Bakers Square Candy Cane Pie Recipe
Bakers Square Candy Cane Pie Recipe is an outstanding delight you must try on holidays and other special occasions. It is filled with a superb combo of peppermint, chocolate, and Oreo crust along with the rich and creamy whipped cream.
Ingredients
- Pre-made Oreo cookie crusts = 2, 6 inches each
For the white chocolate filling:
- White baking chocolate = 4 oz
- Mint extract = ⅛ tsp, about a pinch
For chocolate filling:
- Butter = 12 tbsp
- Semi-sweet baking chocolate = 4 oz
- Sugar = ¾ cup
- Milk = 2 tbsp
- Whipped heavy cream = 1 cup
- Eggs = 3
- Vanilla extract = 1 tsp
For whipped topping:
- Crushed round peppermint candies = 8
- Powdered sugar = ⅓ cup
- Vanilla extract = ½ tsp
Instructions
- Add heavy cream to a container. Attach a whisk with the electric mixer and beat the heavy cream with it. Keep beating until the soft peaks start to appear and the cream is properly whipped. Transfer it to another bowl and place in the refrigerator.
- Add the baking chocolate in a microwave safe container. Then melt the chocolate in the microwave with 30 seconds intervals until the chocolate is completely melted. Stir the chocolate after every 30 seconds. Allow the melted chocolate to cool.
- Take a bowl and add the cracked open eggs in it. Then add vanilla extract and milk and whisk with an electric mixer. Transfer the egg mixture into a heat proof bowl or container.
- Take a medium sized saucepan and fill about ½ inch of it with water. Bring the water to a boil and then simmer it. In the simmering water, place the heat proof bowl with egg mixture in it.
- Keep stirring the eggs from time to time. Check the temperature with a thermometer and aim for 160 degrees Fahrenheit. When this temperature is achieved, get back to the electric mixer. Beat the egg mixture again for 8 minutes. Place the mixture aside.
- Take a separate bowl and add sugar and butter in it. Beat them together for 3 minutes.
- Then slowly add the melted chocolate and egg mixture in sugar and butter mixture. Beat all of them together to combine them well.
- When the heavy cream mixture is ready, fold it cautiously and spread it on the premade oreo crust.
- Prepare the white chocolate filling in the same way by first whisking the mint extract and heavy cream together and then repeating the same steps as they are used for making chocolate filling.
- Spread the white chocolate filling over the chocolate filling that was previously spread on the oreo crust. Wrap in a saran wrap and place the pie in the refrigerator.