My Dad’s pie of the season is Candy from a local restaurant, I normally buy one for him every year, but this year I decided to attempt to make my own version of the candy cane pie.
I think I did pretty good, it tasted pretty much the same just didn’t have the red and green chips. The silk recipe was inspired from Baking Delights but I adapted it to get what I was looking for out of it.
- 1 chocolate crumb crust
- 1/2 c. melted chocolate
- 1 c unsalted butter
- 3/4 c sugar
- 6 ozs good quality white chocolate melted in 1/3 c heavy cream and cooled to room temperature
- 1 tsp vanilla flavor
- 1/2 tsp almond flavor
- 1 lg. cool whip
- 2 eggs
- 1 bag andes mints
Pour melted chocolate into crust and set.
Beat butter and sugar until no longer grainy. This can take several minutes.
Add melted chocolate and beat in.
Continue beating while adding flavorings and 1 cup cool whip.
Add eggs, one at a time. Beat for several minutes after each addition.
Mix in a cup of andes mints.
Pour into crust, top with cool whip and garnish with andes mints.
Chill for atleast 4 hours.
{ 2 comments… read them below or add one }
Mmm – white chocolate and mint sounds great together!
What a great addition to a silk pie!