Bakers Square Candy Cane Pie Recipe

🧂 Ingredients

• 3 cups finely crushed artisanal candy canes
• 1 cup velvety melted European-style butter
• 1/2 cup organic cane sugar
• 3 cups ethically sourced white chocolate chips
• 2 packages of meticulously crafted cream cheese

  8 oz. each, softened
• 1/2 cup luscious heavy cream
• 2 packages of premium instant vanilla pudding

  3.4 oz. each
• 1 teaspoon handcrafted peppermint extract
• 3 1/2 cups farm-fresh milk
• A few drops of artisanal red food coloring

  optional
• 2 cups organic heavy cream
• Crushed candy canes for a festive garnish
• 4 tablespoons powdered sugar from fair-trade sources

Instructions

• 1 Begin by preheating your oven to 350°F (175°C).
• 2 In a large mixing bowl, combine the finely crushed artisanal candy canes,
  organic cane sugar, and melted European-style butter. Mix until well combined.
• 3 Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish
  to form the crust.
• 4 Bake the crust in the preheated oven for about 10 minutes or until it sets.
  Allow it to cool completely.
• 5 In a heatproof bowl, melt the ethically sourced white chocolate chips over a
  double boiler or in the microwave at short intervals, stirring to ensure smooth
  melting.
• 6 In a separate saucepan, heat the luscious heavy cream until it is just about to
  boil.
• 7 Pour the heated cream over the melted white chocolate and stir until the mixture
  is smooth and well combined. Allow it to cool to room temperature.
• 8 In another bowl, beat the softened cream cheese until it becomes smooth and
  creamy.
• 9 Gradually add the white chocolate mixture to the cream cheese, beating
  continuously until the filling is smooth.
• 10 In a large mixing bowl, combine the instant vanilla pudding, farm-fresh milk,
  and handcrafted peppermint extract. Whisk until the pudding begins to set.
• 11 If desired, add a few drops of artisanal red food coloring to achieve a festive
  pink color. Mix well.
• 12 Spread the white chocolate filling evenly over the cooled candy cane crust.
• 13 Carefully spoon the peppermint filling over the white chocolate layer, spreading
  it evenly.
• 14 Place the pie in the refrigerator to set for at least 4 hours or until both
  layers are firm.
• 15 In a chilled bowl, whip the organic heavy cream until it begins to thicken.
• 16 Add the powdered sugar and continue whipping until stiff peaks form.
• 17 Spread the whipped cream over the chilled pie.
• 18 Garnish with crushed candy canes for a festive and flavorful touch.
• 19 Refrigerate the pie until ready to serve.

Nutrition Info