Zutaten für Candy Cane Pie
- Candy Cane
- 1 cup milk
- Unflavored Gelatin
- Water
- Whipping Cream
- 7 chocolate wafers (or equivalent chocolate sandwich cookies, with icing removed)
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Zubereitung von Candy Cane Pie
- In a medium saucepan, combine 1 cup crushed candy canes and 1 cup milk.
- Heat over low heat, stirring frequently, until the candy canes are completely dissolved. This should take about 5-7 minutes.
- In a small bowl, sprinkle 2 teaspoons (or 4 teaspoons if using UK gelatin) of unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
- Add the bloomed gelatin to the warm candy cane mixture, stirring until completely dissolved.
- Chill the mixture in the refrigerator until it begins to thicken (about 1-2 hours).
- In a separate bowl, whip 1 cup heavy cream to stiff peaks.
- Gently fold the whipped cream into the partially set candy cane mixture.
- Break 7 chocolate wafers in half. Arrange them around the inside edge of a 10 x 6 x 1 1/2 inch baking dish or a 9-10 inch pie plate.
- Place a single layer of whole chocolate wafers in the bottom of the dish.
- Pour half of the peppermint mixture over the chocolate wafer layer.
- Repeat layers with remaining chocolate wafers and peppermint mixture.
- Chill for at least 6 hours, or preferably overnight, until set.
- Before serving, sprinkle with a few crushed chocolate wafer crumbs and cut into slices.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
58g
Carbs
5g
