Chocolate Candy-Cane Pie
  • Crust:
  • 2 cups vanilla wafer crumbs
  • 6 tablespoons unsweetened cocoa powder
  • 1/3 cup confectioner's sugar
  • 6 tablespoons melted butter
  • Chocolate Layer:
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/2 cup confectioners' sugar
  • Peppermint Layer:
  • 1/2 cup crushed candy canes or peppermint candy
  • 1 1/2 cup miniature marshmallows
  • 1/4 cup milk
  • 1 cup heavy cream
  1. To make crust: preheat oven to 350 degrees.
  2. Combine crumbs, cocoa, sugar and butter in a bowl. Press into a 9 inch pie pan. Bake for about 10 minutes.
  3. To make chocolate layer: Bring 3 tablespoons water to a boil. In a medium mixing bowl, mix water and chocolate chips, stirring constantly until all the chips are melted and smooth. Cool to room temperature.
  4. In a large chilled mixing bowl, whip cream with sugar until stiff peaks form. Fold in the chocolate mixture with a rubber spatula. Spoon into crust, chill.
  5. To make peppermint layer: Break candy into chunks. In a blender, pulse the candy until you have fine powder. Combine the marshmallows and milk in a large Dutch oven or wok. Cook over medium-low heat, stirring constantly, until the marshmallows are melted. Cool until you are able to touch the mixture.
  6. Whip the cream to stiff peaks. Fold inthe peppermint candy and marshmallow mixture. Spoon onto choclate mixture.
  7. Chill or freeze for at least 4 hours.
This was taken out of the HOuston Chronicle.