December 19th, 2012

White Chocolate-Peppermint Mousse Pie

How is it that weather predictions can be so off?  My kids were expecting to wake up to practically a blizzard and no school.  To be honest we all were thinking that could be the case this morning, but thankfully I just sent my kids out the door to go to school.  {Snow and I don’t really get along all that well.}  But let me tell you, my predictions are a little better than the local weatherman.  You are going to love this White Chocolate-Peppermint Mousse Pie.  It is light and creamy, with just the right amount of peppermint flavor; it is a perfect dessert for Christmas time.  Plus who doesn’t love a chocolatey crust?   And it is a great make-ahead, so you can make it the day before you serve it.

White Chocolate-Peppermint Mousse Pie


24 cream-filled chocolate sandwich cookies, finely crushed
6 Tbls. butter, melted
8 oz. white chocolate baking squares, chopped
3 Tbls. whipping cream
1/2 tsp. peppermint extract
3 large egg whites
3/4 cup sugar
12 drops red liquid food coloring
1 1/2 cups whipping cream, whipped
Garnishes: whipped cream; coarsely crushed hard peppermint candies


Stir together chocolate cookie crumbs and melted butter; press firmly into an ungreased 9 inch pie plate.

Microwave white chocolate in a microwave-safe bowl at high 1 minute, stirring after 30 seconds. Microwave 3 Tbls. whipping cream in a glass measuring cup at high 30 seconds. Pour hot cream over white chocolate; let stand 1 minute. Stir until smooth. Stir in peppermint extract; cool 10 minutes.

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg whites and sugar in top of double boiler over simmering water. Cook, whisking constantly, 3 minutes or until sugar is dissolved. Beat egg white mixture over simmering water at medium speed with a handheld mixer until soft peaks form. Add food coloring. Increase speed to high, and beat until stiff peaks form. Fold in white chocolate mixture. Fold in whipped cream.

Spoon mousse mixture into prepared pie plate; cover with plastic wrap and freeze 8-12 hours.  Let sit on the counter for just a few minutes; it will make cutting so much easier!  Garnish, if desired.

*Recipe from 2012 Chrismas with Southern Living

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