Bakers Square Candy Cane Pie Recipe

Every holiday season, I find myself craving that perfect blend of cool peppermint and creamy chocolate and nothing hits the spot quite like the famous Bakers Square Candy Cane Pie. This dreamy dessert is a festive favorite I can’t resist.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 4

Servings: 8

Cuisine: American

Calories: 350

Ingredients Equipment Notes

Ingredients

For the Crust:

1 ½ cups chocolate cookie crumbs such as Oreo, without filling
¼ cup unsalted butter melted

For the Filling:

8 oz cream cheese softened
1 cup powdered sugar
1 ½ teaspoons peppermint extract
1 cup heavy whipping cream or 1 tub of Cool Whip, thawed
½ cup crushed candy canes or peppermint candies

For the Topping:

1 cup whipped cream or Cool Whip
2 tablespoons crushed candy canes for garnish

Equipment

Mixing bowls (medium and large)
Electric mixer or hand whisk
Rubber spatula
Measuring cups and spoons
9-inch pie dish
Saucepan (if making filling from scratch)
Rolling pin or food processor (for crust, if using cookies)
Plastic wrap or pie cover (for chilling)

Notes

This Bakers Square Candy Cane Pie is a no-bake holiday favorite that’s easy to prepare ahead of time. For best results, use crushed peppermint candies—not mint extract—to get that authentic candy cane flavor.

Chill the pie thoroughly before serving so it sets up beautifully. Want to save time? Use a pre-made chocolate crust and whipped topping. It’s a perfect make-ahead dessert for Christmas gatherings or winter parties.