Candy Cane Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Candy Cane Pie Recipe). A gluten-free cookies 'n cream crust is the base for this no-bake candy cane pie composed of 2 layers of chocolate and peppermint cream.

Brief

Prep 20 mins

Additional: 1hr10 mins

Total: 1hr30 mins

Servings: 10

Yield: 1 9-inch pie

Candy Cane Pie Recipe

Ingredients

24 gluten-free chocolate sandwich cookies

⅓ cup unsalted butter

melted

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

½ cup white sugar

¼ cup cocoa powder

1 cup whipping cream

1 teaspoon almond extract

1 tablespoon cold water

1 teaspoon unflavored gelatin

2 tablespoons boiling water

1 (8 ounce) package cream cheese

at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 cup heavy cream

8 peppermint candy canes

crushed

20 finely crushed peppermint candies

Dessert

Directions

Step 1

Combine sandwich cookies and butter in a food processor and pulse until crumbled and combined. Press into the bottom of a 9-inch glass pie dish and chill for 10 minutes in the refrigerator.

Step 2

Sprinkle gelatin over cold water in a bowl and let stand for 1 minute. Slowly pour in boiling water while blending with an electric mixer on low speed. Add sugar cocoa powder cream and almond extract beating on medium-high speed until fully combined. Spread chocolate mixture into the chilled pie crust. Keep refrigerated.

Step 3

Pour the other tablespoon of cold water into a bowl; sprinkle gelatin on top and let stand for 1 minute. Beat using the electric mixer while pouring in boiled water. Mix in cream cheese powdered sugar and vanilla and peppermint extracts until fully combined. Add heavy cream and continue beating until stiff peaks form. Gently fold in crushed candy canes. Spread mixture over the chocolate layer and refrigerate for 1 hour to fully set.

Step 4

Top pie with crushed peppermint candies before serving.

Nutritional Information

Candy Cane Pie Recipe

Servings Per Recipe:10

Calories: 677

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 80.2g 26%

Dietary Fiber: 1.8g 7%

Sugars: 56g

Fat: 39.1g 60%

Saturated Fat: 21.7g 109%

Cholesterol: 106.1mg 35%

Vitamin A Iu: 1190.3IU 24%

Niacin Equivalents: 0.7mg 5%

Vitamin C: 0.3mg 1%

Folate: 5.9mcg 2%

Calcium: 54.5mg 6%

Iron: 0.7mg 4%

Magnesium: 16mg 6%

Potassium: 120.5mg 3%

Sodium: 201.5mg 8%

Calories From Fat: 351.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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