Chocolate Candy Cane Pie

Recipe by Steve P.
READY IN: 4hrs 10mins
SERVES: 8-12
UNITS: US

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
  • 6
    tablespoons butter, melted
  • Chocolate Layer
  • 3
    tablespoons water
  • 34
  • 1
    cup heavy cream (Note, when you purchase the cream remember you will need additional cream for the topping.)
  • Peppermint Layer
  • 14
    cup milk
  • 1
    cup heavy cream (1/2 pint)
  • 12
    cup finely crushed candy cane (7 regular canes)
  • sweetened whipped cream, for toping
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DIRECTIONS

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