Farmer's All Natural
Nothing says Christmas like baking a pie with candy cane whip cream
The original candy cane was made 350 years ago. Over time the candy cane has become a symbol and tradition during the Christmas holiday, used as a decoration for Christmas trees. The first candy cane was not made in the shape of a cane. It was white, completely straight and only flavored with sugar.
Legend has it that in 1670, the cane shaped candy became historical when a choirmaster at the Cologne Cathedral in Germany bent the sugar-sticks into canes to appear as shepherd's hooks. The all-white candy canes were given out to children who attended the ceremonies. This became a popular tradition, and eventually the practice during church ceremonies which spread all over Europe and America.
CHOCOLATE CREAM PIE WITH PEPPERMINT WHIPPED CREAM
1 Chocolate cookie crust
(crushed peppermint candies, chocolate shavings, optional)
4 egg yokes
3 cups Farmer's All Natural half-and-half
2/3 cups sugar
1/3 cup cornstarch
2 tbsp.unsweetened cocoa powder
2 cups semisweet chocolate chips (12 oz.)
PEPPERMINT WHIPPED CREAM:
1 cup Farmer's All Natural whipping cream, whipped
1/4 cup crushed peppermint candies or candy canes
Yields: 8 servings
BEAT egg yolks in medium bowl; gradually
STIR in half-and-half until blended.
MIX sugar, cornstarch, cocoa powder and salt in large heavy saucepan.
GRADUALLY stir in egg yolk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes.
BOIL and stir 1 minute.
REMOVE from heat immediately.
STIR IN chocolate, butter and vanilla, until melted and smooth.
POUR into piecrust.
PRESS piece of plastic wrap onto surface of filling to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 2 hours or overnight.
TO SERVE: FOLD crushed candies into whipped cream.
SPREAD over filling.
GARNISH with additional crushed candies and chocolate shavings, if desired.
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