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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie

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Indulge in the festive flavors of this White Chocolate Candy Cane Pie, a delightful dessert that perfectly captures the spirit of the holiday season. With a delicious sugar cookie crust, a creamy white chocolate filling infused with peppermint, and a fluffy whipped coconut cream topping, this pie is not only visually stunning but also packed with rich flavors. Ideal for holiday gatherings, cozy family dinners, or festive parties, this treat is sure to impress guests of all ages. Plus, it’s gluten-free and dairy-free, making it accessible for various dietary preferences. Celebrate the season with every slice!

Ingredients

Scale
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 Tbsp coconut oil (melted)
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • 1 Tbsp red and green sprinkles
  • 1 cup white chocolate chips
  • 16 oz cream cheese (softened; use dairy-free if needed)
  • ⅓ cup coconut sugar
  • 1 tsp peppermint extract
  • Whipped coconut cream
  • Candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until mixed.
  2. Fold in almond flour, tapioca flour, and baking soda until combined. Add sprinkles gently.
  3. Grease a 9-inch springform pan and press the dough evenly into the base and sides.
  4. Bake for 20-24 minutes until golden at the edges; let cool.
  5. Melt white chocolate in a bowl over simmering water; set aside to cool slightly.
  6. In another bowl or mixer, beat cream cheese with coconut sugar and peppermint extract until smooth.
  7. Mix in cooled white chocolate until fully combined.
  8. Pour filling into cooled crust and level the top.
  9. Chill in the fridge for at least six hours or overnight for best results.
  10. Decorate with whipped coconut cream and crushed candy canes before serving.

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