Copy Cat Baker’s Square Candy Cane Pie

If you live anywhere near a Baker’s Square then you know Christmas time they have the BEST pie! Candy Cane pie! That is my favorite pie that they have, and obviously you can only get it at Christmas. And we are so busy at Christmastime that we never really have the chance to get in there. Well, this year I decided that I would make my own. I researched a little about the pie and how some others have recreated it. I didn’t find many people that tried to remake it. So I just kind of did my own thing.

I couldn’t be happier with how this came out! It tastes just like the real deal! I couldn’t find the red and green chocolate chips but it’s just as good without them! This pie is sweet, crunchy, creamy and has 3 different layers of goodness. It takes a little bit of time to make but its simple to follow. And it will definitely be the star of your holiday dessert table!

Ingredients Crust:

About 20-25 Thin Mint oreo cookies

2 tbsp butter melted

Directions for Crust:

Crush up Oreos and mix with melted butter. Press into 9 inch pie pan.

Bake for 10 minutes in 375°.

Ingredients for the Chocolate Layer:

3 eggs

2 tablespoons milk

1 teaspoon vanilla extract

3/4 cup sugar

4 ounces baking semi-sweet chocolate

12 tablespoons butter, room temperature

1 cup cool whip

Directions for Chocolate Layer:

Melt baking chocolate in a microwave safe bowl for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside.

Then with an electric mixer, whisk together the eggs, vanilla extract, and milk for about 5 minutes. Then place the egg mixture in a heatproof glass bowl. Over low heat, place bowl over double boiler. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer. Make sure you keep the heat low. If its too high it will scramble the eggs.

Once the eggs reach 160° place the eggs back in the electric mixer and whisk for 8 minutes. Set aside.

In the same electric mixer, beat butter and sugar until light and fluffy for about 3 minutes.

Pour in the cooled semi sweet chocolate and the eggs. Beat until well combined.

Carefully fold in the cool whip until well blended.

Pour the filling into ready made oreo crust. Cover and refrigerate.

Ingredients For White Chocolate Layer:Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.

In the same electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. 

Slowly pour in the cooled semi-sweet chocolate and the eggs. Beat until well combined.

Carefully fold in the chilled heavy whipping cream until well blended.

Pour the filling into a 6 inch ready made oreo crust. Cover with saran wrap and refrigerate. 

Ingredients for White Chocolate Layer:

1/8 teaspoon mint extract

4 ounces white baking chocolate

3 eggs

2 tbsp milk

1 tsp Vanilla extract

3/4 cup sugar

12 tbsp butter, room temperature

1 cup cool whip

Directions for White Chocolate Layer:

Melt white chocolate in a microwave safe bowl for one minute on high. Stir and heat the chocolate again for 30 seconds. Stir until the chocolate is completely melted. Set aside.

Then with an electric mixer, whisk together the eggs, vanilla extract, and milk for about 5 minutes. Then place the egg mixture in a heatproof glass bowl. Over low heat, place bowl over double boiler. Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer. Make sure you keep the heat low. If its too high it will scramble the eggs.

Once the eggs reach 160° place the eggs back in the electric mixer and whisk for 8 minutes. Set aside.

In the same electric mixer, beat butter and sugar until light and fluffy for about 3 minutes.

Pour in the cooled semi sweet chocolate and the eggs. Beat until well combined.

Carefully fold in the cool whip until well blended.

Top With Whipped cream and Crushed candy canes!

Enjoy!

Merry CHRISTmas!!!!!