Chocolate Candy Cane Pie Recipes

CANDY CANE PIE

Steps:

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

CHOCOLATE CANDY CANE PIE

Steps:

• 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.

CHOCOLATE AND CANDY CANE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

CANDY CANE PIE

Steps:

• In a saucepan, combine the candy and milk.
• Heat over a low heat and stir frequently until the candy dissolves.
• Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
• Chill until partially set, then fold in the whipped cream.
• Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
• Place a whole layer of wafers in the bottom of the dish.
• Pour half the peppermint mixture over.
• Repeat the layers.
• Chill 6 hours or overnight.
• Sprinkle with a few chocolate wafer crumbs and cut to serve.

CANDY CANE BROWNIE PIE

Steps:

• White chocolate ganache, part 1: In a double boiler or heatproof bowl set over (but not touching) barely simmering water, melt the chocolate, stirring occasionally with a rubber spatula. Whisk in cream in three stages until homogeneous after each addition. Whisk in vanilla, then add salt. Taste for balance and add a pinch more salt as needed. Strain through a fine-mesh strainer. Refrigerate overnight.
• Brownie pie: Preheat oven to 350 F. In a double boiler or heatproof bowl set over (but not touching) barely simmering water, melt the chocolate and butter, stirring occasionally with rubber spatula. Meanwhile, in a separate bowl, whisk together both sugars. Pour the warm chocolate mixture into the bowl with the sugars. Whisk to combine. Put the eggs and vanilla in another bowl. Whisk this mixture one egg at a time into the chocolate. Finish by scraping the sides and bottom of the bowl with a rubber spatula to bring the batter together.
• Add the dry ingredients: flour, cocoa, baking powder, and salt. Slowly whisk to combine; then switch to the rubber spatula to bring the batter together. Spray a 9-inch pie plate with nonstick spray, then fill halfway with batter. Bake 20 minutes, until brownies are set-firm to the touch but still slightly soft in the middle. (You'll have enough batter leftover to pour it into an 8-inch baking dish and bake at 350 F for 20 minutes.)
• Chocolate candy cane ganache: While brownie pie is cooling, make the ganache. In a small, heavy-bottomed saucepan, bring the cream to a boil over medium-high heat, stirring occasionally. Place the chocolate in a bowl and pour the boiling cream over it. Let it rest to melt the chocolate, about 1 minute. Whisk to bring together, then whisk in the vanilla and salt. Pour over the cooled brownies and spread evenly to ½-inch from the edge. Scatter the chopped candy canes on top. Refrigerate to set, 1 hour.
• White chocolate ganache, part 2: In a stand mixer fitted with a whisk attachment, whip the white chocolate ganache mixture over medium speed, 2 minutes. When the ganache thickens, turn the speed to high and continue whipping until it looks like whipped cream, another 2 minutes.
• Assembly: Place whipped ganache into a pastry bag fitted with a star tip. Pipe stars to cover the pie completely. Note: Piping is an optional step. Ganache can also be spread over the top in an even layer. Serve.