Delicious Candy Cane Pie Recipe for the Holidays
This Candy Cane Pie is sure to become a holiday favorite in your home.
Ingredients
Scale
- 36Oreo cookies (with filling)
- ½ cupunsalted butter, melted
- 8 ozcream cheese, softened
- 1¼ cupsconfectioners’ sugar (divided)
- ½ cupunsalted butter, softened
- 1⅓ cupsheavy cream (divided)
- 1 tsppeppermint extract (or vanilla extract for milder flavor)
- 1(3.9 oz) box vanilla or white chocolate instant pudding mix
- ¾ cupwhole milk
- 2 tspunflavored gelatin
- 2 tbspcold water
- ½ cupcrushed candy canes or peppermint candies
- ¼ cupmini chocolate chips
- 4.5 ozwhite chocolate chips or chopped white chocolate
- ¼ cupheavy cream (for ganache)
- 1.5 ozmelted semi-sweet chocolate (for drizzle)
- Extra crushed candy canes (for garnish)
- Festive sprinkles or snowflake decorations
Instructions
- Start by pulverizing the Oreo cookies into fine crumbs using a food processor. Once the cookies are crushed, combine them with the melted butter in a bowl. This mixture should resemble wet sand and will create the crust for your pie. Transfer the cookie mixture into a 9.5-inch tart pan or springform pan, and press it firmly into the base and up the sides using the back of a measuring cup or your hands. Place the crust in the freezer for about 20 minutes to firm up before adding the filling.
- While the crust is chilling, take your heavy cream and whip it in a mixing bowl using a whisk or electric mixer. Start at medium speed and gradually increase to high speed. Once soft peaks begin to form, add in the confectioners’ sugar along with the peppermint extract. Continue to whip until it reaches stiff peaks. It’s crucial not to overwhip the cream, as it may turn grainy. Once done, refrigerate it until you’re ready to fold it into the filling.
- In a separate mixing bowl, start by combining the softened cream cheese and ½ cup of softened butter. Beat them together until creamy and smooth. Then add in 1 cup of confectioners’ sugar and mix until there are no lumps. Prepare your gelatin by blooming it in cold water for 5 minutes, then gently heat until completely dissolved. Allow the gelatin to cool slightly before adding it to the cream cheese mixture.
- Now it’s time to add the pudding mix into your cream cheese and butter mixture. Whisk the pudding mix with cold milk until thickened, and delicately fold this into the cream cheese mixture. Next, fold in the whipped cream and melted gelatin until everything is well combined. Gently stir in the crushed candy canes and mini chocolate chips for added texture and flavor.
- Spread the creamy filling over the prepared crust, smoothing the top evenly. Cover the pie with plastic wrap and place it in the refrigerator for at least 5–6 hours or overnight. This time allows it to set properly, achieving the perfect slice when ready to serve.
- When the pie is well chilled, prepare the white chocolate ganache. Heat ¼ cup of cream until just simmering, and pour it over the white chocolate chips in a bowl. Let it sit for about 2 minutes before stirring until smooth and glossy. Spread this ganache over the set filling of your pie to create a rich topping.
- Drizzle the melted semi-sweet chocolate over the ganache for an elegant look. For the final touch, pipe some whipped cream around the edges of the pie and sprinkle with additional crushed candy canes and festive sprinkles. Your beautiful Candy Cane Pie is now ready to be served!
Notes
For the best texture, make sure to refrigerate the pie overnight. Feel free to experiment with different types of chocolate or toppings to personalize your pie! Always use high-quality chocolate chips for the ganache for the best flavor.
Nutrition
- Calories: 380 kcal
- Protein: 5 g