Graham Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
White Chocolate Peppermint Mousse Layer
- 1 1/2 cups heavy whipping cream, divided (3/4 cup for ganache, 3/4 cup for folding)
- 12 ounces white chocolate, chopped
- 1 (8‑ounce) block cream cheese, softened
- 1/4 teaspoon peppermint extract
Whipped Topping
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream (from the total above, or an additional 3/4 cup if you prefer more topping)
Garnish
- Crushed candy canes for sprinkling on top
Graham cracker crumbs, butter, and sugar form a classic sweet‑crunchy base that stands up well to the creamy mousse. White chocolate and cream create a smooth, rich ganache that carries the peppermint without bitterness, while softened cream cheese gives the filling a cheesecake vibe and extra body. The lightly sweetened vanilla whipped cream topping adds contrast and a pillowy finish, and crushed candy canes bring both color and a crisp mint crunch.
Step‑by‑Step Instructions
Make and Bake the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9‑inch pie pan, using the bottom of a measuring cup or glass to compact it.
- Bake the crust for 8–10 minutes, or until it’s lightly golden and fragrant. Set aside to cool completely before adding the filling so the mousse doesn’t melt.
Prepare the White Chocolate Peppermint Base
- In a small saucepan, heat 3/4 cup of the heavy cream over medium heat until it is hot and steaming but not boiling.
- Remove from the heat and add the chopped white chocolate. Let it sit for a minute, then stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
- Stir in the peppermint extract. Taste and adjust if you prefer a slightly stronger mint flavor, adding just a drop or two more at a time.
- Let this mixture cool to room temperature, stirring occasionally; it should be cool but still fluid before you fold it into the whipped cream.
Whip the Cream and Blend the Filling
- In a medium bowl, pour in 3/4 cup heavy cream and whip with a mixer until soft peaks form—creamy and billowy but not stiff.
- In a separate large bowl, beat the softened cream cheese until very smooth and free of lumps.
- Gently fold the cooled white chocolate peppermint mixture into the whipped cream until mostly combined.
- Add the whipped white chocolate mixture to the cream cheese and fold until everything is smooth and uniform, taking care not to deflate the cream more than necessary. You should have a light, mousse‑like filling.
Fill and Chill the Pie
- Pour the mousse filling into the cooled graham cracker crust and smooth the top with a spatula, spreading it into an even layer.
- Cover the pie lightly with plastic wrap and refrigerate for at least 2–4 hours, or until the mousse is set enough to support the whipped topping. Longer chilling (even overnight) will give you the cleanest slices.
Make the Whipped Topping and Garnish
- In a chilled bowl, combine the remaining heavy cream (3/4 cup), powdered sugar, and vanilla extract.
- Whip until stiff peaks form and the cream holds its shape well. Be careful not to overbeat into butter.
- Spread or pipe the whipped cream evenly over the chilled mousse layer.
- Sprinkle crushed candy canes over the top just before serving for a festive look and peppermint crunch.
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