Guittard Chocolate Candy Cane Pie

Guittard Chocolate Candy Cane Pie

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



  • 1 cup saltines ground fine
  • 2 cups graham cracker ground fine
  • 1/2 cup butter melted



  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 pinch salt



  • 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.


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


  • 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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