Candycanepie Recipes

Steps:

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

Steps:

• In a saucepan, combine the candy and milk.
• Heat over a low heat and stir frequently until the candy dissolves.
• Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
• Chill until partially set, then fold in the whipped cream.
• Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
• Place a whole layer of wafers in the bottom of the dish.
• Pour half the peppermint mixture over.
• Repeat the layers.
• Chill 6 hours or overnight.
• Sprinkle with a few chocolate wafer crumbs and cut to serve.

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

Steps:

• Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.
• Stir in butter.
• Press mixture onto bottom and up sides of a 9" pie pan.
• Bake at 350 degrees for 8 to 10 min.
• Cool.
• Chocolate Layer: Bring water to a boil in med mixing bowl.
• Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed).
• Cool to room temperature.
• In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture.
• Spoon into crust; chill.
• Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder).
• Combine marshmallows and milk in wok.
• Cook, stirring constantly, over low heat until marshmallows are melted.
• Cool to slightly warm or glops.
• Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
• Stir gently into marshmallow mixture; chill 10 min.
• Spoon onto chocolate layer; chill until set.
• Freeze, if desired.
• Top with Sweetened whipped cream.
• Garnish with Peppermint chips or coarsely crushed candy canes just before serving.
• May be served chilled or frozen.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).