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Chocolate-Candy Cane Pie

Active Time: 25 minutes • Total Time: 40 minutes plus chilling • Serves: 8


1 (8-ounce) frozen unbaked pastry shell

Chocolate Mousse

3/4 cup dark chocolate chips
1 pinch kosher salt
3/4 cup plus 1/3 cup Schnucks heavy whipping cream, divided
1/4 teaspoon peppermint extract
1-1/2 tablespoons Schnucks granulated sugar
3 peppermint candies, finely crushed

Whipped Cream

1/2 cup Schnucks heavy whipping cream
2 tablespoons Schnucks granulated sugar
1-1/2 tablespoons Schnucks sour cream
1/2 teaspoon Schnucks pure vanilla extract
6 peppermint candies, finely crushed
1 (4.25-ounce) dark chocolate candy bar, shaved into curls with vegetable peeler
6 peppermint candies, coarsely crushed
8 mini candy canes for garnish (optional)

Bake pastry shell as label directs; cool.

Prepare Chocolate Mousse: Place chocolate chips and salt in medium bowl. In 2-quart saucepot, heat 1/3 cup cream to a simmer over medium heat; pour over chocolate chips and let stand 1 minute. Whisk until smooth; stir in peppermint extract and cool.

In large bowl, beat remaining 3/4 cup cream and sugar on low speed 1 minute. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. With rubber spatula, gently fold cream mixture then candies into chocolate mixture; evenly spoon into pastry shell and refrigerate.

Prepare Whipped Cream: In medium bowl, beat cream, sugar, sour cream and vanilla extract on low speed 1 minute. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. With rubber spatula, gently fold in candies; evenly spread over Chocolate Mousse layer. Loosely cover with plastic wrap; refrigerate 6 hours or overnight.

Sprinkle pie with chocolate shavings and candies just before serving; cut into 8 slices and garnish each slice with a candy cane, if desired.

Each serving: about 661 calories, 47 g total fat (23 g saturated), 56 mg cholesterol, 141 mg sodium, 56 g carbohydrate, 0 g fiber, 28 g sugars, 6 g protein