Candy Cane Pie

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Candy Cane Pie

Candy Cane Pie is a delightful dessert that brings the festive spirit right to your table. With its luscious cream filling, crushed candy canes, and a chocolatey base, it captures the essence of the holiday season in every bite. This recipe offers a step-by-step approach that guides you through creating a treat that’s not just visually stunning but also decadent and delicious. Whether you’re hosting a holiday gathering or simply want to indulge your sweet tooth, this candy cane pie is definitely worth making!

Why You’ll Love This Recipe

There are several reasons why Candy Cane Pie stands out as a must-try recipe. Firstly, it offers an easy prep that doesn’t demand advanced baking skills. The straightforward, quick steps mean you can whip it up without feeling overwhelmed. Family-friendly and appealing to both kids and adults alike, this dessert brings everyone together, making it perfect for holiday celebrations. Plus, it requires minimal ingredients, most of which you may already have in your pantry. This means you can dive into making this dessert with ease and confidence.

Ingredients for Candy Cane Pie

• 36 Oreo cookies (with filling): Provides a rich, chocolaty base that’s both crunchy and decadent.
• 1/2 cup unsalted butter, melted: Binds the crust and adds a tempting buttery flavor.
• 8 oz cream cheese, softened: Creates a smooth, creamy texture that enhances the richness of the pie.
• 1 1/4 cups confectioners’ sugar (divided): Sweetens the filling and stabilizes the whipped cream.
• 1/2 cup unsalted butter, softened: Adds to the creaminess needed for a luxurious filling.
• 1 1/3 cups heavy cream (divided): Whipped to fluffy perfection for a light and airy texture.
• 1 tsp peppermint extract: Infuses the mixture with a refreshing minty flavor.
• 1 (3.9 oz) box vanilla or white chocolate instant pudding mix: Thickens the creamy filling while adding a touch of sweetness.
• 3/4 cup whole milk: Ensures the pudding mix sets properly.
• 2 tsp unflavored gelatin: Helps stabilize the pie, ensuring it maintains its shape.
• 2 tbsp cold water: Used to bloom the gelatin, making it more effective.
• 1/2 cup crushed candy canes or peppermint candies: Adds a festive look and a delightful crunch.
• 1/4 cup mini chocolate chips: Introduces small bursts of chocolate flavor throughout.
• 4.5 oz white chocolate chips or chopped white chocolate: Forms the rich ganache layer on top.
• 1/4 cup heavy cream (for ganache): Melts with the chocolate to create a silky topping.
• 1.5 oz melted semi-sweet chocolate (for drizzle): Adds contrast and elegance with a beautiful decorative drizzle.
• Extra crushed candy canes (for garnish): Makes for a festive topping.
• Festive sprinkles or snowflake decorations: Perfect for a celebratory touch.

Step-by-Step Directions for Candy Cane Pie

1. Prepare the Crust: Start by pulsing the Oreo cookies in a food processor until they turn into fine crumbs. Mix these crumbs with melted butter until fully combined. Press this mixture into the bottom of a 9.5-inch tart or springform pan to create a solid base. Once pressed, freeze it for about 20 minutes to set.

2. Whip the Cream: In a mixing bowl, whip the cold heavy cream until soft peaks form. Gradually add in half of the confectioners’ sugar and peppermint extract, continuing to whip until you reach stiff peaks. Chill this whipped cream in the refrigerator while you prepare the other components.

3. Mix the Cream Cheese and Butter: In another bowl, beat the softened cream cheese and softened butter together until creamy. Incorporate the remaining confectioners’ sugar, mixing until fully combined and smooth.

4. Bloom the Gelatin: Combine the unflavored gelatin with cold water in a small bowl and let it bloom for about 5 minutes. Once bloomed, melt it gently and allow it to cool slightly.

5. Prepare the Pudding: In a separate bowl, whisk the pudding mix with whole milk until thickened. Combine this mixture with the cream cheese mixture until smooth.

6. Combine the Mixtures: Gently fold the chilled whipped cream and the melted gelatin into the cream cheese mixture. Finally, stir in the crushed candy canes and mini chocolate chips to add a delightful crunch throughout the filling.

7. Fill the Crust: Spread this creamy filling evenly into the prepared Oreo crust. Cover the pie and refrigerate for at least 5-6 hours, or overnight for best results.

8. Prepare the Ganache: To make the ganache, pour hot cream over white chocolate chips in a bowl, stirring until smooth. Allow it to cool slightly before spreading it over the filling.

9. Add Toppings: Drizzle the melted semi-sweet chocolate on top of the pie, and pipe any remaining whipped cream if desired. Finish with a sprinkle of crushed candy canes and festive sprinkles for that extra festive flair.

Tips & Tricks

To get the best results when making Candy Cane Pie, consider a few chef’s secrets. First, ensure your cream cheese is at room temperature for easy mixing—this prevents lumps in your filling. When whipping the cream, make sure your bowl and beaters are cold for the best volume. You can also personalize your pie by adding layers of crushed peppermint bark or using different types of crushed candy, like butterscotch or toffee for extra texture. For a more intense chocolate flavor, substitute half of the white chocolate chips in the ganache with semi-sweet chocolate.

Serving Suggestions & Pairings

Candy Cane Pie is perfect on its own, but it pairs beautifully with a warm cup of hot cocoa or spiced chai tea. Serve it on a festive plate with additional crushed candy canes on the side and a dollop of whipped cream for added visual appeal. Consider garnishing the plate with chocolate shavings or a sprinkle of cocoa powder to enhance the presentation. If you’re hosting a party, make individual servings in small glass jars for a fun, interactive dessert experience!

Nutritional Information

Per slice (based on 12 servings): Approximately 350 calories, 22g fat, 40g carbohydrates, 5g protein. Note that while this pie is certainly a delightful indulgence, remember that treats are best enjoyed in moderation, especially during the festive season!

Storing Tips & Variations for Candy Cane Pie

Candy Cane Pie can be stored in the refrigerator for up to a week, making it perfect for leftovers. If you want to save it for later, it can also be frozen for up to a month—just be sure to wrap it tightly to avoid freezer burn. For healthier swaps, consider using reduced-fat cream cheese, unsweetened cocoa powder for the crust, or sugar substitutes for the sweeteners. You can also get creative with variations by incorporating different flavors of pudding or mixing in other festive candies such as M&Ms or jellybeans.

Conclusion for Candy Cane Pie

Don’t wait any longer—dive into making this delightful Candy Cane Pie today! It’s a perfect addition to your holiday table that is sure to impress both family and friends. Each slice is a celebration of flavors and textures that remind us of the joy of the season. So gather your ingredients, follow the easy steps, and enjoy a piece of this festive pie that will leave everyone craving more!

FAQs

1. Can I make Candy Cane Pie ahead of time?
   Yes! Candy Cane Pie is best made a day ahead as it needs time to set in the refrigerator.

2. Can I use a different crust?
   Absolutely! You can use a graham cracker crust or a homemade pie crust if you prefer.

3. How do I know if my whipped cream is ready?
   Whipped cream is ready when it holds stiff peaks. This means that the cream will stand up straight when you pull out the beaters.

4. Can I omit the gelatin?
   While gelatin helps stabilize the pie, you can omit it; just expect a softer filling that may not hold its shape as well.

5. What other toppings can I use?
   Feel free to get creative! Crushed nuts, other festive candies, or even fresh berries make excellent toppings for added flavor and color.

Candy Cane Pie

Print Recipe

Pin Recipe

A delightful holiday dessert featuring a creamy filling, crushed candy canes, and a rich chocolate crust.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 360 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 36 Oreo cookies
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 1/4 cups confectioners’ sugar (divided)
• 1/2 cup unsalted butter, softened
• 1 1/3 cups heavy cream (divided)
• 1 tsp peppermint extract
• 1 (3.9 oz) box vanilla or white chocolate instant pudding mix
• 3/4 cup whole milk
• 2 tsp unflavored gelatin
• 2 tbsp cold water
• 1/2 cup crushed candy canes or peppermint candies
• 1/4 cup mini chocolate chips
• 4.5 oz white chocolate chips or chopped white chocolate
• 1/4 cup heavy cream (for ganache)
• 1.5 oz melted semi-sweet chocolate (for drizzle)
• Extra crushed candy canes (for garnish)
• Festive sprinkles or snowflake decorations

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Instructions

1. Prepare the Crust: Pulse the Oreo cookies in a food processor until finely crushed. Combine with melted butter and press into a 9.5-inch tart pan. Freeze for 20 minutes.
2. Whip the Cream: Whip cold heavy cream until soft peaks form. Gradually add half of the confectioners’ sugar and peppermint extract, then whip to stiff peaks. Chill.
3. Mix the Cream Cheese and Butter: Beat softened cream cheese and butter until creamy. Add remaining confectioners’ sugar and mix until smooth.
4. Bloom the Gelatin: Combine gelatin with cold water in a bowl and let bloom for 5 minutes. Melt and let cool slightly.
5. Prepare the Pudding: Whisk pudding mix with whole milk until thickened and combine with cream cheese mixture.
6. Combine the Mixtures: Gently fold in whipped cream and melted gelatin. Stir in crushed candy canes and mini chocolate chips.
7. Fill the Crust: Spread filling into the Oreo crust. Cover and refrigerate for at least 5-6 hours or overnight.
8. Prepare the Ganache: Pour hot cream over white chocolate chips, stirring until smooth. Cool slightly and spread over filling.
9. Add Toppings: Drizzle melted semi-sweet chocolate on top, pipe remaining whipped cream, and finish with crushed candy canes and sprinkles.

Notes

Ensure the cream cheese is at room temperature for smoother mixing. For best results, chill bowls before whipping cream.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

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