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!
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!
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!)
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
- 9-inch pie plate (deep dish or standard)
Store Bought or Homemade Chocolate Cookie Crust:
- 25 regular chocolate sandwich cookies Oreos
- 4 tablespoons butter melted
- non-stick spray
- 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
- Crushed candy canes
- North Pole:
- Peppermint stick with white round candy
- Frosting to glue together
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.)
- 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.