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.
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.
