Candy Cane Pie

• Baking & Spices

  • 1/4 cup Chocolate chips, mini
  • 1 1/4 cups Confectioners' sugar
  • 1 1/2 oz Semi-sweet chocolate
  • 1 Snowflake sprinkles
  • 1 tsp Vanilla
  • 4 1/2 oz White chocolate

• Snacks

  • 36 Oreo cookies

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1 1/2 cup Heavy cream
  • 3/4 cup Milk

• Desserts

  • 1/2 cup Candy cane or peppermint candies
  • 1 Candy canes
  • 2 tsp Gelatin, powder
  • 1 3.9 oz. box Vanilla or white chocolate instant pudding

• Liquids

  • 2 tbsp Water

Found on omgchocolatedesserts.com

Description

Ingredients

• 36 Oreo cookies
• ½ cup unsalted butter melted
• 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
• 4.5 oz. white chocolate (or white chocolate chips)
• ¼ cup heavy cream
• 1.5 oz. semi-sweet chocolate-melted
• Crushed candy canes
• Snowflake sprinkles

Directions

• 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.