Name: Candy Cane Pie
Prep time: 40 min
Total time: 12 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 25 chocolate sandwich cookies (such as Oreos; about 9.5 ounces); 5 tbsp. unsalted butter, melted; 2 1/2 c. heavy cream; 1 c. powdered sugar; 3/4 c. white chocolate chips; 12 oz. cream cheese, at room temperature; 1 tsp. peppermint extract; 1/2 c. coarsely crushed candy canes (from 8 candy canes), plus more for garnish; Red gel food coloring, for the filling; 2 mini candy canes, for garnish (optional)

Step 1In a food processor, pulse the cookies until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate using the bottom of a measuring cup or glass. Place the crust in the freezer, covered, while you make the filling, at least 15 minutes and up to 1 day.

Step 2In a stand mixer fitted with the whisk attachment, whip the heavy cream and 1/2 cup of the powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl and set aside.

Step 3Place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring between each, until melted. Let cool 2 to 3 minutes.

Step 4Switch the mixer attachment to the paddle. Combine the cream cheese, peppermint extract, and remaining 1/2 cup powdered sugar in the bowl used to whip the cream (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Add the melted white chocolate and mix on medium speed until incorporated. Remove the bowl from the mixer, and carefully fold in 3 cups of the whipped cream using a rubber spatula. Cover and refrigerate the remaining whipped cream.

Step 5Transfer half of the peppermint filling to a medium bowl. Fold in the crushed candy canes. Spread the mixture in the chilled pie crust in an even layer. Freeze for 10 minutes.

Step 6Add red food coloring to the remaining filling and gently mix to avoid deflating until the desired shade of pink is achieved. Spoon the pink filling over the chilled pie and carefully spread flat. Cover and refrigerate for 8 hours.

Step 7To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Dollop the pie with whipped cream to cover. Just before serving, decorate with crushed candy canes and miniature candy canes (if desired).

Candy Cane Pie

Ingredients

Directions

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