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Candy Cane Pie Recipe
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
|Softened butter||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Unsweetened chocolate||2 Ounce|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Crushed peppermint candy canes||1 Cup (16 tbs)|
Calories 372 Calories from Fat 203
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 13.8 g68.8%
Trans Fat 0 g
Cholesterol 112.1 mg37.4%
Sodium 132 mg5.5%
Total Carbohydrates 39 g13%
Dietary Fiber 1.2 g4.7%
Sugars 27 g
Protein 6 g11.9%
Vitamin A 14.2% Vitamin C 0.3%
Calcium 6.8% Iron 8.3%
*Based on a 2000 Calorie diet
Bake at 375 degrees for 8 minutes.
Soften gelatin in 1/2 cup cold water.
Combine chocolate, 1/2 cup sugar and milk in top of double boiler/ Heat over boiling water until chocolate melts.
Beat until smooth.
Beat egg yolks; stir into chocolate mixture gradually.
Cook stirring constantly, for 3 minutes.
Add gelatin; stir until dissolved.
Chill until thickened.
Add salt to egci whites; beat until stiff but not dry.
Beat in 1/4 cup sugar gradually.
Fold egg whites and half the cream into choc- olate mixture.
Fold in 1 ;2 cup crushed peppermint candy canes.
Spoon filling into crumb crust.
Chill for about 2 hours and 30 minutes or until firm.
Garnish pie with remaining whipped cream and crushed pep- permint.