Chocolate Candy Cane Pie

READY IN: 4hrs 10mins
Recipe by Steve P.

A simple and easy to make, yet quite elegant. A very rich and decadent Christmas dessert!

Top Review by Julia Lynn

Well I wouldn't say this pie is easy or simple to make but it did taste good. I think if I made it again I would also add a touch of peppermint extract to the candy cane layer to up that flavor a bit. It was kind of difficult getting the candycanes in powder form. I didn't know whether to get semi-sweet or milk chocolate chips so we went with regular semi-sweet but I think next time I would use milk chocolate. That being said, the pie is beautiful and would make a wonderful ending to any holiday meal. Thank you for sharing. I took a picture and as soon as cooperates I will upload it!

Ingredients Nutrition

  • Chocolate Crumb Crust

  • 2 cups vanilla wafer crumbs (60 wafers or an 8 oz box minus 1/4 c)
  • 6 tablespoons unsweetened cocoa
  • 13 cup confectioners' sugar
  • 6 tablespoons butter, melted
  • Chocolate Layer

  • 3 tablespoons water
  • 34 cup chocolate chips
  • 1 cup heavy cream (Note, when you purchase the cream remember you will need additional cream for the topping.)
  • 12 cup confectioners' sugar
  • Peppermint Layer

  • 1 12 cups miniature marshmallows
  • 14 cup milk
  • 1 cup heavy cream (1/2 pint)
  • 12 cup finely crushed candy cane (7 regular canes)
  • sweetened whipped cream, for toping


  1. Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.
  2. Stir in butter.
  3. Press mixture onto bottom and up sides of a 9" pie pan.
  4. Bake at 350 degrees for 8 to 10 min.
  5. Cool.
  6. Chocolate Layer: Bring water to a boil in med mixing bowl.
  7. Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed).
  8. Cool to room temperature.
  9. In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture.
  10. Spoon into crust; chill.
  11. Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder).
  12. Combine marshmallows and milk in wok.
  13. Cook, stirring constantly, over low heat until marshmallows are melted.
  14. Cool to slightly warm or glops.
  15. Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
  16. Stir gently into marshmallow mixture; chill 10 min.
  17. Spoon onto chocolate layer; chill until set.
  18. Freeze, if desired.
  19. Top with Sweetened whipped cream.
  20. Garnish with Peppermint chips or coarsely crushed candy canes just before serving.
  21. May be served chilled or frozen.

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