Vertigo’s Vittles

Bakers Square Candy Cane Pie

2 6" Pies


1 Hour

active time

4 Hours

total time


2 - 6" Pre-Made Oreo Pie Crusts

6 eggs

3 Cups Heavy Whipping Cream

1/4 Cup Milk

3 Teaspoons Vanilla Extract

1-1/2 Cups Sugar

6 Sticks Unsalted Butter (3 Cups), Softened

1/8 Teaspoon Mint Extract

4 Ounces Semi-Sweet Baking Chocolate

4 Ounce White Baking Chocolate

1/2 Cup Powdered Sugar

Red/Green Baking Chips or Sprinkles

Andes Mints Crushed (Optional, Garnish)

Peppermint Crunch Crushed (Optional, Garnish)


For the Chocolate Fillings:

With an electric mixer using a whisk attachment, beat 1 Cup of heavy cream until soft peaks appear. Place in a bowl and refrigerate until ready to use.

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

With an electric mixer, whisk together 3 eggs, 1 teaspoon vanilla extract, and 2 tablespoons milk (Mix 1/8 teaspoon peppermint extract for White Chocolate Filling at this point). Whisk for 5 minutes. Place egg mixture in a heatproof glass bowl. Over low heat, place bowl over a medium saucepan filled with 1/2 inch of barely simmering water.

Stir the eggs occasionally until they reach 160 degrees F with an instant read thermometer.

Place eggs back in the electric mixer and whisk for 8 minutes. Set aside.

In the same electric mixer, beat 1-1/2 cups butter and 3/4 cup 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. (Optional, fold in red/green sprinkles or baking chips into white chocolate filling)

For the Homemade Whipped Topping:

Place mixing bowl and whisk attachment in the freezer for 10 to 15 minutes.

Place 1 cup heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract in the mixing bowl and mix on high for 1 to 2 minutes or until soft peaks have formed. Refrigerate until ready to use.


Pour Semi-Sweet Chocolate filling into a 6 inch ready made oreo crust. Cover with saran wrap touching filling so it doesn't form a skin and refrigerate until set.

Pour White Chocolate filling onto Chocolate filling. Cover with saran wrap touching filling so it doesn't form a skin and refrigerate until set.

Spread or pipe whipped topping onto the top of the set chocolate fillings.

Garnish with Crushed Andes Mints and Peppermint Crunch, if desired.

Place pie in the freezer until ready to serve.


You can make your own chocolate graham cracker crust:

1 ½ cups chocolate graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor) (170g)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons butter melted

Combine ingredients and press flat into pie dish. Bake at 350 degrees for 7-10 minutes.

2 6" Pies


1 Hour

active time

4 Hours

total time
Start Cooking