1/4 Photos of Candy Cane Pie
This is served every Christmas in our house. Remember to leave time for it to chill in the fridge. If you can't find chocolate wafers on their own then you can use anything like an Oreo cookie -- just scrape the icing off and use the chocolate biscuit.
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Units: US | Metric
- 1In a saucepan, combine the candy and milk.
- 2Heat over a low heat and stir frequently until the candy dissolves.
- 3Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
- 4Chill until partially set, then fold in the whipped cream.
- 5Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
- 6Place a whole layer of wafers in the bottom of the dish.
- 7Pour half the peppermint mixture over.
- 8Repeat the layers.
- 9Chill 6 hours or overnight.
- 10Sprinkle with a few chocolate wafer crumbs and cut to serve.
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Nutritional Facts for Candy Cane Pie
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 250.1
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 11.7 g
- Cholesterol 65.7 mg
- Sodium 133.2 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 0.5 g
- Sugars 5.1 g
- Protein 3.5 g
The following items or measurements are not included: