First of all....Happy New Year! Can you believe it's 2020? Aren't we supposed to be flying around with jet packs and living on Mars by now? A jet pack would be cool.
If I can't have a jet pack, I'll take this Winter Mousse Pie instead. It's creamy and sweet, sprinkled with crushed peppermint and finished with an Oreo crust. I used Andes Peppermint Chips and loved the creamy, crunch they added to the pie.
This little pie is pretty on a holiday table, but can be made all year around. I think it would be a pretty and tasty addition to a Valentine's dinner or Easter buffet. But I'd still like a jet pack.
I cranked down the amount of powdered sugar (already noted in recipe) it called for because the white chocolate (or vanilla) chips are sweet enough already. It really is a rich pie and because it's piled so high you'll want to cut smaller pieces.
I note that it serves 8, but I'll stretch it out to more like 10 slices.
The peppermint sprinkled throughout the pie make it refreshing after a special dinner. Surprisingly, besides the 4 hours of refrigeration it requires, it's quick to throw together.
Have patience while beating the cream to soft peaks and don't over beat it. The beaten cream should flop quite a bit when you test it.
We're enjoying this Winter Mousse Pie. It's gonna last us awhile because it's so rich, but I'm savoring every bite!
Winter Mousse Pie
Light, fluffy and sweet, sprinkled with crunchy peppermint. All folded into an Oreo crust.
- 1 C vanilla chips or 6 oz. white baking bar, chopped
- ¼ C milk
- 2 C whipping cream
- ¼ C plus 1 tbsp., powdered sugar
- 1 teaspoon vanilla
- ½ C crushed peppermint candies (I used Andes Peppermint Chips) plus 2 tbsp. for garnish
- For the Crust:
- 1 ½ C (about 15 cookies) crushed Oreos
- ¼ c sugar
- ¼ C. butter, melted
- Preheat oven to 375°.
- In a small bowl, combine the cookies, sugar and butter and together well. Press into the bottom and up the sides of a 8 or 9" pie plate (use a metal measuring cup to press firmly if needed). Bake for 9-10 minutes, then place on a rack and cool completely.
- While pie crust is baking, combine the vanilla chips and milk in a small saucepan on low, stirring until the chips are completely melted and incorporated (mixture with be thin). Remove from burner and cool for 30 minutes.
- For the filling: In a large bowl, beat the whipping cream, powdered sugar and vanilla until SOFT peaks form. Remove the bowl from the mixer and carefully and gradually fold in the completely cooled milk/chip liquid and ½ cup of the crushed peppermint. Spoon the mixture into the completely cooled pie crust (pile it high!) and refrigerate for at least 4 hours.
- Just before serving, sprinkle with the remaining crushed peppermint candy. Store leftovers in the refrigerator.
Tips and Stuff:
If you don't want to mess with making the Oreo crust, you can buy a premade crust at the grocery store.
Be sure and fold in the chip/milk and peppermints careful so the mixture won't deflate.
I highly recommend Andes Peppermint Chips if you can find them. They have a little peppermint crunch, but are also creamy.
It seems like a lot of filling - just pile it very high and cut smaller pieces. It's kind of rich!
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 390Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 95mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 2g
Nutrition Values are Approximate
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