Guittard Chocolate Candy Cane Pie

Guittard Chocolate Candy Cane Pie

A delightful and festive recipe perfect for the holidays - and requires no baking.
Prep Time: 6 hours
Course: Dessert
Cuisine: American
Keyword: Candy, Pastry, Pie
Difficulty: Intermediate
Brand: Guittard
Servings: 1 9-inch pie
Author: Developed by Chef Rose Wilde

Equipment

  • 1 Pie Pan
  • 1 Stovetop

Ingredients

Crust

  • 1 cup Saltines ground fine
  • 2 cups Graham Crackers ground fine
  • 1/2 cup Butter melted

Custard

Whip

  • 1 cup Heavy Whipping Cream
  • 1/4 cup Granulated Sugar
  • 1 pinch Salt

Instructions

Crust

  • Combine the melted butter with ground saltines and graham cracker, just until it holds together when you squeeze it between your fingers.
  • Press into a 9" pie pan starting with the sides and pressing into the bottom.
  • Put in freezer to firm up.

Custard

  • In a sauce pan, heat up the milk and candy canes over a low heat until the candy canes dissolve and the milk is simmering.
  • In a separate bowl, combine the egg yolks, sugar and cornstarch.
  • Pour half the hot mix over the yolk mixture and whisk constantly.
  • Pour the egg mixture into the hot milk and keep stirring until it thickens which can take 3-5 minutes.
  • Remove from heat.
  • Off heat, add the butter and 1 1/2 cup Guittard Organic 74% Dark Couverture Chocolate Wafers (12oz), whisking until combined.
  • Pour through a sieve to make sure it is smooth.
  • Pour sieved custard into pie shell and place in fridge for 4-6 hours until cool and firm.
  • Depending on the size of your pie crust, you may have extra custard (best enjoyed with a spoon).

Whip

  • Whip the cream, sugar and salt together to stiff peaks.

Assembly

  • Place the Whip in a piping bag and dollop on top, or use an offset to spread a thick layer.
  • Decorate with dots of cream, more candy canes, even red & green flowers.

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