Candy Cane Express
2013 APC Crisco National Pie Championships Professional Division
1st Place Open
Susan Boyle, Debary, FL
Chocolate Cookie Crust
40 chocolate cream cookies
8 tablespoons of melted butter flavored Crisco
In food processor pulse cookies to a fine crumb stage continue to pulse adding melted butter to incorporate.
Press crumbs into a 9” pie plate using a small glass press bottom and sides firmly Bake 8 minutes on 350 cool to set crust before filling.
2 cups whipping cream
3 teaspoons unsalted butter
2 cups of chocolate chips
1 teaspoon white corn syrup
Heat in heavy sauce pan add whipping cream, butter continue to heat until butter has melted. Slowly add chocolate chips stirring so it does not stick. Do not heat higher than 90 degrees. Remove from heat when mixture is smooth. Pour through a strainer into a clean bowl add corn syrup and stir slowly to prevent
** smooth a thin layer of ganache on the bottom of cookie crust sprinkle peppermint crunch; set aside while filling is being prepared.
1 small box White chocolate instant pudding mix
½ teaspoon Candy cane flavored oil
1-2 drops pink food coloring
½ cup milk
1 cup whipping cream
½ cup cream cheese
½ cup melted miniature marshmallow
½ cup peppermint crunch baking chips
In mixing bowl whip cream cheese , candy cane flavoring ,food coloring, milk mix well add marshmallows and whipping cream continue to mix until light creamy and fluffy. Spoon into prepared cookie crust leaving ½ cup for garnish.
Sprinkle peppermint crunch on sides of pie and its optional to add ganache on top . Cool before serving