Go Back
- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 1/3 cup granulated sugar - 8 oz white chocolate, chopped - 1 cup heavy cream - 1 teaspoon peppermint extract - 1 cup mascarpone cheese - 2 tablespoons powdered sugar - ¼ cup crushed peppermint candies (plus extra for topping) - Whipped cream (for garnish) You can use regular or honey-flavored graham crackers. The honey adds a nice touch. Look for brands that use whole grains for a better taste. If you want a gluten-free option, use gluten-free graham crackers. Choose high-quality white chocolate for the best flavor. Brands like Ghirardelli or Callebaut work well. Avoid chocolate chips, as they may not melt smoothly. The better the chocolate, the creamier your mousse will be. {{ingredient_image_1}} Mixing and Pressing Grahams Start by taking 1 ½ cups of crushed graham crackers. In a large bowl, mix the crumbs with ½ cup melted butter and ⅓ cup granulated sugar. Stir until every crumb is coated with butter. This blend gives the crust a rich taste. Now, press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use your fingers or the back of a measuring cup to make it even. Setting the Crust After pressing, put the crust in the refrigerator. Let it chill for a bit while you make the mousse. This step helps the crust firm up, making it easier to fill later. Melting White Chocolate Next, grab 8 ounces of chopped white chocolate. Place it in a microwave-safe bowl. Heat the chocolate in the microwave at 30-second intervals. Stir after each interval until it is smooth. Be careful not to overheat it. Once melted, let it cool slightly. Whipping Cream and Combining Ingredients Now, take 1 cup of heavy cream and whip it in a large bowl. Whip until soft peaks form. Then, add 2 tablespoons of powdered sugar. Continue whipping until stiff peaks form. In a separate bowl, mix 1 cup of mascarpone cheese with 1 teaspoon of peppermint extract until it's smooth and creamy. Carefully fold in the melted white chocolate. This will create a smooth, minty base for your mousse. Folding in Peppermint Then, gently fold the whipped cream into the mascarpone and white chocolate mixture. Do this slowly to keep the mousse light and airy. Finally, fold in ¼ cup of crushed peppermint candies to add a nice crunch and flavor. Filling the Crust Now it’s time to fill the crust. Pour the mousse filling into the chilled graham cracker crust. Use a spatula to smooth the top. This will help every slice look nice when served. Refrigeration Time Cover the pie with plastic wrap and place it back in the refrigerator. Let it chill for at least 4 hours. This step is crucial for the mousse to set properly. When ready, the pie will be firm and perfect for serving. Achieving Soft Peaks To make the mousse fluffy, whip the heavy cream until soft peaks form. This means the cream should hold its shape but still be smooth. Be careful not to over-whip, or the cream may become grainy. Keep the bowl and beaters cold for the best results. A cold bowl helps the cream whip faster and better. Folding Techniques Folding is key to keeping the mousse light. Start by adding a small amount of whipped cream to the mascarpone mixture. Use a spatula to gently mix it in. Then, add the rest of the whipped cream. Scoop from the bottom and turn the bowl as you fold. This method keeps the air in the cream, creating a delightful texture. Garnishing with Whipped Cream When you’re ready to serve, top each slice with a dollop of whipped cream. This adds a nice visual touch and more creamy goodness. Use a piping bag for a fancy look or scoop it on with a spoon. Adding Extra Peppermint For that extra festive flair, sprinkle crushed peppermint candies on top. This adds color and a crunchy bite. You can also add a few whole candies around the pie for even more decoration. Pro Tips Use High-Quality White Chocolate: Choose a premium white chocolate for a richer flavor and smoother texture in your mousse. Chill Your Mixing Bowls: For best results, chill your mixing bowls and beaters before whipping the cream to achieve maximum volume. Don’t Overmix: When folding in the whipped cream, be gentle to maintain the light and airy texture of the mousse. Let It Set: Allow the pie to set in the refrigerator for at least 4 hours to ensure a perfectly firm mousse that holds its shape. {{image_2}} You can easily change the flavor of your No-Bake Peppermint White Chocolate Mousse Pie. - Adding Different Extracts: Try using vanilla or almond extract instead of peppermint. These will give your pie a unique twist. Vanilla adds warmth, while almond gives a nutty flavor. Both options work well with white chocolate. - Using Dark Chocolate: If you prefer a richer taste, swap out the white chocolate for dark chocolate. Melt the dark chocolate just like the white. This change adds depth and balances the sweetness. Adapting the pie for dietary needs is simple and fun. - Gluten-Free Crust Options: To make it gluten-free, use crushed gluten-free cookies instead of graham crackers. Brands like almond flour cookies or gluten-free Oreos work great. Just mix them with melted butter and sugar to form the crust. - Dairy-Free Alternatives: For a dairy-free version, substitute the mascarpone cheese with a dairy-free cream cheese. Use coconut cream instead of heavy cream for the mousse. This will keep the texture creamy without dairy. To keep your No-Bake Peppermint White Chocolate Mousse Pie fresh, store it in the fridge. Use a pie cover or plastic wrap to protect it. This pie stays good for about three to four days. If you notice any signs of spoilage, like an off smell, it's time to toss it. Always check before serving leftovers. You can freeze this pie if you want to save some for later. First, make sure the pie is fully set. Wrap it tightly in plastic wrap, then place it in an airtight container. This helps prevent freezer burn. You can freeze it for up to a month. When you're ready to eat it, take it out of the freezer. Let it thaw in the fridge overnight. This helps maintain the creamy texture. After thawing, add fresh whipped cream and crushed peppermint for that extra pop. Enjoy your delicious treat! Can I make this pie a day in advance? Yes, you can make this pie a day in advance. This allows the flavors to meld well. Just cover it tightly with plastic wrap. Keep it in the refrigerator until you are ready to serve. What can I substitute for mascarpone cheese? You can use cream cheese as a substitute. Mix it with a bit of heavy cream to soften the texture. Ricotta cheese is another option, but it may change the taste slightly. How do I make it less sweet? To reduce sweetness, cut back on the powdered sugar in the whipped cream. You can also use less white chocolate. Adding a bit more peppermint extract can balance the sweetness too. What if my mousse is too runny? If your mousse is too runny, it may need more time to chill. Place it back in the fridge for an extra hour. You can also fold in more whipped cream to help thicken it. How to fix a crumbly crust? If your crust crumbles, it may need more butter. Melt a little more butter and mix it in. Press the crust firmly into the pie dish for better binding. This blog post covered how to make a delicious mousse pie. First, I explained the required ingredients and tips for the crust and mousse. Then, I shared step-by-step instructions and helpful tricks to perfect the texture. We explored flavor variations and made suggestions for dietary adjustments. Finally, I provided storage tips and answered common questions. Creating this pie is fun and rewarding. Enjoy making it your own!

No-Bake Peppermint White Chocolate Mousse Pie

A festive and creamy dessert featuring a graham cracker crust and a light peppermint white chocolate mousse filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups crushed graham crackers
  • 0.5 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 8 oz white chocolate, chopped
  • 1 cup heavy cream
  • 1 teaspoon peppermint extract
  • 1 cup mascarpone cheese
  • 2 tablespoons powdered sugar
  • 0.25 cup crushed peppermint candies
  • to taste whipped cream for garnish

Instructions
 

  • In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are well-coated with butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to set while you prepare the filling.
  • In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until completely smooth. Set aside to cool slightly.
  • In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
  • In another bowl, mix the mascarpone cheese with the peppermint extract until smooth and creamy. Gently fold in the melted white chocolate until fully incorporated.
  • Carefully fold the whipped cream into the mascarpone and white chocolate mixture to keep the mixture light and airy. Gently fold in the crushed peppermint candies.
  • Pour the mousse filling into the prepared graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
  • Before serving, dollop whipped cream on top and sprinkle with additional crushed peppermint candies for decoration and crunch.

Notes

Chill the pie for at least 4 hours to ensure it sets properly.
Keyword mousse, no bake, peppermint, pie, white chocolate