Another Christmas in July mystery novel. This novel will tug at your mother-daughter heart strings while a mystery is solved. The best part might just be the Cinnamon Pie with whipped cream on top. This pie is what cinnamon Danishes wish they were!
Candy Cane Caper is book #13 in the Cozy Culinary Mystery series. However, I haven’t read the preceding 12 books and I had no trouble following the cast of characters or the plot. Sadie is the main character who is trying to solve the mystery of the stolen Christmas ornaments. It is a delight to read a mystery that doesn’t revolve around a murder.
Candy Cane Caper by Josi S Kilpack
Cinnamon Pie
from a Cozy Mystery:
The Candy Cane Caper by Josi S. Kilpack
Book Outline and Tone:
Mary is 94 years old, blind and in bad health. In fact, she didn’t think she would make it to Christmas, but now it is the week of Christmas. Sadie is a dear friend and neighbor to Mary, well that is before Mary had to go into assisted living. Sadie enjoys visiting Mary and is astonished by Mary’s antique and expensive ornament collection. While Mary does know they are valuable, it is the sentimental value that means more to her. That is why when 10 of the ornaments go missing, Sadie simply must discover who took them before Mary realizes it.
Sadie is smart and crafty with a few tricks up her sleeve for getting information and getting into locked places. These skills allow for the story to weave through many plausible suspects. The story is heartfelt if not intense.
I enjoyed the novel, but my favorite part was the pie. This cinnamon pie was fabulous. I think it may even be my new favorite pie. My sister said it tasted like Cinnamon Toast Crunch (but with whipped cream). I thought it tasted like a Hostess cinnamon Danish, but richer. I know you will love it.
The Best Quote:
Mary, “Somehow you and I missed the mark in regards to our relationship. I’m not sure if I’ll ever understand why, but I know I had a part. My greatest hope, now, is that when I’m gone, you will remember me without hurt and sorrow.”
Point of View:
Third person from the point of view of Sadie.
The Author: Josi S. Kilpack
Josi S. Kilpack writes in several different genres. In addition to mysteries, she writes historical romance, regency romance, and short stories. She is a four time Whitney Award winner and twice she has won Novel of the Year awards. On her website, she claims she was a reluctant reader until her mom gave her a copy of The Witch of Blackbird Pond. After reading that book she became an avid reader and then a writer. Ms. Kilpack is active on Facebook and Instagram. Although this novel is set in Fort Collins, CO, she currently lives in northern Utah with her family.
What is not to like?:
I wanted to know more about the character Joy. She seems so interesting. Her story would make a great novel.
The verdict:
If you want a mystery that doesn’t revolve around a murder. This is it! Great sleuthing and good false leads.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Cinnamon Pie
Assemble the Ingredients
Pie Crust
Pie Filling
Whipped Cream Topping
To make pie crust:
Combine flour and salt in a large bowl.
Cut in butter with a pastry cutter,
working in one tablespoon of water at a time until smooth dough forms.
Roll dough out to about 1/4-inch thickness, a few inches larger than your pie plate.
Silicone Pastry Mat for Rolling Dough 16" x 24", Red LINK
Put the crust on a 9-inch pie plate. Trim, fold, and pinch crust edges as desired.
Freeze for 1 hour.
Brush frozen pie crust with egg wash. Bake the crust for 5 minutes to cook the egg wash.
To make filling:
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat cream cheese and sugar until light and smooth.
Add salt, eggs, half-and-half, vanilla, and melted butter; beat until combined.
Once fully incorporated, add the sifted cinnamon and flour, a bit at a time, making sure it is well combined before adding the next portion.
Easy to read measure marks on inside of cup. Dishwasher safe.
Pour the filling into the prebaked pie crust and bake at 350 degrees F. for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the pie to cool to room temperature before adding whipped cream top.
To make whipped cream topping:
Using a hand mixer or stand mixer, beat cream, Jell-O, and sugar on low, increasing speed a little at a time until medium-high speed is achieved.
Continue beating until stiff peaks form.
It is worth it to get the larger stand mixer. This is big enough to handle any recipe and most recipes when doubled!
Note: This makes more whipped topping than you need. You can half the recipe, or you can use the topping for other desserts. Topping will keep for up to ten days in the fridge.
Cinnamon Pie from a Cozy Mystery: The Candy Cane Caper
Ingredients
Pie Crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled
- 2-4 Tbsp ice water
Filling
- 1 8oz package cream cheese, softened
- 1 cup sugar, sifted
- ¼ tsp salt
- 1 egg plus 2 egg yolks, slightly beaten (retain the egg whites for the pie crust egg wash)
- 1 cup half-and-half
- 1 tsp vanilla
- ¼ cup melted butter
- 3-4 Tbsp ground cinnamon
- 2 Tbsp flour, sifted
Whipped Cream Topping
- 1 quart heavy whipping cream
- 1 3.4oz box instant Jell-O pudding, cheesecake flavored
- ½ cup powdered sugar
Instructions
To make pie crust
- Combine flour and salt in a large bowl.
- Cut in butter with a pastry cutter, working in one tablespoon of water at a time until smooth dough forms.
- Roll dough out to about 1/4-inch thickness, a few inches larger than your pie plate.
- Put the crust on a 9-inch pie plate. Trim, fold, and pinch crust edges as desired.
- Freeze for 1 hour.
- Brush frozen pie crust with egg wash. Bake the crust for 5 minutes to cook the egg wash.
To make filling
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat cream cheese and sugar until light and smooth.
- Add salt, eggs, half-and-half, vanilla, and melted butter; beat until combined.
- Once fully incorporated, add the cinnamon and flour, a bit at a time, making sure it is well combined before adding the next portion.
- Pour the filling into the prebaked pie crust and bake at 350 degrees F. for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pie to cool to room temperature before adding topping and slicing.
To make whipped cream topping
- Using a hand mixer or stand mixer, beat cream, Jell-O, and sugar on low, increasing speed a little at a time until medium-high speed is achieved.
- Continue beating until stiff peaks form.
- Note: This makes more whipped topping than you need. You can half the recipe, or you can use the topping for other desserts. Topping will keep for up to ten days in the fridge.
What would I do differently next time?
Absolutely nothing! This pie was fabulous!!
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