Bakers Square Candy Cane Pie Recipe

Bakers square candy cane pie is a decadent pie filled with peppermint cream and rich chocolate mousse. Instead of a typical pie crust, this recipe uses crushed Oreos for an intense chocolatey flavor.

This seasonal dessert was only available at Bakers Square restaurants during the holidays. With Bakers Square closed down, this much-loved pie is now no longer available. But you can still make it at home with this copycat recipe!

Since this dessert is no-bake, you can make it ahead of time and keep it in the refrigerator. Although it looks fancy, it’s actually very easy to prepare if you have the time. Impress your guests when you serve this heavenly pie for your next Christmas dinner.

All About The Bakers Square Candy Cane Pie Ingredients

Candy Cane

Candy canes are peppermint-flavored candies shaped like a cane. They’re widely available during Christmastime and are often used in hot beverages and baked goods. Usually, the candy canes are crushed into small pieces and added to give desserts a holiday flavor.

Although peppermint flavor is standard, you can also find candy canes in flavors like butterscotch or cherry.

Oreo Cookies

Oreo cookies are made with chocolate cookie wafers and a creme filling. When turned into crumbs, Oreos make a fantastic pie crust with a chewy texture and chocolatey flavor. You can buy Oreo crumbs at the grocery store, or make them yourself at home by blending Oreo cookies.

The original Bakers Square recipe uses an Oreo cookie pie crust, but you can also use a graham cracker crust. They taste different but have the same crispy cookie texture.

Heavy Cream

Heavy cream makes up the whipped filling of this candy cane pie, so you’ll need quite a bit!

Heavy cream is the thickest and fattiest type of cream you can buy, with at least 36% fat content. When whipped, heavy cream usually doubles in size. It has a firm, dense consistency, which is why it makes a great pie filling.

Tip: If you want your cream to whip up faster, chill the mixing bowl beforehand!

Semi-sweet Chocolate Chips

Semi-sweet chocolate chips have the optimal amount of sweetness for this recipe. If you prefer less sweetness, opt for bittersweet or baking chocolate.

Baking chocolate has 50-58% cocoa and no added sugar. It’s a great way to include chocolate flavor without oversweetening your recipe.

Method

1. Blend Oreo Cookies
   

   If you have a food processor, add Oreo cookies and blend until they become crumbs. Alternatively, place the Oreos in a plastic bag and crush them with a rolling pin.
   



2. Melt Butter and Form the Crust
   

   Melt the butter in a small pot over low heat. Once it has become liquid, add it to a mixing bowl along with the Oreo crumbs. Combine until the crumbs have absorbed all the butter.

   Form the Oreo crust by pressing the mixture into a pie dish.
   



3. Melt Baking Chocolate
   

   Use a double boiler method to melt the chocolate chips over a medium saucepan filled with barely simmering water. Or, you can melt the chocolate in the microwave in a heatproof glass bowl.

   Remove the chocolate from the heat just before it is fully melted. Stir until it has a smooth and shiny texture.
   



4. Whip Heavy Cream
   

   Pour heavy cream into a mixing bowl and beat until it forms soft peaks.
   



5. Fold Together to Make the Mousse
   

   Fold the whipped cream into the melted chocolate to make a mousse.

   Add the mousse to the pie shell and smooth it out until it’s even. Place pie in the fridge for 4 hours to set.
   



6. Make the White Chocolate Filling
   

   Add milk, egg yolks, sugar, and salt to a saucepan. Simmer over low heat while constantly stirring. Once it starts to thicken, add the gelatin and the white baking chocolate and mix well.

   Chill the white chocolate filling until thickened.
   



7. Add Whipped Cream and Egg Whites
   

   Beat heavy cream until it thickens and forms stiff peaks. Fold the cream into the chilled white chocolate mixture.

   Beat egg whites until they turn foamy. Add sugar and continue to beat until peaks form.

   Mix foamed eggs in with the white chocolate filling and chill until firm.
   



8. Stir in Crushed Candy Canes
   

   Place candy canes in a bag and crush them with a rolling pin. Don’t leave any big chunks.

   Fold the crushed candy canes into the white chocolate filling.
   



9. Assemble and Chill
   

   Spread the white chocolate filling on top of the chocolate mousse layer of the pie.

   Chill the pie for 4 hours until all the fillings are firm.
   



10. Add Whipped Topping and Serve
    

    Beat chilled heavy whipping cream, vanilla extract, and powdered sugar until soft peaks form.

    Pipe the whipped cream on top of the candy cane pie in a decorative design. If you don’t have a piping bag, you can simply spread the whipped cream on top. I like to sprinkle extra crushed peppermint candies as a garnish!

    If you’re not serving immediately, chill the pie in the freezer so it stays firm.
    

Serving Suggestions

This bakers square candy cane pie is so decadent and sweet, that it doesn’t necessarily need any additions. But if you want, you can serve it with a small scoop of ice cream.

If ice cream isn’t your thing, try adding some crème Anglaise. This is a French custard made using hot milk combined with sugar, eggs, and vanilla. Pour it over the pie and let it soak into the crust for extra creaminess!