If you are dreaming of a festive dessert that captures the spirit of the holidays in every bite, look no further than the Candy Cane Pie (Bakers Square Copycat) – No-Bake Peppermint Cream Pie. This delightful pie combines a crunchy chocolate cookie crust with a luxuriously creamy peppermint filling, dotted with crushed candy canes that offer just the right amount of minty crunch. Not only is it no-bake, making it a breeze to prepare, but it also delivers that perfect balance of sweet and refreshing flavors that everyone will adore. Whether you’re making it for a holiday party or a cozy family dessert, this pie is sure to become your new seasonal favorite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create something truly special. Each component plays a vital role in building the pie’s wonderful texture, flavor, and festive look.
- Chocolate sandwich cookies: About 20 cookies, these form the rich, crumbly base that contrasts perfectly with the creamy filling.
- Unsalted butter melted: 5 tablespoons to bind the crust crumbs together and add a luscious richness.
- Cream cheese softened: 16 ounces (2 packages) provide the silky, tangy foundation of the filling.
- Powdered sugar: 1 cup, to sweeten the cream cheese filling without any graininess.
- Peppermint extract: 1 teaspoon to infuse the pie with that unmistakable cool, minty holiday flavor.
- Heavy cream: 1 cup, whipped to stiff peaks for a light, airy texture that balances the dense cream cheese.
- Crushed candy canes: 1/2 cup, for bursts of minty crunch and a beautiful holiday look throughout the filling.
- Whipped topping: 1 container (8 ounces) to generously crown the pie with fluffy sweetness.
- Additional candy canes for garnish (optional): Adds a festive finishing touch that’s perfect for presentation.
How to Make Candy Cane Pie (Bakers Square Copycat) – No-Bake Peppermint Cream Pie
Step 1: Prepare the Crust
Start by crushing your chocolate sandwich cookies to a fine crumb texture. You can use a food processor for ease or place them in a zip-top bag and crush with a rolling pin. The fine crumbs ensure a smooth, even crust that will hold together with the melted butter. Mix the crumbs with the melted butter in a bowl until every crumb is coated, making it easier to press and form the crust.
Step 2: Press into Pan
Transfer your cookie crumb mixture into a springform pan, pressing firmly into the bottom and up the sides to create an even, compact crust. This will provide a sturdy base to hold your creamy peppermint filling. Pop the crust in the refrigerator to chill for a few minutes, helping it set as you prepare the filling.
Step 3: Make the Filling
In a large mixing bowl, whip the softened cream cheese until it becomes smooth and velvety. Add in the powdered sugar and peppermint extract, stirring until everything is perfectly combined and silky. In a separate bowl, whisk the heavy cream until it forms stiff peaks — this step is crucial for the light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture until fully blended, then carefully fold in the crushed candy canes, reserving some for the topping.
Step 4: Fill the Crust
Remove the chilled crust from the refrigerator and spoon the peppermint cream filling into it. Use a spatula to spread the filling evenly and smoothly, ensuring every bite will have that creamy, minty goodness inside.
Step 5: Chill
Tightly wrap your pie with plastic wrap or aluminum foil to keep it fresh, then refrigerate for at least 4 hours. This chilling time is essential to let the filling firm up completely, allowing the pie to slice cleanly and the flavors to meld.
Step 6: Garnish and Serve
After chilling, release the pie from the springform pan carefully. Top it generously with whipped topping and sprinkle the remaining crushed candy canes on top for a beautiful, festive finish. Slice with a sharp knife and serve chilled to enjoy the full burst of peppermint cream delight.
How to Serve Candy Cane Pie (Bakers Square Copycat) – No-Bake Peppermint Cream Pie
Garnishes
Adding the whipped topping and fresh crushed candy canes right before serving keeps the texture crisp and fresh and creates a lovely visual appeal. For added flair, consider a few mini peppermint sticks or chocolate shavings to elevate the presentation instantly.
Side Dishes
This pie pairs wonderfully with a hot cup of cocoa or coffee, balancing the cool peppermint flavors with warm, comforting beverages. A fresh fruit salad or simple vanilla ice cream on the side can help round out your dessert offering without overpowering the pie’s minty notes.
Creative Ways to Present
Serve the Candy Cane Pie in clear glass dishes to showcase its layers, or individually portion it into small jars or cups for a charming party treat. You can also drizzle a light chocolate sauce over the top for a decadent twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once assembled and garnished, keep any leftover Candy Cane Pie covered in the refrigerator. It will stay delicious and fresh for up to 3 days, making it perfect for preparing in advance of holiday festivities.
Freezing
If you want to save some for later, you can freeze this no-bake peppermint cream pie. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve its creamy texture and refreshing flavor.
Reheating
No reheating is necessary or recommended for this pie. It’s best enjoyed cold and fresh from the fridge to keep the peppermint cream filling firm and the crust perfectly crisp.
FAQs
Can I use regular peppermint candy instead of candy canes?
Regular peppermint candies can be substituted but make sure to crush them finely to avoid large chunks that might overpower the pie’s texture.
Is it possible to make this pie without cream cheese?
Cream cheese is essential for this recipe’s creamy texture and tangy flavor, so it’s not recommended to omit it. However, you can experiment with mascarpone or Greek yogurt blends if you want a variation.
Can I use a different type of cookie for the crust?
Absolutely! While chocolate sandwich cookies give a classic flavor, crushed Oreos or chocolate graham crackers also work beautifully as the crust base.
How long does the Candy Cane Pie last once made?
Stored properly in the refrigerator, the pie will taste great for up to 3 days. After that, the texture might start to change and the crust could get soggy.
Can I make this pie vegan or dairy-free?
With some creative swaps like dairy-free cream cheese, whipped coconut cream, and vegan cookies, you can make a vegan version, but the texture and flavor will be a bit different from the original.
Final Thoughts
Whether you’re a peppermint fan or just looking for a festive crowd-pleaser, the Candy Cane Pie (Bakers Square Copycat) – No-Bake Peppermint Cream Pie is a delightful treat that’s sure to impress. Its combination of smooth, creamy filling and crunchy chocolate crust creates a perfect holiday dessert experience. Give it a try and watch your family and friends fall in love with this easy, elegant pie every festive season!
PrintCandy Cane Pie (Bakers Square Copycat) – No-Bake Peppermint Cream Pie
Bakers Square Candy Cane Pie is a festive and creamy holiday dessert featuring a chocolate cookie crust, peppermint-infused cream cheese filling, and a delightful crunch of crushed candy canes. This no-bake pie is perfect for seasonal celebrations, delivering a refreshing combination of chocolate and peppermint flavors in every bite.
- 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
Ingredients
Crust
- 1 package chocolate sandwich cookies (about 20 cookies)
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened (2 packages)
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy cream
- 1/2 cup crushed candy canes (plus additional for garnish)
- 8 ounces whipped topping (1 container)
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin. In a mixing bowl, combine the cookie crumbs with melted unsalted butter, mixing until the crumbs are evenly coated.
- 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 you prepare the filling.
- Make the Filling: In a large bowl, whip the softened cream cheese until smooth and creamy. Add powdered sugar and peppermint extract, blending until fully combined and velvety. In a separate bowl, whisk the heavy cream vigorously until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated. Finally, fold in the crushed candy canes, reserving some for garnish if desired.
- Fill the Crust: Remove the chilled crust from the refrigerator. Carefully spoon the filling onto the crust and spread evenly using a spatula.
- Chill: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or until the filling is firm.
- Garnish and Serve: Once set, remove the pie from the refrigerator and release it from the springform pan. Top with whipped topping and sprinkle additional crushed candy canes over the surface for garnish. Slice with a sharp knife and serve chilled. Enjoy your 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 right before serving to keep the candy canes crunchy and prevent sogginess.