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Baking With Alex Cardinale: White Chocolate Peppermint Pie
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Join me as I head to the kitchen and whip out my Kitchen Aid Stand Mixer to make an awesome Christmas Dessert! When you think of Christmas Desserts, you think of 2 flavors... White Chocolate and Peppermint! On this baking video, I will show you how to make a delicious White Chocolate Peppermint Cream Pie using basic ingredients and no baking! This is a great recipe for the holiday season! Come find out how to make this great cream pie from scratch that is better than any frozen pie you'll get at the grocery store! Enjoy the video!
If you have any questions, please post them below! Like, comment, and subscribe!
White Chocolate Peppermint Pie
Ingredients:
16 oz Philadelphia Cream Cheese, softened
16 oz Cool Whip
1 cup powdered sugar
1 teaspoon Peppermint Extract
1 bag white chocolate chips melted
1 bag peppermints or candy canes crushed
Prepared graham cracker or Oreo Pie Crusts
Directions:
Melt the white chocolate by heating up a 1/2 cup of milk and pouring the hot milk over the white chocolate and whisk. Crush the peppermints. Cream together the cream cheese, sugar and peppermint extract. Add the white chocolate and candy canes. Add the cool whip. Fold into pie crusts. Cover and refridgerate anywhere from 3 hours to overnight. Serve and enjoy!
Purchase the Watkins Peppermint Extract or Vanilla Extract from Jeremy Stellhorn here:
If you have any questions, please post them below! Like, comment, and subscribe!
White Chocolate Peppermint Pie
Ingredients:
16 oz Philadelphia Cream Cheese, softened
16 oz Cool Whip
1 cup powdered sugar
1 teaspoon Peppermint Extract
1 bag white chocolate chips melted
1 bag peppermints or candy canes crushed
Prepared graham cracker or Oreo Pie Crusts
Directions:
Melt the white chocolate by heating up a 1/2 cup of milk and pouring the hot milk over the white chocolate and whisk. Crush the peppermints. Cream together the cream cheese, sugar and peppermint extract. Add the white chocolate and candy canes. Add the cool whip. Fold into pie crusts. Cover and refridgerate anywhere from 3 hours to overnight. Serve and enjoy!
Purchase the Watkins Peppermint Extract or Vanilla Extract from Jeremy Stellhorn here:
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