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Bakers Square Candy Cane Pie Recipe

Bakers Square Candy Cane Pie Recipe

Bakers square candy cane pie is a rich, decadent pastry filled with sweet, sweet icing and some of the most irresistible, delicious flavors. It’s very easy to make, and it’s actually traditional for Christmas to make this version of a pie.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 4
Calories 581 kcal

Ingredients
  

  • 2 (6-inch) pre-made Oreo cookie crusts

For the Chocolate Filling

  • 4 ounces semi-sweet baking chocolate
  • 12 tablespoons butter (room temperature)
  • 3 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup heavy cream (whipped)

For the White Chocolate Filling

  • 1/8 teaspoon mint extract
  • 4 ounces white baking chocolate

For the Whipped Topping

  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 8 round peppermint candies (crushed)

Instructions
 

For the Chocolate Filling

  • Beat heavy cream using an electric mixer with a whisk attachment until soft peaks form. Transfer to a bowl and refrigerate until needed.
  • Melt baking chocolate on high for one minute in a microwave-safe container. Stir and heat for another 30 seconds. Make sure the chocolate is completely melted. Allow to cool.
  • Whisk together the eggs, vanilla extract, and milk using an electric mixer. Beat for five minutes. Pour egg mixture into a heatproof bowl. Pour half an inch of barely simmering water into a medium saucepan and place a bowl over it.
  • Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer. Place the eggs back in the electric mixer and whisk for 8 minutes. Leave aside.
  • Beat the butter and sugar together using the same electric mixer for about three minutes. Pour in the semisweet chocolate and eggs slowly. Beat well until combined.
  • Once the heavy whipping cream has been incorporated, fold it gently until it is well blended. Spread the filling into a 6 inch ready made oreo crust. Wrap it with saran wrap and store it in the refrigerator. 

For the White Chocolate Filling

  • Beat heavy cream and mint extract with an electric mixer using a whisk attachment until soft peaks form.  Place in a bowl and refrigerate until needed.
  • Melt white baking chocolate for one minute in a microwave-safe container. Stir well and heat for 30 seconds more. Make sure the chocolate is melted completely. Allow the chocolate to cool.
  • Combine the eggs, vanilla extract, and milk in an electric mixer. Beat for five minutes. Pour the egg mixture into a heatproof glass bowl. Place the bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
  • When the eggs reach 160 degrees F with an instant-read thermometer, stir them occasionally. Whisk the eggs for 8 minutes in an electric mixer.  Place aside.
  • Beat butter and sugar with the same mixer for about 3 minutes until light and fluffy. Add the cooled chocolate and the eggs slowly. Combine well.
  • Once the heavy whipping cream is well blended, fold it in carefully. Spread the filling over the chocolate filling in the cookie crust. Wrap in saran wrap and place in the refrigerator.

For the Whipped Topping

  • Place the mixing bowl and whisk attachment in the freezer for about 10 to 15 minutes.
  • Mix heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form, about 1 to 2 minutes on high.
  • Top the pie with whipped cream. Sprinkle crushed peppermint candies on top, if desired. Freeze pie until ready to serve. Enjoy!

Nutrition

Calories: 581kcal
Keyword Bakers Square Candy Cane Pie Recipe
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