A Holiday Treat: Candy Cane Pie
So this recipe makes 2 Pies! One for you and one for…ok fine, you can have both 🙂 Or in my case…62 mini pies. My darling daughter requested these for her 4th grade holiday party. I happily obliged and not only did i have enough for her class, there was plenty left over to give out to friends and family (and then for me to steal a couple as well). I did them in foil cupcake liners as these seemed like the strongest material. Give yourself plenty of time (and some wine) especially if you have little bakers in the kitchen helping. Enjoy!
Ingredients & Layers
Layer 1: Oreo Crust
About 50 chocolate creme sandwich cookies (makes about 2 cups crumbs)
1 cup butter, melted
- Place cookies in a food processor and process until they’re fine crumbs.
2. Add melted butter to food processor and process again, just until combined.
3. Pour butter and crumbs into a 9-inch baking dish and spread evenly.
4. Pack down with a flat bottomed glass. Refrigerate crust for an hour before filling.
Layer 2: Chocolate Filling
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces baking semi-sweet chocolate
12 tablespoons butter, room temperature
1 cup heavy whipping cream
1. With an electric mixer using a whisk attachment, beat heavy cream until soft peaks appear. Place in a bowl and refrigerate until ready to use.
2. Melt baking chocolate in a microwave-safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.
3. With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
4. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
5. Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
6. In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
7. Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.
8. Carefully fold in the chilled heavy whipping cream until well blended.
9. Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.
Layer 3: Peppermint Vanilla Ice Cream Pudding
1 Package Vanilla Pudding Mix
1 Cup Vanilla Ice Cream
5-10 Drops Peppermint Syrup
Vanilla Pudding (using the directions on box for amount of milk). I subtract about 1/4 cup of milk and use a cup of (good, creamy, yum) vanilla ice cream in the pudding mix. Once I have my pudding mixed I put in peppermint drops. You’d be surprised how little you need. I usually do about 5-10 drops, but to taste. If too much, put in a little more ice cream. If too little, plop a few more drops in. Once tasty, it’s done. Add in layer and refrigerate.
Layer 4: Whipped Cream
1. 1 Cup Heavy Whipping Cream
2. 1-3 tbs Confectioners Sugar
3. 1 Teaspoon Vanilla Extract (more to taste)
In a mixer, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Layer 5: Candycane Sprinkles
5 Candycanes-Smashed to sprinkle size 🙂
Freeze or refrigerate till ready to serve!