Gingham and Steel Bakes! Episode 7 – White Chocolate Peppermint Pie
IT’S CHRISTMAS TIME!!!! And I’m so ready to switch to new, seasonally appropriate (meaning: peppermint) recipes. Like this White Chocolate Peppermint Pie! Recipe and show notes after the episode:
How gorgeous is my sister’s kitchen?!?! It was created by my incredibly talented mom, a.k.a. Beckony Kitchens and Baths (so many stunning photos to drool over!), a.k.a. the company at which I spent over ten years of my life, a.k.a. the source of my love of home remodeling. Really, it was such an honor to get to film in it. Wish I had such a stunning set for all my episodes!
I decided to make this recipe literally the night before, when my sister and I were watching random episodes of some reality TV show on Food Network. One of the contestants made a mini white chocolate peppermint pie, and I decided I had to make one myself. (Though not having mini pie pans, a normal-size one would have to do.) So I Googled some recipes, and here we are…
Not gonna lie, it’s pretty darn sweet. Not to the point of regret, but a small slice goes a loooooooooong way. I mean, it’s an Oreo crust, plus white chocolate mousse, plus a whipped cream topping, so….yeah. #sugar
The crunch of the candy canes on top makes all the difference. Because it’s such a sweet pie, and because the textures are pretty smooth and creamy, you realllly need a crunch. You could substitute any crunch you want, of course (my mom went for chocolate sprinkles the next day), but I think crushed-up candy canes are best for the irregularity of their crunch. Beware, though – you’ll want to resprinkle some if you have leftovers, because they do become soggy with time.
Not shown in the video, but it took FOREVER to crush all those Oreos. Maybe a food processor wouldn’t get so gummed up with the cream part, but my sister’s blender was NOT having it. I think it took my thirty minutes or something! Ah, the magic of editing.
I totally meant to put the food coloring in the mousse layer, rather than the whipped cream layer, but I failed to remember I’d put it right in front of myself during that section of filming. Sooo….improvisation! Something I find myself doing more and more during these episodes (just wait for my next one – there’s a heck of a mistake I have to work through while the camera is rolling!).
Do wait several hours to let the mousse set! We only waited two, and I think four would have been much safer. It had set when I checked the next morning, so, yes, I recommend patience.
I think my favorite part of filming these episodes is staging the kitchen. Believe me when I say that not a single kitchen in which I have filmed looks like what you see in day-to-day life. This isn’t really surprising; when I worked for my mom growing up, my absolute hands-down favorite part of the job was when we’d shoot the professional photography shots that you can see on her website. We’d spend a good hour (or more!) staging the shot with the photographer, arranging the flowers, moving tchotchkes, adding decorative elements we’d brought with us. I guarantee that every single image in magazines or on television is staged the same way. It’s what we wish our own homes looked like, hence the satisfying element of entertainment. (In the same way, no one in real life has hair as perfect as sitcom or movie hair)
On that note of staging, I was RIDICULOUSLY proud of that berry and branch floral arrangement in the background. The stems were in the “on sale because almost dead” section of the local grocery store, and I was so pleased with the way they went together. Almost wished I could fly them home with me, hahaha.
So happy December, everyone! Here’s the recipe – I hope you’ll consider making it for your festivities this holiday season!
White Chocolate Peppermint Pie (sourced and slightly adapted from this website)
1 1/2 cups heavy whipping cream
12 ounces white chocolate, chopped
1/4 teaspoon peppermint extract
1/4 cup butter, melted
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla
Red food coloring (optional)
Crushed candy canes
To prepare the crust, using a blender or food processor crush Oreo’s. Mix with melted butter, and press into a 9 inch pie plate.
To prepare the mousse heat 3/4 cup heavy cream in saucepan over medium heat until hot but not boiling. Remove from heat, stir in chocolate until melted. Stir in peppermint extract. Cool completely.
Using an electric mixer, beat 3/4 cup heavy cream until firm peaks form. Fold cooled chocolate mixture gently into whipped cream mixture. Pour into prepared pie crust.
Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form. Add powdered sugar and vanilla extract and red food coloring, if desired. Spread cream (or pipe!) over peppermint mousse.
Set in fridge for a few hours to set up.
Garnish with crushed candy canes right before serving.