Tuesday, November 22, 2011

Chocolate Candy Cane Pie

Have a little bit of time on your hands this holiday season? I made this pie last year for Thanksgiving to kick off the Christmas season. It is very rich and delicious, especially if you love the chocolate/peppermint combo like I do. It takes some TLC but it is well worth it! Surprise your family with this special pie, which could be served frozen or simply chilled. Mmm..

1 Oreo pie crust

For the Chocolate Layer:
3 T water
3/4 c chocolate chips
1 c heavy cream
1/2 c powdered sugar

For The Peppermint Layer:
1 1/2 c miniature marshmallows
1/4 c milk
1 c heavy cream 
1/2 c finely crushed candy cane (7 regular canes) or you could use some crushed peppermint bark
sweetened whipping cream, for topping (that's about 3 c total for entire pie)


1. Chocolate Layer: heat chocolate chips until melted in a double boiler. (Or you could put a glass bowl over some simmering water, just make sure the bowl does not touch the water or your chocolate will burn.)
2. Let the chocolate cool to room temperature.
3. Chill a large mixing bowl and the beaters in the freezer. Whip the heavy cream and powdered sugar until stiff. Fold in cooled chocolate.
4. Pour this mixture into the bottom of the pie. Chill.
5. Peppermint Layer: Break candy cane into chunks. 
6. Combine marshmallows and milk in wok. Cook, stirring constantly over low heat until marshmallows are melted. Cool this mixture until just slightly warm.
7. Prepare whipping cream as before with chilled bowl and beaters. Stir in peppermint candy. Fold in marshmallow mixture. Chill mixture for 10 minutes.
8. Top chocolate layer with peppermint layer in pie crust. Chill pie until set. It can also be frozen.
7. Serve with a dollop of freshly made whipped cream and some additional crushed peppermints.

Recipe Source: food.com

No comments:

Post a Comment