Chocolate Candy Cane Pie
This delightful & festive candy cane pie is perfect for the holidays, as it requires no baking. Developed by chef Rose Wilde.
Ingredients
For the Crust:
1 cup saltines, ground fine
2 cups graham cracker, ground fine
1/2 cup butter, melted
For the Custard:
8 yolks
1/2 cup sugar
4 tbs cornstarch
2 cups milk
Pinch salt
3 large Candy Canes
1 1/2 cup Guittard 74% Organic Baking Wafers
1 cup butter
For the Whip:
1 cup heavy whipping cream
1/4 cup sugar
Pinch salt
Directions
Combine melted butter with ground saltines and graham cracker, just till it holds together when you squeeze to it between your fingers. Press into a 9” pie pan, starting with the sides first and then pressing into the bottom. Put in freezer to firm up.
Make the custard: In a sauce pan heat up milk and candy canes over low heat till candy canes dissolve and milk is simmering. In a separate bowl combine yolks, sugar and cornstarch. Pour half the hot milk over the yolk mixture, whisking constantly. Pour this egg mixture back into the remaining hot milk. Keep stirring until it thickens up, about 3-5 minutes. Pull from heat.
Off the heat, add butter and chocolate, whisking until combined. Pour though a sieve to make sure it's very smooth. Pour sieved chocolate custard into pie shell and place in fridge for 4-6 hours until cool and firm. Depending on the size of your pie shell, you may have extra custard.
Meanwhile whip cream & sugar together to stiff peaks. Place in piping bag and dollop on top, or use an offset to spread a thick layer. Decorate with dots of cream, more candy canes and green and red flowers.
