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I have been doing a whole series on different holiday treats this year, as I made myself a goal to spend some time actually cooking. This time we decided to make a candy cane pie.
As always, I don’t claim to be an amazing cook. It’s all about the journey though, right? If you are in a hurry and strictly looking for the recipe, feel free to scroll down for a printable recipe card.
Related: Oreo Candy Cane Fudge
I knew I was in trouble when my chef-trained mother-in-law told me that this was going to be a rough recipe.
She’s a little embarrassed to admit it, but she hates baking with gelatin. It’s not exactly easy to get it to turn out right.
I am not trying to convince you not to try and make this pie, but I wanted to be sure you were properly warned. That’s all.
First, be aware that you will need a ridiculous amount of ingredients. In case you were wondering–it’s twenty-three. That’s for the crust, chocolate pie, and the candy-cane pie.
Surprisingly, the crust is the easiest part. It was also my daughter’s favorite part, probably because I let her lick her fingers afterwards.
After the crust, you will mix up the chocolate cream. Keep in mind that you only want to fill it halfway, as your top half will be the candy-cane pie.
Also, the chocolate cream needs to set for five hours, so make sure you leave yourself enough time to go back and finish the pie.
Here comes the part with the gelatin. Getting the right consistency was our biggest struggle, although we eventually seemed to get there.
Overall this was a lot of fun to make, although I am not sure that we will do it again, as it proved to be extremely time intensive. That explains why it’s probably not super common though.
- 1 package of Oreo cookies
- 1/2 C unsalted sweet cream butter, melted
- 1 9in pie dish
- Chocolate Cream Pie Ingredients :
- 1 1/2 C whole milk
- 1/2 C semi sweet chocolate chips
- 3 egg yolks
- 1/2 C sugar
- 2 tbsp corn starch
- 1/8 tsp kosher salt
- 1 tsp pure vanilla extract
- Candy Cane Pie Ingredients:
- 1 8 oz cream cheese, softened
- 1 1/4 C powdered sugar
- 1/2 C unsalted sweet cream butter, softened
- 1 1/3 C heavy whipping cream
- 1 tsp pure peppermint extract
- 1 3.9 oz Ghirardelli white chocolate instant pudding mix
- 3/4 C whole milk
- 2 tsp unflavored gelatin powder
- 2 tbsp cold water
- 1/2 C crushed candy canes
- 1 container of Cool Whip
- 1 container of red and green sprinkles
- 1 disposable piping bag fitted with a medium star tip
Using a blender, food processor, or Ziploc bag with a rolling pin, ground up the Oreo's into fine crumbs
Pour the ground up Oreo's into a large mixing bowl
Mix in the melted butter until combined
Using the 9 inch pie dish, press the mixture into the bottom and sides of the pie dish
Place into the freezer while you're working on the next step
Chocolate cream pie instructions:
Using a medium sauce pan, combine the milk and chocolate chips
Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes
In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow
Mix in the cornstarch, salt, and vanilla until combined
Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs
Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.
Remove from heat and whisk for about 2 minutes
Remove crust from freeze and scoop about 2-3 1/12 C of chocolate cream mixture into the crust
You will only want to fill the bottom of the crust because the top half will be the candy cane layer.
Cover the chocolate creme pie with plastic wrap and place into the fridge for 5 hours
When you have 30 minutes left on the clock for the first half of the pie, start making the candy cane portion.
Candy Cane Pie directions :
Using a standing mixer, beat the heavy whipping cream until soft peaks form
Gradually mix in the 1/4 C powdered sugar and vanilla extract until stiff peaks form. You're going to think your making whipped cream .
In a large bowl, using a hand mixer, beat together the cream cheese and butter until smooth.
Gradually beat in the remaining 1 C of powdered sugar until smooth
In a small heat-proof glass bowl, mix together the gelatin and cold water
Set aside for 5 minutes
In a medium bowl, whisk together the milk and pudding mix until thick
Mix pudding into the cream cheese mixture
Gradually fold in the whipped cream you made earlier
Once the gelatin has harden, using a double boiler, melt the gelatin
Beat the gelatin into the cream cheese mixture
Mix in the crushed candy canes
Remove pie from the fridge and remove plastic wrap
Spoon candy cane mixture onto the top of the chocolate creme mixture and smooth with a butter knife
Place back into the fridge to set overnight
Remove pie from the fridge
Spoon cool whip into the piping bag and pipe dollops of cool whip all over the top of the pie
Sprinkle with red and green sprinkles