Copycat Baker’s Square Candy Cane Pie Recipe You’ll Crave All Year

That’s the only dessert that every year my family begs for during the holiday season-it’s Copycat Baker’s Square Candy Cane Pie. This pie is filled with freshness and has a hint of chocolate, while also being filled with childhood memories of peppermint crunch. This is certainly one of the easiest pies to prepare-it tastes just like Baker’s Square’s, maybe better. For a deliciously holiday-themed dessert that feels like Christmas in every bite, this is it.

What is Copycat Baker’s Square Candy Cane Pie?

It is a peppermint-dream pie. This pie has a chocolate-cookie crust, and it is filled with an airy, buoyant, peppermint-flavored mousse, some crushed candy canes, and a touch of vanilla. And topped with whipped cream and peppermint crunch. This sweet pleasure of chocolate combined with crispy mint makes it fit for the holiday season or whenever you fancy a refreshing indulgence.

It’s:

• No-bake
• Creamy and cool
• Light but rich
• Super easy to make

Let’s make it.

Ingredients

For the crust:

• 24 chocolate sandwich cookies (like Oreos)
• 4 tbsp unsalted butter, melted

For the peppermint filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream (cold)
• 1/3 cup crushed candy canes or peppermint candies

For topping:

• 1 cup whipped topping or homemade whipped cream
• 2 tbsp crushed candy canes (for garnish)
• Chocolate curls or mini chocolate chips (optional)

Instructions

1. Make the crust:
2. Crush cookies in the bowl of a food processor until fine. Mix with melted butter. Press into a 9-inch pie dish. Chill in the fridge for 20 minutes.
3. Whipping the cream:
4. Take the heavy cream in a cold bowl, beat, and keep aside till stiff peaks form.
5. Mix the filling:
6. Use a little bowl to break the cream cheese down to a smooth. Add powdered sugar, peppermint extract, and vanilla. Beat until creamy.
7. Fold it all again:
8. Gently fold the whipped cream into the cream cheese mixture. Then fold in crushed candy canes.
9. Putting the pie together:
10. Pour the filling into the chilled crust and level the top. Refrigerate for at least four hours, preferably overnight.
11. Top and serve:
12. Before serving, top the pie with whipped topping. Sprinkle some crushed candy canes and chocolate curls if you want.

Storage Tips

• Store covered in the fridge for up to 4 days.
• You can freeze it (without topping) for up to 1 month—just thaw overnight in the fridge before serving.

Serving Suggestions

• Serve cold with hot cocoa or coffee.
• You can pour in some extra chocolate syrup drizzle into your work just for that little bonus point extra.
• Top with fresh mint leaves just for appearance’s sake.

Pro Tips & Variations

• Alternatively, chunks of peppermint bark can be substituted for the candy canes.
• Make it gluten-free with gluten-free chocolate cookies.
• To let the whole thing taste more chocolaty, spread a thin layer of chocolate ganache on top of the crust before adding the filling.

FAQs

Is it possible to use Cool Whip instead of whipped cream?

Yes, you may simply substitute 2 cups of Cool Whip in place of the heavy cream.

Is this pie very minty?

This has a fresh peppermint taste that is not too strong; you may use more or less to your liking.

What if I don’t have candy canes?

Peppermint candies, crushed, are also excellent!

Would it be possible for me to make this dairy-free?

Try some cream cheese alternative and dairy-free whipped topping-you just want to be sure that it whips up and holds shape with your recipe.

Try It!

You will, honestly, fall in love with Copycat Baker’s Square Candy Cane Pie. It’s very festive, simple, and everyone adores it. Make it and share it with your family and friends because this is precisely the kind of recipe that will be requested by all.