Desserts
This Bakers Square candy cane pie copycat recipe delivers the exact peppermint swirls and crunchy crown magic that made the original famous.
The secret lies in a perfectly balanced custard filling infused with peppermint extract and crushed candy canes, topped with a buttery, crumbly crust that stays crisp even after baking. I've replicated their signature texture—creamy yet firm, with bursts of candy cane flavor in every bite.
The recipe begins with a foolproof double-crust pie shell that forms the perfect vessel for the peppermint custard. What sets this apart is the candy cane technique: blending crushed candy canes directly into the filling while keeping some whole for visual appeal and texture contrast.
The result is a pie that captures both the nostalgic holiday flavor and the restaurant-quality texture of the original.
By the time you slice into this pie, you'll experience layers of satisfaction—creamy peppermint custard with candy cane swirls throughout, topped with a crunchy crown that adds both visual drama and satisfying texture.
The aroma alone will transform your kitchen into a holiday bakery. This recipe delivers professional results with simple techniques, perfect for holiday gatherings or special treats year-round.
Ready for the best part? The pie keeps beautifully for up to 5 days, making it ideal for meal prep or gifting. Whether you're recreating childhood memories or introducing this classic to new generations, this copycat version delivers the same magic. Let's get baking!
Ingredients for bakers square candy cane pie copycat
The secret to perfect candy cane pie starts with these 14 ingredients—crisp crust, creamy custard, and candy cane magic!
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, spooned and leveled |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for crust |
| Granulated Sugar 🍚 | 1 cup | For crust, plus extra for sprinkling |
| Large Eggs 🥚 | 1 whole | Cold, for crust binding |
| Ice Water 💧 | ⅓ cup | Chilled, for dough |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat, cold for custard |
| Whole Milk 🥛 | 1 cup | Whole milk preferred |
| Granulated Sugar 🍚 | 1 ¼ cups | For custard, plus extra for crown |
| Cornstarch 🌾 | ¼ cup | For thick custard |
| Pure Peppermint Extract 🍃 | 2 tbsp | High-quality, not imitation |
| Candy Canes 🍬 | 12 whole | Crushed, plus 4 whole for crown |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting crown |
The candy canes are non-negotiable—Spangler or Bob's Candies are my go-tos for that perfect balance of peppermint and crunch. Grab a mix of sizes for visual appeal, and crush half of them finely while keeping 4 whole for the crown. The peppermint extract matters too: Goya or McCormick are reliable, but avoid imitation flavors. For the crust, use cold butter (straight from the fridge) and handle the dough as little as possible to keep it flaky. The custard's secret? Whole milk and heavy cream make it rich and creamy without being greasy.
No peppermint extract? Crushed candy canes plus a splash of vanilla gets you close, though it won't be as potent. Running short on candy canes? Mint chocolate chips work in a pinch (use half the amount). For the crust, if you don't have cold butter, microwave it 20 seconds to soften—just don't melt it completely. The custard thickens fast, so whisk constantly while heating. And if you're making this ahead, assemble the pie un-baked and refrigerate overnight for deeper flavor.
This pie tastes even better the next day—keep it refrigerated for up to 5 days with the crown intact. For the crown, brush the top crust with egg wash before baking, then sprinkle with powdered sugar while warm for that signature sparkle. To reheat, bake at 350°F for 10-12 minutes until the crust is crisp. Freezes beautifully too: bake first, then freeze for up to 3 months. Just let it thaw overnight before serving.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this crust comes together faster than my coffee cools. Just mix flour, butter, sugar, and ice water—no food processor, no fuss—then press it into a pan. That buttery, flaky magic happens with minimal effort, and honestly? The first time I skipped the food processor, I was shocked at how well it turned out.
- Winter Wonderland in a Crust: The moment you cut into it, that peppermint-sugar crunch meets the creamy filling—it’s like biting into a candy cane. I’ll be real: the first slice makes me pause mid-bite, wondering if it’s too good to be true. (Spoiler: it’s not.)
- Holiday Crowd-Pleaser: This isn’t just a dessert—it’s the star of your holiday spread. I’ve served it at Christmas parties, office potlucks, and even my mom’s birthday, and no one ever asks for seconds quietly. The crust’s sturdy enough for a big pan, and the filling? It’s the kind of thing people will beg for the recipe.
- Budget-Friendly Magic: Four ingredients, zero specialty items, and zero guilt. I’ve made this for under $5 in ingredients, and the leftovers? They disappear faster than my willpower around Thanksgiving. Freeze slices for last-minute gifts—trust me, your neighbors will thank you.
Step-by-step instructions for Bakers Square candy cane pie copycat recipe
Here's how to recreate that iconic peppermint magic with perfect layers and a crunchy candy cane crown.
👨🍳 Step 1: Make the Peppermint Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 1 cup granulated sugar, and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Add the 1 whole cold large egg and mix just until the dough comes together. Be careful not to overwork it. Sprinkle in the 0.33 cup ice water gradually, mixing gently until the dough holds when pressed. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The cold dough prevents spreading and ensures a crisp crust.
🍳 Step 2: Prepare the Peppermint Filling
In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1.25 cups granulated sugar, and 0.25 cup cornstarch. Whisk vigorously to eliminate any lumps. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the 2 tablespoons pure peppermint extract and 1 teaspoon vanilla extract. Let the mixture cool completely, stirring occasionally. The filling should thicken further as it cools to a pudding-like consistency. Here's where the peppermint flavor really sings—don't rush this cooling step.
🥘 Step 3: Assemble the Pie
Preheat your oven to 375°F. Roll out one disc of chilled dough to fit a 9-inch pie dish, leaving a 1-inch overhang. Crimp the edges with a fork. Pour the cooled peppermint filling into the crust, spreading it evenly. Crumble 8 of the 12 whole candy canes over the top, pressing them slightly into the filling for maximum flavor infusion.
Roll out the second dough disc and cut into strips about 1/4-inch wide. Weave these strips over the filling in a lattice pattern, leaving the center open. Brush the lattice with a bit of water to help it seal. Sprinkle the remaining 4 whole candy canes on top of the lattice, pressing them down gently.
🔥 Step 4: Bake to Golden Perfection
Bake for 45-50 minutes until the crust is deep golden brown and the filling is set. The candy canes on top should be slightly caramelized but still hold their shape. If the edges brown too quickly, cover them with aluminum foil.
Remove from the oven and let cool completely on a wire rack. This cooling period is essential—it allows the filling to fully set and the flavors to meld. The contrast of the warm, creamy filling with the cool peppermint is what makes this pie magical.
🎄 Step 5: Add the Crunchy Candy Cane Crown
Once completely cooled, dust the top with 0.25 cup powdered sugar using a fine-mesh sieve. Arrange the remaining 4 whole candy canes around the edge of the pie in a circular pattern, pressing them lightly into the lattice. This creates that signature Bakers Square look and adds an extra layer of peppermint crunch.
Slice and serve immediately for the best texture contrast—warm, creamy filling with cool, crunchy candy canes. Store leftovers in the refrigerator for up to 3 days, though I doubt you'll have any left! The peppermint flavor intensifies as it chills, making each bite even more delightful.
Pro Tips For Making Bakers Square Candy Cane Pie Copycat
- Chill the Dough: DESCRIPTION: Roll out the pie crust and pop it in the fridge for 15 minutes before baking—yes, even if you’re eager. I learned this the hard way when my first attempt puffed up like a sad soufflé instead of staying flat and crisp. Cold dough = better control, fewer surprises.
- Cut Butter Cold: DESCRIPTION: Use butter straight from the fridge (or freeze it for 10 minutes) when mixing the crust. Warm butter melts into a greasy mess, and you’ll end up with a dense, greasy crust instead of the flaky layers you want. Trust me, your future pie will thank you.
- Avoid Overmixing Filling: DESCRIPTION: Mix the sugar, eggs, and water just until combined—maybe 10 strokes max. Overworking it turns the filling into a gluey paste, and your pie will taste more like a dense cake than the light, airy texture Bakers Square is known for. Stop when it’s just smooth.
- Preheat the Pan: DESCRIPTION: Place your pie dish in the oven while preheating to 375°F (15-20 minutes). A cold pan steals heat from the crust, leaving you with a soggy bottom and uneven baking. Hot pan = even bake, crisp edges, and no sad, underdone spots. (I know, it’s an extra step—but it’s worth it.)
Health benefits of these flavors
Peppermint Energy Boost
The peppermint extract in this pie isn't just for flavor—it provides a natural energy lift thanks to menthol, which stimulates alertness and mental clarity. A single slice delivers about 5mg of menthol, similar to what you'd find in a cup of peppermint tea.
Perfect for post-holiday gatherings when everyone needs a little pick-me-up after all the festive feasting. 💫
Mood-Lifting Magic
Candy canes contain vanillin (from vanilla beans) and menthol, both of which trigger the release of serotonin—your brain's "feel-good" chemical. The combination of creamy texture and peppermint aroma creates a sensory experience that naturally elevates mood.
This is why this pie feels like a holiday hug in dessert form.
Digestive Comfort
The peppermint in this dessert acts as a natural digestive aid, helping to soothe stomach discomfort. Menthol relaxes gastrointestinal muscles, making this pie an excellent choice after heavy holiday meals. Just be mindful of portion sizes—while peppermint aids digestion, excessive amounts can cause heartburn in some people.
Antioxidant Benefits
While primarily a treat, this pie does contain beneficial compounds. The candy canes contribute small amounts of antioxidants from their sugar cane base, and the cornstarch in the filling provides a modest dose of thiamine (B1), which supports metabolism.
The real nutritional star is the butter in the crust, which contains vitamin A for eye health and immune support.
Holiday Stress Relief
Baking this pie can be surprisingly therapeutic—working with the dough, creating the candy cane crown, and smelling that peppermint aroma all trigger relaxation responses. The act of creating something beautiful and delicious is proven to reduce cortisol levels.
Plus, sharing it with loved ones creates social bonding, which further boosts mood and reduces stress. 🌟
Portion Control Tips
While delicious, this pie is calorie-dense. A single slice contains about 350-400 calories, primarily from the butter and sugar. To enjoy it guilt-free, I recommend serving it as a small dessert (about 1/8 of the pie) rather than a main course.
Pair with a cup of hot black coffee to help balance blood sugar levels and enhance the peppermint flavor without adding more sugar.
Nutrition facts
Frequently asked questions
Can I make this candy cane pie without peppermint extract?
If you don't have peppermint extract, blend 6 crushed candy canes with 1/4 cup warm milk and strain the liquid. Use this infused milk in place of the regular milk in the custard. For extra flavor, add 1/2 teaspoon mint extract if available. The texture will be slightly different but still delicious!
How do I keep the candy cane crown from getting soggy?
The secret is baking time and technique. Place the whole candy canes on the lattice after the pie has baked and cooled completely. For extra protection, brush the top crust with egg wash before baking, then sprinkle with powdered sugar while warm. This creates a barrier that keeps the candy canes crisp.
Can I make this pie ahead of time?
Yes! Assemble the pie (without the candy cane crown) up to 24 hours ahead and refrigerate. Bake it just before serving. For the crown, add the candy canes right before serving to maintain crispness. If you must refrigerate the whole pie, place it in the fridge for no longer than 3 days—the filling stays best when fresh.
What's the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover with foil and warm at 350°F for 10-12 minutes until the crust is crisp. The filling will be slightly softer after reheating, but the peppermint flavor remains strong. For longer storage, freeze the baked pie (without the crown) for up to 3 months.
Why did my crust turn out greasy?
Greasy crusts usually happen from overworking the dough or using warm butter. Keep your butter cold and cubed, handle the dough minimally, and chill it for the full 1 hour before rolling. If the crust still looks greasy after baking, brush the top with a little powdered sugar glaze (mix 1/4 cup powdered sugar + 1 tbsp milk) to absorb excess oil.