Are you ready to bring a touch of Christmas magic to your dessert table? This Candy Cane Pie recipe is the perfect way to end your holiday meals with a delightful burst of peppermint and creamy sweetness. It's surprisingly easy to make, even for beginner bakers, and guaranteed to impress your family and friends. This recipe offers a festive twist on a classic dessert, making it a perfect addition to your holiday baking repertoire. Prepare for a delicious journey into homemade holiday happiness!
Ingredients:
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For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
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For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) package white chocolate chips
- 1 cup heavy cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
Making the Filling:
- Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth.
- Combine ingredients: In a separate bowl, whisk together the sweetened condensed milk and heavy cream until smooth. Stir in the melted white chocolate, peppermint extract, and crushed candy canes.
- Pour and chill: Pour the filling into the cooled pie crust. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Tips for the Best Candy Cane Pie:
- Use high-quality ingredients: The better your ingredients, the better your pie will taste.
- Don't overmix the dough: Overmixing will result in a tough crust.
- Chill the dough thoroughly: This helps prevent shrinkage during baking.
- Let the pie chill completely: This is crucial for the filling to set properly.
Variations:
- Add a chocolate crust: For an extra decadent treat, use a chocolate cookie crust instead of a traditional pie crust.
- Use different candy canes: Experiment with different flavored candy canes, such as strawberry or wintergreen.
- Top with whipped cream: Garnish with a dollop of whipped cream and extra crushed candy canes before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used. It's best to use a nutrition calculator for precise values.
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Sugar: Approximately 40-50g
This Candy Cane Pie is a delightful and easy-to-make dessert that is perfect for any holiday gathering. Its creamy texture and festive peppermint flavor will surely become a new family favorite. Enjoy!