Bakers Square Candy Cane Pie

Every holiday season, dessert lovers eagerly await the return of the Bakers Square Candy Cane Pie Recipe—a festive favorite that’s become a nostalgic must-have at many Christmas tables. With its cool, minty flavor and light, creamy texture, this pie captures the essence of the holidays in every bite.

It’s more than just a holiday pie recipe—it’s a slice of sweet tradition. And now, you don’t have to wait for the limited-time release—you can make your own right at home!

If you are a pie lover , you should try my Jeff Ruby Butter Pie , 3 Ingredients No Bake Apple Pie and Strawberry Shortbread Pie . 

Ingredients

For the Chocolate Cookie Crust:

• Chocolate sandwich cookies (like Oreos)
• Unsalted butter, melted
  

For the Peppermint Cream Filling:

• Cream cheese, softened
• Sweetened condensed milk
• Peppermint extract
• Heavy whipping cream or Cool Whip (thawed)
• Crushed candy canes (plus more for garnish)
• Red or pink food coloring (optional, for color)
  

For the Topping:

• Whipped cream or Cool Whip
• Crushed candy canes, for garnish
• Optional: chocolate shavings or mini chocolate chips

How to Make Bakers Square Candy Cane Pie

Step 1: Make the Chocolate Cookie Crust

• What to do: Place chocolate sandwich cookies (like Oreos, with the filling) into a food processor and pulse until they become fine crumbs. Add melted butter and pulse again until the mixture resembles wet sand.
  
• Why it matters: The combination of cookie crumbs and butter binds together when chilled, creating a sturdy no-bake crust. The chocolate pairs beautifully with the cool peppermint cream filling.
  
• Pro tip: Press the crust mixture firmly into a 9-inch pie dish using the bottom of a flat measuring cup or glass. This helps it stay compact and avoids a crumbly crust when slicing.
  
• Chill: Refrigerate for 15–20 minutes. This allows the butter to solidify, helping the crust hold its shape when filled.

Step 2: Prepare the Peppermint Cream Filling

• Cream cheese base: Start with room-temperature cream cheese and beat it until it’s smooth and fluffy. .
  
• Sweetened condensed milk: Adds sweetness and a silky texture. It also helps the filling firm up in the fridge.
  
• Peppermint extract:  Don’t use too much—just enough to taste like candy canes without becoming overpowering.
  
• Food coloring (optional): Just 1–2 drops of red or pink food coloring makes the filling look festive and match the “candy cane” vibe.
  
• Whipped cream or Cool Whip: You can whip your own heavy cream until stiff peaks form (for a richer taste) or use Cool Whip for convenience and added sweetness.
  
• Crushed candy canes: Stir these in last. They add a little crunch and festive color, and they slowly melt into the filling, intensifying the peppermint flavor over time.

Step 3: Assemble the Pie

• Pour the peppermint filling into the chilled cookie crust and spread it evenly with a spatula. Smooth the top for a clean, professional finish.
  
• Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the filling to fully set and become sliceable.
  

Step 4: Add the Toppings

• Before serving, top the pie with whipped cream or more Cool Whip. This adds creaminess and visual appeal.
  
• Crushed candy canes: Sprinkle a handful on top for crunch, flavor, and that signature candy cane look.
  
• Optional chocolate shavings: Add dark or white chocolate curls for an extra bakery-style touch and more contrast of flavors.

Step 5: Serve and Enjoy!

• Slice with a sharp knife and serve chilled.
• This pie pairs wonderfully with a cup of hot cocoa, coffee, or even peppermint tea.
• It’s perfect for Christmas parties, holiday dinners, or make-ahead desserts.

Tips for the Perfect Candy Cane Pie

If you’re aiming for a bakery-style finish at home, a few simple techniques can make a big difference. Here’s how to take your peppermint extract dessert to the next level.

Crush Candy Canes Evenly:

To avoid sticky, uneven pieces, place your candy canes in a zip-top bag and crush them using a rolling pin or the flat side of a meat mallet. Pulse briefly in a food processor for a finer sprinkle-like texture—perfect for topping your pie.

Use Real Peppermint Extract:

 For a richer and more authentic flavor, always opt for real peppermint extract (check that it’s made with pure peppermint oil). Artificial varieties can taste overly sweet or chemically, and they won’t give your festive dessert for holiday gatherings that fresh minty zing.

Freezing for a Twist – Frozen Candy Cane Pie:

Want a make-ahead frozen candy cane pie? Assemble the pie and freeze it (without toppings) for up to 2 weeks. Before serving, let it thaw in the fridge for about 30 minutes, then top with whipped cream and crushed candy canes. The frozen texture is creamy and refreshing—almost like peppermint ice cream!

Variations & Creative Twists

Once you’ve nailed the classic version, it’s fun to get creative and customize your Christmas pie ideas to suit different holiday tastes.

Crust Swaps:

Try using an Oreo cookie crust for a richer chocolate flavor, or go with a graham cracker crust for a classic, buttery base. Both options give you a slightly different spin on the same nostalgic favorite.

Add a Chocolate Ganache Layer:

 Pour a thin layer of chocolate ganache over the crust before adding the peppermint cream filling. 

Marshmallow Topping:

Replace the whipped topping with a marshmallow fluff or toasted marshmallow layer (use a kitchen torch if you have one!) for a retro Christmas dessert feel. The gooey texture pairs beautifully with the cool peppermint filling.

Serving Suggestions & Storage Tips

When it comes to a chilled pie like this sweet and minty pie for winter, presentation and preservation are key.

Best Way to Slice and Serve Chilled

For clean, neat slices, make sure the pie is fully chilled—preferably overnight. Run a sharp knife under hot water and wipe it clean between each slice. This helps you cut through the whipped cream pie with candy canes without dragging the filling.

Serve it directly from the fridge for the best texture. It’s light, creamy, and holds its shape beautifully—perfect alongside a mug of hot cocoa or peppermint mocha.

How to Store Leftovers or Freeze for Later

To store leftovers, cover the pie tightly with plastic wrap or place in an airtight container. Keep it in the refrigerator for up to 4–5 days.

To freeze for later:

• Skip the whipped topping if freezing the whole pie.
• Wrap the pie dish securely with plastic wrap and foil.
• Freeze for up to 2 weeks.
• Thaw in the fridge for 30–45 minutes before serving.
  Once thawed, top with whipped cream and a sprinkle of crushed candy canes for that just-made freshness.