Candy Cane Ganache Pie
This rich, chocolaty candy cane dessert is perfect for holiday get-togethers.
Recipe - Stillwater
Candy Cane Ganache Pie
Prep Time210 Minutes
Servings8
Cook Time10 Minutes
Ingredients
24 (approximately 2 cups) crème-filled chocolate sandwich cookies, finely crushed
¼ cup butter, melted
½ cup Heavy Whipping Cream
4 ounces high quality semi-sweet chocolate, coarsely chopped
2 cups Heavy Whipping Cream
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
2 teaspoons peppermint extract
½ cup crushed candy canes
Chocolate flavor syrup
Crushed candy canes
Directions
- To make crust, heat oven to 325F. In medium bowl stir together crushed cookies and butter until well mixed. Press on bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely; set aside.
- To make ganache, in 1-quart saucepan heat whipping cream over medium heat until bubbles start to form around the edge. Remove from heat; stir in chocolate until completely melted. Poor evenly over bottom of cooled crust. Refrigerate at least 1 hour or until set.
- To make candy cane layer, in large mixer bowl beat whipping cream until stiff peaks form; set aside. In small mixer bowl combine powdered sugar, cream cheese and peppermint extract. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir into whipped cream until thoroughly combined; stir in crushed candy canes. Spread over ganache. Refrigerate at least 2 hours or overnight.
- Just before serving garnish with drizzle of chocolate syrup and crushed candy canes.
210 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Oreo Chocolate Sandwich Cookies, Milk's Favorite Cookie, 14.3 Ounce
3 for $10 with My Cub Rewards when you buy 3
Essential Everyday Butter, Salted, 4 Each
Kemps Heavy Whipping Cream, Fresh, 36%, 32 Fluid ounce
Ghirardelli Chocolate Chips, Semi-Sweet, 12 Ounce
Kemps Heavy Whipping Cream, Fresh, 36%, 32 Fluid ounce
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
Philadelphia Original Cream Cheese, 8 Ounce
Watkins Peppermint Extract, Pure, 2 Fluid ounce
Not Available
Hershey's Syrup, Fat Free, Genuine Chocolate Flavor, 24 Ounce
Not Available
Directions
- To make crust, heat oven to 325F. In medium bowl stir together crushed cookies and butter until well mixed. Press on bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely; set aside.
- To make ganache, in 1-quart saucepan heat whipping cream over medium heat until bubbles start to form around the edge. Remove from heat; stir in chocolate until completely melted. Poor evenly over bottom of cooled crust. Refrigerate at least 1 hour or until set.
- To make candy cane layer, in large mixer bowl beat whipping cream until stiff peaks form; set aside. In small mixer bowl combine powdered sugar, cream cheese and peppermint extract. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir into whipped cream until thoroughly combined; stir in crushed candy canes. Spread over ganache. Refrigerate at least 2 hours or overnight.
- Just before serving garnish with drizzle of chocolate syrup and crushed candy canes.