1. Gradually add the melted white chocolate and continue mixing until well incorporated.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
4. Stir in the crushed peppermint candies for extra crunch and flavor.

Step 3: Assemble the Pie

1. Pour the white chocolate peppermint filling into the chilled crust, spreading it evenly.
2. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Add the Toppings

1. Before serving, spread or pipe whipped cream over the pie.
2. Sprinkle crushed candy canes and white chocolate shavings on top.
3. Slice and serve chilled for a refreshing holiday treat!

Equipment Needed:

• 9-inch pie dish
• Mixing bowls
• Hand or stand mixer
• Food processor (or rolling pin for crushing cookies)
• Spatula
• Measuring cups and spoons

Recipe Variations:

• Chocolate Crust Alternative: Use a graham cracker crust for a milder flavor.
• Extra Crunch: Add chopped peppermint bark into the filling for texture.
• Dairy-Free Version: Substitute dairy-free cream cheese, coconut cream, and dairy-free white chocolate.
• Mini Pies: Make individual servings by using a muffin tin lined with mini crusts.