Candy Cane Pie Recipe

Name: Candy Cane Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 gluten-free chocolate sandwich cookies; 1/3 cup unsalted butter, melted; Chocolate Layer:; 1 teaspoon unflavored gelatin; 1 tablespoon cold water; 2 tablespoons boiling water; 1/2 cup white sugar; 1/4 cup cocoa powder; 1 cup whipping cream; 1 teaspoon almond extract; Peppermint Layer:; 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; 1/2 teaspoon peppermint extract; 1 cup heavy cream; 8 peppermint candy canes, crushed; For topping:; 20 finely crushed peppermint candies

Servings: persons

24 gluten-free chocolate sandwich cookies
1/3 cup unsalted butter, melted
Chocolate Layer:
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup white sugar
1/4 cup cocoa powder
1 cup whipping cream
1 teaspoon almond extract
Peppermint Layer:
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
1/2 teaspoon peppermint extract
1 cup heavy cream
8 peppermint candy canes, crushed
For topping:
20 finely crushed peppermint candies

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.
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.
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.
4
Top pie with crushed peppermint candies before serving.

4493

kcal

Calories

269

Fat

465

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 24 gluten-free chocolate sandwich cookies, 1/3 cup unsalted butter, melted, Chocolate Layer:, 1 teaspoon unflavored gelatin, and more.

Yes, Candy Cane Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Pie

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