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Bakers Square Candy Cane Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Bakers Square Candy Cane Pie is a festive, no-bake dessert featuring a chocolate sandwich cookie crust filled with a creamy peppermint-flavored cream cheese mixture and crushed candy canes. Perfect for holiday gatherings, this pie combines a crunchy crust with a smooth, sweet, and minty filling, topped with whipped cream and candy cane garnish for a delightful and refreshing treat.

Ingredients

Scale

Crust

  • 1 package chocolate sandwich cookies (about 20 cookies)
  • 5 tablespoons unsalted butter, melted

Filling

  • 16 ounces (2 packages) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 cup heavy cream
  • 1/2 cup crushed candy canes (plus extra for garnish)

Topping

  • 8 ounces whipped topping (1 container)
  • Additional crushed candy canes for garnish (optional)

Instructions

  1. Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a mixing bowl, combine the cookie crumbs with the melted unsalted butter and mix until all crumbs are evenly coated.
  2. Press into Pan: Press the cookie mixture firmly into the bottom and up the sides of a springform pan using the back of a spoon or your fingers to create an even crust. Place the pan in the refrigerator to chill while preparing the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and peppermint extract, mixing until thoroughly combined and velvety. In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Finally, fold in the crushed candy canes, reserving some for garnish if desired.
  4. Fill the Crust: Remove the chilled crust from the refrigerator and spoon the filling onto the crust. Use a spatula to spread it evenly and smooth the top.
  5. Chill: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours to allow the filling to firm up properly.
  6. Garnish and Serve: Once set, remove the pie from the refrigerator and carefully release it from the springform pan. Top with whipped topping and sprinkle with additional crushed candy canes for garnish if desired. Slice with a sharp knife and serve chilled. Enjoy your festive and delicious Bakers Square Candy Cane Pie!

Notes

  • Use high-quality peppermint extract for the best flavor.
  • Chill the pie for a minimum of 4 hours to allow the filling to set properly.
  • Crush candy canes finely to ensure they mix well into the filling.
  • A springform pan is recommended for easy removal of the pie.
  • Garnish the pie just before serving to keep candy canes from becoming soggy.

Find it online: https://recipes.mbeams.com/bakers-square-candy-cane-pie-recipe/