Copycat Baker’s Square Candy Cane Pie

by **Stef** Wed May 13, 2015 1:50 pm

Time needed

1 hour preparation + 45 min cooking

Serving Size / Yield

6 servings

Ingredients

2 eggs
3 tbsp. almond milk
1 tsp. peppermint extract
5 oz. white baking chocolate, melted
2 cups whipping cream
1 tsp. vanilla extract
10 peppermint candies, crumbled

Directions

Combine peppermint extract and whipping cream in a bowl. Stir until well combined and creamy. In a separate bowl, combine eggs and almond milk. Mix until thoroughly combined. Combine peppermint mixture, egg mixture, and 1 cup whipping cream in a large bowl. Mix thoroughly so mixture remains a creamy consistency. Pour mixture into a small cake pan. Cool for about 2 hours. Combine 1 cup whipping cream, vanilla extract, and peppermint candies into a large bowl. Mix thoroughly until all ingredients are well combined. Remove pie from freezer and spread the peppermint mixture over the pie. Freeze for about 45 minutes. Serve.