 6, 2021 at 10:56 pm

    5 stars
    Tasty.. Easy to make.
    Used gf Oreo type cookies. I used peppermint oil1/2 tsp.

    Reply
    • Christina Verrelli

      April 12, 2021 at 11:38 am

      Hi Barbra – So glad you enjoyed!! Thanks for letting us know about the GF Oreos!! I’m sure that will help other as well!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Bee 101: Meeting the Bees & A Honey of a Cocktail

Cornbread Layer Cake with Pimiento Cheese Filling

Double Chocolate Pavlova Recipe

Apple Cheddar Flatbread

Yellow Cake Melted Ice Cream Cupcakes: Yellow cake mix and melted vanilla ice cream. Makes about 24 cupcakes

Easy Buttercream Frosting

Arugula Walnut Pesto

Peppermint Bark Pretzels

Rainbow Peep Skillet S’mores

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

1002 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss