Chocolate Candy Cane Pie
Transform your holiday dessert table with this indulgent Chocolate Candy Cane Pie—a festive treat that combines rich, velvety chocolate with the refreshing crunch of candy canes. Featuring a buttery chocolate cookie crust and a luscious semi-sweet chocolate ganache filling, this no-fuss pie is simple to prepare yet irresistibly decadent. The addition of crushed candy canes not only adds a pop of peppermint flavor but also gives it a cheery, seasonal twist that’s perfect for Christmas gatherings. Topped with fluffy whipped cream and garnished with candy cane pieces, this pie is a show-stopping dessert that’s sure to wow your guests. Ready in just 30 minutes of effort and chilled to perfection, it’s the ideal make-ahead treat for the busy holiday season.
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Recipe Information
Ingredients
- 20 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 1.25 cups Heavy cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cups Crushed candy canes
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cups Candy cane pieces (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
In a medium bowl, combine the cookie crumbs with melted butter until evenly coated. Press the mixture evenly onto the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8–10 minutes. Remove and let it cool completely.
In a medium saucepan over low heat, combine the semi-sweet chocolate chips and 1 cup of heavy cream. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat.
Whisk in the granulated sugar and vanilla extract until fully incorporated. Let the chocolate mixture cool for about 10–15 minutes.
Pour the chocolate mixture into the cooled cookie crust and spread it evenly with a spatula. Refrigerate for at least 3 hours, or until the filling is set.
Before serving, whip the remaining 1/4 cup of heavy cream to soft peaks and gently fold in the crushed candy canes. (Optional: Use store-bought whipped cream if preferred.)
Spread or pipe whipped cream over the set pie filling. Garnish with additional candy cane pieces for a festive touch.
Slice, serve, and enjoy this indulgent holiday treat!
Nutrition Facts
Calories |
6827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.2 g | 484% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 872.7 g | 317% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 609.2 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
