Chocolate Candy Cane Pie
Prep Time: 4 hours
Cook Time: 10 minutes
Total Time: 4 hours and 10 minutes
Servings: 1 Nine-inch pie
Description: Indulge in the festive spirit with this delectable Chocolate Candy Cane Pie. A perfect harmony of rich chocolate and refreshing peppermint flavors, this dessert is sure to delight your taste buds and captivate your guests. Whether you’re celebrating Christmas or simply craving a decadent treat, this pie is a delightful choice that promises to elevate any occasion.
Recipe Category: Pie
Keywords: Dessert, Kid Friendly, Christmas, Weeknight, Oven, Refrigerator, Freezer, Stove Top
Nutritional Information (Per Serving):
- Calories: 717.8
- Fat Content: 47.2g
- Saturated Fat Content: 25.3g
- Cholesterol Content: 105.5mg
- Sodium Content: 271.5mg
- Carbohydrate Content: 74.5g
- Fiber Content: 3.4g
- Sugar Content: 26.4g
- Protein Content: 5.6g
Ingredients:
- 2 cups confectioners’ sugar
- 6 tablespoons butter
- 1/3 cup water
- 6 ounces chocolate chips
- 3 cups heavy cream
- 3/4 cup confectioners’ sugar
- 1 cup miniature marshmallows
- 1/2 cup milk
- 1 1/2 cups peppermint candy canes (for garnish)
Instructions:
-
Chocolate Crumb Crust:
- In a bowl, combine chocolate crumbs, cocoa powder, and confectioners’ sugar.
- Stir in melted butter until well combined.
- Press the mixture onto the bottom and up the sides of a 9-inch pie pan.
- Bake at 350°F (175°C) for 8 to 10 minutes, then allow it to cool.
-
Chocolate Layer:
- Bring water to a boil in a medium mixing bowl.
- Remove from heat and immediately add chocolate chips, stirring until melted. If needed, return to very low heat, stirring constantly.
- Allow the mixture to cool to room temperature.
- In a large mixing bowl that has been chilled, whip heavy cream with confectioners’ sugar until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Spoon the chocolate mixture into the prepared crust and chill.
-
Peppermint Layer:
- Break candy canes into chunks and blend until finely crushed, resembling powder.
- In a wok, combine miniature marshmallows and milk.
- Cook over low heat, stirring constantly, until the marshmallows are melted.
- Allow the mixture to cool to slightly warm.
- Prepare another chilled mixing bowl and whip the remaining heavy cream until stiff peaks form.
- Fold in the crushed candy cane.
- Gently stir this mixture into the marshmallow mixture and chill for 10 minutes.
- Spoon the peppermint layer onto the chilled chocolate layer and chill until set.
-
Optional:
- For a firmer texture, freeze the pie.
- Before serving, top with sweetened whipped cream and garnish with peppermint chips or coarsely crushed candy canes.
-
Serving:
- This pie can be served chilled or frozen, depending on your preference. Enjoy the delightful combination of chocolate and peppermint flavors with each heavenly bite.
Review:
With an aggregated rating of 4.5 stars based on 3 reviews, this Chocolate Candy Cane Pie has been well-received by dessert lovers. Its creamy chocolate filling and refreshing peppermint layer make it a standout dessert, perfect for holiday gatherings or any special occasion. Whether served chilled or frozen, this pie is sure to leave a lasting impression on your guests and become a favorite in your dessert repertoire.
