header-left

And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Candy Cane Pie

Pies and Pastry, Vera's Recipes

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top. And the filling is a bomb! It’s combo of cream cheese, whipped cream, instant pudding, butter, chocolate chips and crushed candy canes!

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top.

There are still a few weeks until Thanksgiving and I’ve already shared a lot of Christmas dessert recipes. When it comes to Christmas and New Year, I’m always excited like a kid. I could hardly wait my favorite holidays to come.

To tell you the truth I made this Candy Cane Pie for Halloween. You are probably 100% sure that I’m crazy! But wait, I can explain this! On October 31 was my birthday, not just Halloween!

My little boy asked me if we could organize a party at our house. And so we had a party! It was Halloween/birthday party for a few of my closest friends and a bunch of their kids.
And a bunch of kids could eat a bunch of sweets, right?!

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top.

That was a great opportunity for me try out some new recipes I’ve planned to share here on my blog before Christmas baking season starts. Kids are the best taste testers! They will frankly tell you if something is good or bad. They will spit it out to your face whether they love or hate yours cakes.

Having a bunch of kids at the party was also a great opportunity to share a lot of cakes and desserts so I won’t stuck with tons of desserts siting in my fridge for days.

Therefore I made this Candy Cane Pie besides my birthday cake. And they are both vanished in a blink of an eye! Kids loved them, they all asked for one more slice.

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top.

Let’s get back to this Candy Cane Pie. It’s completely homemade! I wasn’t lazy this time so I made everything from scratch. I haven’t used store bought Oreo crust or Cool Whip. I’ve already used Cool Whip in many recipes because it keep thick texture of the fillings, but many of you hates desserts that are having Cool Whip in it. So this time I keep it 100 % homemade, no artificial stuff!

Don’t let list of ingredients and recipe instructions discourage you. It’s all really simple, I promise! If you try this one, I think you’ll love it, it’s delicious

In next few weeks many melt in your mouth Christmas recipes follow. I want to make sure you are ready in time for this special holiday season. until new recipes arrives, check some of my old Christmas recipes: Christmas Tree Krispie Treat, Homemade Peppermint Patties or Christmas Cranberry Pound Cake.

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas! It’s no bake pie with crumbly Oreo crust and white chocolate ganache on top.

Candy Cane Pie instruction:





Candy Cane Pie

Candy Cane Pie is the only dessert recipe, you’ll need this Christmas!

Save RecipeSave Recipe

Ingredients

For Crust:

36 Oreo cookies

½ cup unsalted butter melted

For Filling:

8 oz. cream cheese – softened

½ cup (1 stick) unsalted butter- softened

1 ¼ cups confectioners’ sugar

1 1/3 cup heavy cream

1 teaspoon vanilla (or peppermint) extract

1 3.9 oz. box vanilla or white chocolate instant pudding (for 4 x ½ cups serving)

¾ cup milk

2 teaspoons gelatin powder

2 tablespoons cold water

½ cup crushed candy cane or peppermint candies

¼ cup mini chocolate chips

For Topping:

4.5 oz. white chocolate (or white chocolate chips)

¼ cup heavy cream

For Garnish:

1.5 oz. semi-sweet chocolate-melted

Crushed candy canes

Snowflake sprinkles


Instructions

  • To assemble Candy Cane Pie you’ll need dish with at least 8 cup volume. I used 9.5 x 2 inch tart pan with removable bottom. If you don’t have one I suggest 9 inch springform pan or deep pie dish.
  • To make the crust in a food processor ground whole Oreo cookies with the filling into fine crumbs. Stir in ½ cup melted butter until evenly moistened. Press the mixture in the bottom and up the sides of tart pan. Place in the freezer while you make the filling.
  • To make the filling mix 1 ½ cups heavy cream until soft peaks form. Add ¼ confectioners’ sugar and vanilla extract and continue mixing until STIFF peaks form. You can use peppermint extract instead of vanilla, it’s up to your taste. Set aside.
  • Beat softened cream cheese and ½ cup softened butter until smooth. Add 1 cup Confectioners’ sugar and beat until well blended.
  • In a small heatproof bowl dissolve 2 teaspoon gelatin in 2 tablespoons cold. Set aside for 5 mins. Heat over double broiler until the gelatin has melted, set aside to cool.
  • Stir white chocolate or vanilla instant pudding with ¾ cup milk until thickens.
  • Add the pudding into cream cheese and butter mixture, mix to combine. Add 2 cups of beaten heavy cream(reserve leftovers of for garnish), mix on low speed just to combine. Add cooled melted gelatin and mix just to combine.
  • Stir in chocolate chips and crushed candy canes. Pour into crust, smooth the top and refrigerate until firm (5-6 hours).
  • To make the topping in a heatproof bowl place white chocolate chips or finely chopped white chocolate. Heat heavy cream until gentle simmer, pour over white chocolate and let it sit for 1-2 minutes. Stir until all chocolate has melted and the ganache is smooth. Spread on top of firmed filling.
  • To garnish the pie, melt 1.5 oz. chocolate, transfer in a small ziploc bag, cut off the corner and drizzle over the white chocolate layer. Use leftovers of beaten heavy cream to pipe the swirls around the pie.
  • Sprinkle with crushed candy canes and snowflake sprinkles.
  • Store in the fridge.
7.6.2
306
http://omgchocolatedesserts.com/candy-cane-pie/




13 thoughts on “Candy Cane Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. The ingredients say to use 1 and 1/3 cups of heavy cream, but the instructions say 1 and 1/2 cups. I imagine it won't make a huge difference, but could you let me know which measure you intended???
      1. I just made this for a dinner party and received rave reviews. I made it in stages - the crust and filling one night, the white chocolate topping the next and then decorating the day of. Thanks for this great recipe. A few little things that I found helpful: 36 Oreo cookies is an entire 14.3 oz package, 2 tsp of gelatin is 1 envelope of the 1oz box, 4.5 oz of white chocolate is 3/4 cup of chips and 1.5 oz of chocolate is 1/4 cup of chips. The gelatin mixture cools fast and solidifies; I had to melt a second time - only give it a couple minutes to cool. It's really pretty easy to make, but it does get a lot of dishes dirty... but it's worth it!

Show All Comments

Close All Comments