Candy Cane Ganache Pie
Candy Cane Ganache Pie
Candy Cane Ganache Pie
This rich, chocolaty candy cane dessert is perfect for holiday get-togethers.
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Recipe - Stillwater
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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
24 (approximately 2 cups) crème-filled chocolate sandwich cookies, finely crushed
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Oreo Chocolate Sandwich Cookies, Milk's Favorite Cookie, 14.3 Ounce
3 for $10 with My Cub Rewards when you buy 3
$4.29 was $4.89$0.30/oz
¼ cup butter, melted
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Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
½ cup Heavy Whipping Cream
an image
Kemps Heavy Whipping Cream, Fresh, 36%, 32 Fluid ounce
$8.29 was $9.39$0.26/fl oz
4 ounces high quality semi-sweet chocolate, coarsely chopped
an image
Ghirardelli Chocolate Chips, Semi-Sweet, 12 Ounce
$4.39 was $5.19$0.37/oz
2 cups Heavy Whipping Cream
an image
Kemps Heavy Whipping Cream, Fresh, 36%, 32 Fluid ounce
$8.29 was $9.39$0.26/fl oz
1 cup powdered sugar
an image
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.49$0.08/oz
1 (8 ounce) package cream cheese, softened
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Philadelphia Original Cream Cheese, 8 Ounce
$2.99 was $3.49$0.37/oz
2 teaspoons peppermint extract
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Watkins Peppermint Extract, Pure, 2 Fluid ounce
$4.49$2.25/fl oz
½ cup crushed candy canes
Not Available
Chocolate flavor syrup
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Hershey's Syrup, Fat Free, Genuine Chocolate Flavor, 24 Ounce
$4.59$0.19/oz
Crushed candy canes
Not Available

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Just before serving garnish with drizzle of chocolate syrup and crushed candy canes.