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.
Ingredients
For the Chocolate Cookie Crust:
- 24 chocolate sandwich cookies like Oreos
- 5 tablespoons unsalted butter melted
For the Peppermint Cream Filling:
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream or 1 tub Cool Whip, thawed
- ½ cup crushed candy canes plus more for garnish
- A few drops of red or pink food coloring optional, for color
For the Topping:
- 1½ cups whipped cream or Cool Whip
- Crushed candy canes for garnish
- Optional: chocolate shavings or mini chocolate chips
Instructions
Step 1: Make the Chocolate Cookie Crust
- In a food processor, pulse chocolate sandwich cookies into fine crumbs.
- Pour in the melted butter and pulse until combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Chill the crust in the fridge for 15–20 minutes while you prepare the filling.
Step 2: Prepare the Peppermint Cream Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the sweetened condensed milk and peppermint extract; mix until well combined.
- If using food coloring, stir in a couple drops until the mixture is a soft pink color.
- In a separate bowl, whip the heavy cream to stiff peaks (or skip this step if using Cool Whip).
- Gently fold the whipped cream (or Cool Whip) into the cream cheese mixture.
- Fold in ½ cup of crushed candy canes, stirring gently to keep the mixture light and fluffy.
Step 3: Assemble the Pie
- Spoon the peppermint cream filling into the prepared cookie crust and smooth the top.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 4: Add the Toppings
- Before serving, top with a generous layer of whipped cream or Cool Whip.
- Sprinkle crushed candy canes over the top. Add optional chocolate shavings for a bakery-style look.
Step 5: Serve and Enjoy!
- Slice and serve chilled. This pie pairs beautifully with hot cocoa or coffee!
Notes
- Store leftovers in the fridge for up to 4 days.
- You can also freeze the pie (without toppings) for up to 1 month. Thaw in the fridge before serving, then add the whipped topping and candy cane garnish.