This cool and creamy Frozen Peppermint Mousse Pie will get anyone into the Christmas mood.
Frozen Peppermint Mousse Pie
Pie Makes 1 (10-inch) pie
- 2½ cups crushed cream-filled vanilla sandwich cookies (about 25 cookies)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 6 tablespoons water
- 1 (0.25-ounce) envelope unflavored gelatin
- 2½ (4-ounce) bars white chocolate, chopped
- 2½ (8-ounce) packages cream cheese, softened
- 2½ cups heavy whipping cream
- ¾ cup confectioners’ sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1¾ cups finely chopped soft peppermint candies, divided
- In a large bowl, stir together crushed cookies, melted butter, and granulated sugar. Firmly press mixture into bottom of a 10-inch springform pan. Refrigerate for 2 hours.
- In a medium saucepan, whisk together 6 tablespoons water and gelatin. Bring to a low boil over medium heat, whisking frequently. Remove from heat, and whisk in white chocolate until melted and smooth. Let cool for 10 minutes.
- In a large bowl, beat cream cheese with a mixer at medium-high speed until smooth, about 3 minutes, stopping to scrape sides of bowl. Beat in cream, confectioners’ sugar, extracts, and salt until well combined. Beat in white chocolate mixture until well combined. Fold in 1½ cups chopped peppermint.
- Spread mixture into prepared crust, and sprinkle with remaining ¼ cup peppermint. Cover with plastic wrap, and freeze until firm, 8 to 12 hours.
- To serve, let thaw in refrigerator for 1 hour; remove sides and bottom of pan before slicing.
Baking Tip: Place cookies in a gallon-sized heavy-duty resealable plastic bag, and crush them with a rolling pin or the flat side of a meat mallet.
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