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chocolate candy cane pie


These are decadently rich, chocolatey cookies inspired by Australian cook Donna Hay. They have a distinct hint of festive peppermint from the candy cane ...


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  1. Chocolate crumb crust: combine crumbs
  2. Cocoa and sugar in a bowl
  3. Stir in butter
  4. Press mixture onto bottom and up sides of a 9" pie pan
  5. Bake at 350 degrees for 8 to 10 min
  6. Cool
  7. Chocolate layer: bring water to a boil in med mixing bowl
  8. Remove from heat
  9. Immediately add chips
  10. Stirring until melted
  11. Cool to room temperature
  12. In large mixing bowl
  13. Whip heavy cream with confectioners sugar until stiff
  14. Fold into the chocolate mixture
  15. Spoon into crust
  16. Chill
  17. Peppermint layer: break candy canes into chunks
  18. Blend until finely crushed
  19. Combine marshmallows and milk in wok
  20. Cook
  21. Stirring constantly
  22. Over low heat until marshmallows are melted
  23. Cool to slightly warm or glops
  24. Prepare bowl as before
  25. Whip heavy cream until stiff
  26. Fold in crushed candy
  27. Stir gently into marshmallow mixture
  28. Chill 10 min
  29. Spoon onto chocolate layer
  30. Chill until set
  31. Freeze
  32. If desired
  33. Top with sweetened whipped cream
  34. Garnish with peppermint chips or coarsely crushed candy canes just before serving
  35. May be served chilled or frozen

Step 28

Total Time in Minute 250

Ingredients Count 11

cooking chocolate candy cane pie

See More Relate Photo


Vanilla wafer crumbs

Unsweetened cocoa

"confectioners sugar"



Chocolate chips

Heavy cream

Miniature marshmallows


Candy cane


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