Candy 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
Scale
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.