Copycat Baker's Square Candy Cane Pie
Indulge in this creamy, minty Baker's Square copycat pie!
Baker's Square is famous for their pies. Whether it's a classic or only comes out for a season, a piece of Baker's Square pie can brighten up your day.
Copycat Baker's Square Candy Cane Pie is a seasonal dessert that only comes out during the holidays. Now, you can make your own version!
An Oreo crust, chocolate and white chocolate filling, and peppermint whipped cream topping make this dessert complete. Though it looks like there are a lot of steps, it's actually easier to make than you might think. Enjoy this festive pie during the holiday season.
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Serves4
Cooking Time2 hr
Ingredients
- 2 (6-inch) pre-made Oreo cookie crusts
- For the Chocolate Filling
- 3 eggs
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 4 ounce semi-sweet baking chocolate
- 12 tablespoon butter, room temperature
- 1 cup heavy whipping cream
- For the White Chocolate Filling
- 1/8 teaspoon mint extract
- 4 ounce white baking chocolate
- For the Whipped Topping
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 round peppermint candies, crushed
Copycat Baker's Square Candy Cane Pie Instructions
To Make the Chocolate Filling
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With an electric mixer using a whisk attachment, beat heavy cream until soft peaks appear. Place in a bowl and refrigerate until ready to use.
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Melt baking chocolate in a microwave-safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.
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With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
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Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
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Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
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In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
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Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.
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Carefully fold in the chilled heavy whipping cream until well blended.
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Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate.
To Make the White Chocolate Filling
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With an electric mixer using a whisk attachment, beat heavy cream and mint extract until soft peaks appear. Place in a bowl and refrigerate until ready to use.
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Melt white baking chocolate in a microwave safe container for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside to cool.
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With an electric mixer, whisk together the eggs, vanilla extract, and milk. Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.
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Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.
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Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.
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In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
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Slowly pour in the cooled white baking chocolate and the eggs. Beat until well combined.
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Carefully fold in the chilled heavy whipping cream until well blended.
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Pour the filling over the chocolate filling in the cookie crust. Cover with saran wrap and refrigerate.
To Make the Whipped Topping
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Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.
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Place heavy whipping cream, powdered sugar, and vanilla extract in the mixing bowl and mix on high for 1 to 2 minutes or until soft peaks have formed.
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Spread or pipe whipped cream onto the top of the pie.
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Garnish with crushed peppermint candies, if desired.
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Place pie in the freezer until ready to serve.