Candy Cane Pie

The best Candy Cane Pie you will ever eat.

5 from 8 votes

Prep Time 1 hr

Cook Time 12 mins

Cooling Time 5 hrs

Total Time 6 hrs 12 mins

Course Dessert

Cuisine American, French

Servings 8 people

Calories 700 kcal

2/3 cup Granulated Sugar
2 Large Eggs
4 oz Bittersweet Baking Chocolate - melted, (substitute: semi-sweet chocolate chips)
1 tsp Pure Vanilla Extract
5 tbsp Unsalted Butter - at room temperature
2/3 cup Heavy Whipping Cream
2 tsp Powdered Sugar

Preheat the oven to 350°.
Finely crush 24 Oreos (blender works great).
In a bowl, melt the butter.
Combine the Oreo crumbs and butter until well mixed.
Shape your Oreo crumbs into your 9-inch pie pan and firmly press into the bottom and sides.
Bake the crust for 12 minutes @ 350°
You can cool the crust in the fridge or on the counter, just make sure it's no longer warm by the time you're done with the French Silk Base.

In a saucepan, whisk the eggs and granulated sugar together.
Put the saucepan over low heat and cook mixture until it reaches 160°F. Check the temperature often and do not overcook.
Using a glass bowl, melt the chocolate in the microwave. Do not keep it in there too long or it will burn. You may also melt it on the stove using a double water boiler, but the microwave is just so much easier.
Mix together the melted chocolate, vanilla, and egg/sugar mixture until smooth. Let this cool until it is just warm, but don't let the chocolate harden. Stir Occasionally.
Beat the butter in the stand mixer for a few minutes, until it is fluffy. Afterwards, add in the chocolate mixture and mix on high for about 5 minutes. Transfer this into a separate bowl so you can continue to use your stand mixer.
With the stand mixer bowl now clean, beat the cream on high until it begins to thicken. Add in the powdered sugar and then continue to beat until it forms stiff peaks.
Fold the cream into the chocolate mixture to combine.
Pour the mixture onto the pie crust and spread evenly throughout the bottom and sides. Place into fridge.

Mix heavy whipping cream in stand mixer until soft peaks form. Add in 1/4 cup of powdered sugar and peppermint extract and keep mixing until stiff peaks form. Set aside in a separate bowl.
Beat softened cream cheese & butter until smooth then combine the remaining 1 cup of powdered sugar and mix until smooth.
In a small saucepan, add in the 1/4 cup of milk and marshmallows and cook over low heat. Stir constantly until the marshmallows are fully dissolved. Immediately remove from heat and let cool a bit before combining.
Add the marshmallow mixture to the cream cheese and mix on low speed until combined.
Fold in 2 cups of the beaten heavy cream until combined. The reserves will be used for the topping, keep in fridge until ready for use.
Finely chop the candy canes in either a blender or a hand chopper until you've created a fine powder.
Stir in the candy canes and mini red & green chocolate chips.
Add the filling into the pie crust and spread evenly. It should be full all the way to the top. Chill in fridge.

After the pie has adequately chilled for several hours, remove the pie and heavy cream from the fridge.
Take the remaining heavy cream mixture and put it into a piping bag with your favorite decorative tip. Pipe circular fleurettes all over the top of the pie and fill in any gaps with extra cream until completely covered.
Sprinkle some additional mini red & green chips on top of the pie for a finishing touch.

I would highly suggest getting a 9" or 9.5" pie plate, like this one they have at Amazon. The shallow ones just aren't big enough to hold all of the pie filling and you'll end up wasting a lot of it. Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack) or Anchor Hocking Fire-King 9-Inch Pie Baking Dish, 1.75" Deep is the one I used.

Keyword Candy Cane Pie, Candy Canes, Crust, French Silk, Oreo, Peppermint