Courtney Johnson . Dec 10 . 2 years ago Share Post

White Chocolate Peppermint Mocha Pie

@cokocooks

This White Chocolate Peppermint Mocha Pie is just what you need this holiday season! It is the well known holiday drink in pie form, and is a fun change to traditional holiday pies.

White chocolate peppermint mocha pie before slicing

A white chocolate peppermint mocha is always on my mind when the holidays roll around. Coffee or hot chocolate seems to taste better around Christmas because the weather is getting colder. Then add in the white chocolate peppermint and you have holiday in a cup. I came up with an idea to make a holiday pie with all these flavors in mind. It starts with a chocolate crust, layered with white chocolate pudding, and then topped with a coffee whipped cream. This pie may sound like it is complicated, but I promise it is actually super simple.

Uncooked pie crust for the white chocolate peppermint mocha pie

Cooked pie crust for the white chocolate peppermint mocha pie

The crust starts with a chocolate oreo dough. Crush up some oreos in the food processor for the base, and then add a few other ingredients to make a chocolate dough. After it is rolled out and pressed into the pie crust, it bakes up to be like a big cookies.

white chocolate peppermint mocha pie without whipped topping

This filling is a no bake filling which makes it super easy!I tried multiple white chocolate fillings, but this no bake one turned out the best! I made an easy white chocolate pudding mix and added in a touch of peppermint extract. Then I swirled in some melted white chocolate, which hardens and adds a sweet crunch.

The inside of the white chocolate peppermint mocha pie The finishing touch is the coffee whipped cream. Just some cool whip and a little instant coffee is all you need. You can make the whipped topping with a lot or a little coffee flavor. I found I just wanted a touch of coffee, but the coffee offsets all the other sweet layers.

A slice of the white chocolate peppermint mocha pie

This white chocolate peppermint mocha pie is such a delicious change for your holiday desserts. It has lots of Christmas flavors, and turns out to be a beautiful pie. This pie is the perfect dessert to impress friends and family, and spread some holiday cheer. For another holiday dessert, be sure to check out my peppermint ice cream dessert.

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White Chocolate Peppermint Mocha Pie

A chocolate cookie pie crust with a white chocolate filling topped with a coffee whipped topping.

Prep Time 20

Cook Time 20

Servings

Equipment

1 10" pie dish

Ingredients

Oreo Crust

1 13.29 oz pkg gluten free oreo cookies
3 tbsp melted coconut oil
3 tbsp softened butter
1/2 cup gluten free flour
1 large egg
1/3 sugar

White Chocolate filling

2 1 oz pkg white chocolate pudding mix
3 cups non fat milk (did not try dairy free)
1/2-1 tsp peppermint extract
3/4 cup white chocolate chips
1 tsp coconut oil
2 tbsp crust peppermint candies

Coffee Whipped Topping

1-2 tbsp instant coffee
1 container whipped topping

Instructions

Scrap the filling out of the oreo cookies, and place all the cookies in a food processor. Blend till cookies turn to fine crumbs.
Add in remaining crust ingredients and blend till a dough is formed.
Roll out the dough to about 1/4" circles on parchment paper. Place the rolled dough in the greased pie dish and press the edges down.
Take a fork and crimp the edges around the pie. Place in a 350 degree oven, and cook for about 15 to 20 minutes. The edges should start to crisp up and the bottom should be set but still soft.
Let the crust cool completely.
In a bowl, beat the pudding, milk, and peppermint extract until smooth. Add 1/2 tsp for slight peppermint flavor or 1 tsp for more. Pour smooth pudding mixture into the cooled crust.
In a microwave safe bowl, melt the white chocolate and coconut oil in 15-20 second increments, mixing each round, until smooth.
Drizzle half the chocolate into the pudding mixture and quickly swirl in with a knife. The chocolate will cool quickly. Drizzle the remaining half of the chocolate on top of the pudding mixture.
Sprinkle over crushed peppermints on the top of the pie
In a bowl beat the whipped topping and instant coffee. Add 2 tbsps of instant coffee for strong coffee flavor. It may be clumpy at first, but coffee will dissolve.
Slice the pie and add whipped topping when ready to serve.
Store leftovers in the fridge for 3-5 days.