Servings: 1 9-inch pie
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
- 8 Egg Yolks
- 1/2 cup Granulated Sugar
- 4 tbsp Cornstarch
- 2 cups Milk
- 1 pinch Salt
- 3 Large Candy Canes
- 1 1/2 cup Guittard Organic 74% Dark Couverture Chocolate Wafers (12oz)
- 1 cup Butter
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.