Baker's Square's Candy Cane Pie
Baker's Square's Candy Cane Pie a festive, minty dessert that combines the flavors of peppermint and chocolate. Many people consider it a holiday tradition to get a slice of the Candy Cane Pie from Baker's Square during the Christmas season. The bright red swirls of candy cane sauce make it a visually appealing and celebratory treat.
Baker's Square's Candy Cane Pie
Hey there, fellow foodies! Melly here, coming at you with a deliciously festive treat that's sure to sleigh this holiday season. We're talking about the one, the only, Baker's Square Candy Cane Pie - a Christmas icon that's been gracing tables for years. But this time, we're putting a homemade spin on it that'll have you saying "oh em gee" after every bite!
Now, I know what you're thinking - "Jenny, why mess with a classic?" Well, let me tell you, this isn't your average remake. We're taking all the elements that make the original so irresistible and kicking them up a notch (or ten!).
First off, let's talk about what makes the Bakers Square version so darn crave-worthy. It's that perfect balance of refreshing peppermint ice cream swirled with ribbons of candy cane sauce, all nestled in a crispy chocolate crust. It's like a winter wonderland in your mouth, minus the frostbite.
But here's where we're taking it to new heights, folks. Instead of settling for a store-bought crust, we're crafting a buttery, candy cane-infused graham cracker base that'll have you weak in the knees. And that ice cream filling? We're folding in real whipped cream for a light-as-air texture that'll melt on your tongue.
Now, the real star of the show is that homemade candy cane sauce. We're talking a vibrant, ruby-red sauce made from scratch, with crushed candy canes lending that unmistakable minty punch. And let's not forget the crunch factor - we're sprinkling even more candy cane bits on top for a festive crackle in every bite.
I know, I know, it sounds like a lot of work. But trust me, this bad boy is worth every second of effort. Plus, it's the perfect opportunity to get the whole family involved in some good old-fashioned holiday baking (or, you know, just lick the bowl - no judgment here!).
Now, a quick disclaimer: This recipe is not for the faint of heart (or those watching their waistlines). It's a full-on, unapologetic indulgence that'll have you reaching for those stretchy pants. But hey, it's the holidays! Live a little, am I right?
So, there you have it, folks - a homemade take on a beloved classic that's sure to become a new tradition in your household. Get ready to impress your friends and family with this showstopper of a dessert. Just don't blame me when they're begging for the recipe (and maybe a slice or two to go)!
Candy Cane Crunch Pie Recipe
prep time with cook time.
Serves 8 slices and contains approximately 550 calories per slice.
American / Dessert
Ingredients
Crust:
- 1 1/2 cups crushed candy cane pieces (about 12-15 standard size candy canes)
- 1 1/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
Filling:
- 1 quart peppermint ice cream, slightly softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp peppermint extract
- Red food coloring (optional)
Candy Cane Sauce:
- 1 cup crushed candy canes
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp corn syrup
- 1/2 tsp peppermint extract
Directions
- For the crust, mix together crushed candy canes, graham crumbs, melted butter and sugar until well combined. Press firmly into a 9-inch pie plate. Freeze for 30 minutes.
- For the filling, beat the cream, powdered sugar and extract until stiff peaks form. Fold in the softened peppermint ice cream and a few drops of red food coloring if desired.
- Spread the filling evenly over the crust. Freeze for 2 hours.
- For the sauce, combine crushed candy canes, sugar, water and corn syrup in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently, until thickened. Remove from heat and stir in extract.
- Allow sauce to cool slightly. Drizzle over the frozen pie in a spiral pattern from the center outwards.
- For added crunch, sprinkle extra crushed candy canes over the top of the pie.
- Freeze for at least 4 more hours before slicing. Allow to sit at room temperature for 5 minutes before serving.
This pie has layers of minty ice cream, a crispy candy cane crust, and a vibrant red candy cane sauce swirled on top for a festive, holiday treat!
Check this video out about Baker's Square's Candy Cane Pie.
Rated 4.9 by 27 reviewers.
Recipe Tags: Baker's Square's Candy Cane Pie, Baker's Square's Candy Cane Pie Recipe
Published by: Dish Dupes
Baker's Square's Candy Cane Pie FAQ
Why make this pie from scratch instead of just buying the Bakers Square version? Homemade versions allow you to control the quality of ingredients and customize the recipe to your tastes. You can make a crust from scratch, use premium ice cream and candy canes, and adjust the sweetness levels. The process is also fun for holiday baking.
What type of candy canes should I use? Opt for high-quality peppermint candy canes, not bargain brands which can taste artificial. Crushed candy canes provide texture in the crust and topping, while also flavoring the sauce.
Can I use a pre-made graham cracker crust? You can, but making the crust from scratch with crushed candy canes baked in creates a superior flavor and crisp texture. The candy cane pieces give it a festive crunch.
How can I prevent the crust from getting soggy? Be sure to pre-bake the crust for the recommended time before adding the filling. You can also brush the interior with an egg wash to create a moisture barrier. Freezing it fully before adding the filling helps too.
What's the best way to fold the whipped cream into the ice cream without deflating it? Work quickly when folding in whipped cream to the slightly softened ice cream. Use a gentle folding motion and be careful not to overmix, which can cause the air pockets to collapse.
How do I get that perfect red swirl for the candy cane sauce? Allow the homemade sauce to thicken and cool slightly before drizzling it over the frozen pie in a spiral pattern from the center outwards using a spoon or piping bag.
Can this pie be made in advance? Absolutely! In fact, it needs extensive freezing time, so it's perfect to make 1-2 days ahead. Just allow it to sit at room temperature for 5-10 minutes before slicing and serving.
How should I slice the frozen pie cleanly? Use a sharp, thin-bladed knife dipped in hot water and wipe it clean between slices for perfect portions. Let the sliced pieces sit for 5 minutes to soften slightly before eating.
How long can the leftovers keep? Tightly wrapped in plastic, leftover slices will keep for 5-7 days in the freezer. Let them temper for 10-15 minutes at room temp before eating.
Can I substitute any other flavors? The beauty of a homemade version is you can get creative! Try different ice cream flavors like chocolate mint, or mix up the candy toppings with crushed chocolate mints or toffee bits.
