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!
- 1 C vanilla chips or 6 oz. white baking bar, chopped
- 1/4 C milk
- 2 C whipping cream
- 1/4 C plus 1 tbsp., powdered sugar
- 1 tsp vanilla
- 1/2 C crushed peppermint candies (I used Andes Peppermint Chips) plus 2 tbsp. for garnish
- For the Crust:
- 1 1/2 C (about 15 cookies) crushed Oreos
- 1/4 c sugar
- 1/4 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 1/2 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