Candy Cane Ganache Pie Recipe

ByCleo Brixton
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Introduction

This Candy Cane Ganache Pie is a festive and decadent dessert that perfectly blends rich chocolate with refreshing peppermint. With a crunchy cookie crust, smooth ganache, and a fluffy candy cane cream layer, it’s a delightful treat for holiday gatherings or any special occasion.

The image shows a slice of dessert with three layers on a white plate. The bottom layer is a dark, crumbly chocolate crust, followed by a thick, creamy white layer with tiny red specks, likely crushed peppermint. The top layer is a drizzle of dark chocolate sauce spread unevenly over the creamy layer. The slice is placed on a white plate with a silver fork resting beside it, all sitting on a red and white striped cloth on a white marbled surface. In the background, there is a small white bowl containing crushed peppermint candies, a red Christmas ornament, and a sprig of snowy evergreen branches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 24 Chocolate Sandwich Cookies
  • 1/4 cup Butter
  • 1/2 cup Whipping Cream (for ganache)
  • 4 ounces Semi-Sweet Dark Chocolate
  • 2 cups Whipping Cream (for candy cane layer)
  • 1 cup Powdered Confectioners Sugar
  • 8 ounces Cream Cheese
  • 2 tablespoons Peppermint Extract
  • 1/2 cup Candy Cane, crushed
  • Chocolate Syrup, to taste (for garnish)
  • Candy Cane, crushed, to taste (for garnish)

Instructions

  1. Step 1: Preheat the oven to 325°F (170°C). In a medium bowl, stir together the crushed chocolate sandwich cookies and butter until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then let cool completely.
  2. Step 2: To make the ganache, heat 1/2 cup of whipping cream in a 1-quart saucepan over medium heat until bubbles form around the edges. Remove from heat and stir in the semi-sweet dark chocolate until fully melted and smooth. Pour the ganache evenly over the cooled crust and refrigerate for at least 1 hour, or until set.
  3. Step 3: For the candy cane layer, beat 2 cups of whipping cream in a large bowl until stiff peaks form; set aside. In a separate bowl, combine the powdered sugar, cream cheese, and peppermint extract. Beat on low speed, scraping the bowl often, until smooth and creamy. Gently fold this mixture into the whipped cream until well combined, then stir in the crushed candy cane.
  4. Step 4: Spread the candy cane cream evenly over the chilled ganache layer. Refrigerate the pie for at least 2 hours or overnight to allow it to set fully.
  5. Step 5: Just before serving, garnish the pie with a drizzle of chocolate syrup and additional crushed candy cane to taste.

Tips & Variations

  • For a smoother crust, finely crush the cookies in a food processor before mixing with butter.
  • Use high-quality dark chocolate for richer ganache flavor.
  • Adjust the amount of peppermint extract to taste for a milder or stronger peppermint flavor.
  • Substitute crushed peppermint candies for candy canes if preferred.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, you can let it sit at room temperature for a few minutes to soften slightly. This pie is best enjoyed chilled and does not freeze well due to the creamy layers.

How to Serve

A slice of pie is placed on a white plate with a silver fork resting beside it. The pie has three layers: the bottom is a dark brown crumbly crust, the middle is a smooth light brown layer, and the top is a thick white creamy layer sprinkled with small red peppermint bits. Dark chocolate syrup is drizzled on top of the pie in thin, wavy lines. Next to the plate is a red and white striped cloth on a white marbled surface. Behind, some snowy green pine branches and a small white bowl filled with crushed peppermint candies are visible, with a red Christmas ornament placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of semi-sweet dark chocolate?

Yes, you can use regular or milk chocolate if you prefer a sweeter ganache. Just be aware it will change the overall richness and sweetness of the pie.

What’s the best way to crush candy canes?

Place the candy canes in a sealed plastic bag and gently crush them with a rolling pin or heavy pan until broken into small pieces. Avoid pulverizing into powder for better texture.

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Candy Cane Ganache Pie Recipe

★★★★★

4.6 from 99 reviews
  • Author: Cleo
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x
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Description

This Candy Cane Ganache Pie combines a rich chocolate sandwich cookie crust with a luscious dark chocolate ganache, topped with a creamy peppermint-flavored candy cane layer. Perfect for the holiday season, it features a delightful blend of creamy textures and festive flavors, finished with a drizzle of chocolate syrup and crushed candy canes for a crunchy, minty garnish.

Ingredients

Scale

Crust

  • 24 Chocolate Sandwich Cookies
  • 1/4 cup Butter

Ganache

  • 1/2 cup Whipping Cream
  • 4 ounces Semi-Sweet Dark Chocolate

Candy Cane Layer

  • 2 cups Whipping Cream
  • 1 cup Powdered Confectioners Sugar
  • 8 ounces Cream Cheese
  • 2 tablespoons Peppermint Extract
  • 1/2 cup Candy Cane, crushed

Garnish

  • Chocolate Syrup, to taste
  • Candy Cane, crushed, to taste

Instructions

  1. Prepare the crust: Preheat your oven to 325 degrees F (170 degrees C). In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until the mixture is well blended. Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely before setting aside.
  2. Make the ganache: In a 1-quart saucepan, heat 1/2 cup of whipping cream over medium heat just until bubbles begin to form around the edges. Remove the pan from heat and stir in the semi-sweet dark chocolate until fully melted and smooth. Pour the ganache evenly over the cooled pie crust. Place the pie in the refrigerator for at least one hour to let the ganache set firmly.
  3. Create the candy cane layer: In a large mixing bowl, beat 2 cups of whipping cream until stiff peaks form and set aside. In a separate small bowl, beat together the powdered confectioners sugar, cream cheese, and peppermint extract at low speed, scraping the sides frequently, until smooth and creamy. Gently fold this cream cheese mixture into the whipped cream until fully combined, then mix in the crushed candy canes. Spread this creamy peppermint layer evenly over the chilled ganache layer. Refrigerate the pie for at least 2 hours or preferably overnight to allow the layers to set properly.
  4. Garnish and serve: Just before serving, drizzle chocolate syrup over the top of the pie and sprinkle with additional crushed candy cane pieces to enhance both the appearance and the festive flavor. Slice and enjoy your Candy Cane Ganache Pie chilled for the best texture and taste.

Notes

  • Allowing the pie to chill overnight improves the texture and makes slicing easier.
  • Use high-quality semi-sweet chocolate for a richer ganache.
  • Crush the candy canes finely if you prefer a smoother texture in the candy cane layer.
  • Ensure the cream cheese is softened before mixing for easier blending.
  • Store the pie in the refrigerator and consume within 3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Candy Cane Pie, Ganache Pie, Holiday Dessert, Peppermint Chocolate Pie, Christmas Pie

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