Best 4 Chocolate Candy Cane Pie Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Candy Cane Pie, where creamy chocolate filling meets the refreshing burst of candy cane pieces. This delightful treat is a festive blend of textures and flavors, perfect for the holiday season or any special occasion.

This decadent pie features a rich chocolate filling, made with semisweet chocolate, heavy cream, and eggs, poured into a flaky, buttery pie crust. The filling is then topped with crushed candy canes, adding a festive touch and a delightful crunch.

But that's not all! This article also includes a collection of other tantalizing recipes that will satisfy your sweet tooth and make any occasion memorable. From the classic Apple Pie with a flaky crust and tender, cinnamon-spiced apples to the indulgent No-Bake Cheesecake with a creamy, velvety filling and a graham cracker crust, these recipes offer a range of flavors and textures to suit every taste.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing. Whether you're a seasoned baker or just starting out, these recipes are easy to follow and guarantee a delightful outcome.

Here are our top 4 tried and tested recipes!

CANDY CANE PIE



Candy Cane Pie image

When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

24 large marshmallows
1/2 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 chocolate crumb crust (9 inches)

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.

Nutrition Facts :

CHOCOLATE CANDY PIE



Chocolate Candy Pie image

This versatile pie can morph to fit many moods. Freeze it for an icy delight, or just refrigerate instead if you're looking for something a little softer (or you run out of time). Or leave out the candy all together for something a little less rich. You decide.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 1 pie (12 servings)

Number Of Ingredients 11

1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 cup sugar
1/4 teaspoon kosher salt
1 3/4 cups milk
3 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish
1 1/4 cups heavy cream
One 6-ounce chocolate or regular graham cracker crumb pie crust

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.

CANDY CANE BROWNIE PIE



Candy Cane Brownie Pie image

The Christmas dessert of your dreams: chocolate, chocolate, candy canes, and more chocolate, all in a single pie plate. (Note: You need to chill the white chocolate ganache overnight, so plan ahead!)

Provided by Mindy Segal

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 19

8 ounces white chocolate, broken into pieces
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt, more to taste
6 ounces bittersweet chocolate, broken into pieces
1 1/2 sticks unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups heavy cream
12 ounces high-quality milk chocolate, broken into pieces, Valrhona Bahibe (46%) or Jivara (40%) preferred
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup crushed candy canes, 4 small or 2 large

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.

CHOCOLATE CANDY CANE PIE



Chocolate Candy Cane Pie image

Make and share this Chocolate Candy Cane Pie recipe from Food.com.

Provided by Steve P.

Categories     Pie

Time 4h10m

Yield 1 Nine inch pie, 8-12 serving(s)

Number Of Ingredients 13

2 cups vanilla wafer crumbs (60 wafers or an 8 oz box minus 1/4 c)
6 tablespoons unsweetened cocoa
1/3 cup confectioners' sugar
6 tablespoons butter, melted
3 tablespoons water
3/4 cup chocolate chips
1 cup heavy cream (Note, when you purchase the cream remember you will need additional cream for the topping.)
1/2 cup confectioners' sugar
1 1/2 cups miniature marshmallows
1/4 cup milk
1 cup heavy cream (1/2 pint)
1/2 cup finely crushed candy cane (7 regular canes)
sweetened whipped cream, for toping

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.

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your pie.
  • Make sure your pie crust is well-chilled before baking. This will help prevent it from shrinking or cracking.
  • Don't overbake the pie. The center should be slightly soft and gooey.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
  • Serve the pie with whipped cream or ice cream. This will add a delicious and festive touch.

Conclusion:

This chocolate candy cane pie is a delicious and festive dessert that is perfect for the holiday season. With its creamy chocolate filling, crunchy candy cane crust, and festive peppermint flavor, this pie is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!

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