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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie
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Indulge in the festive spirit with this delightful White Chocolate Candy Cane Pie, a holiday dessert sure to impress your family and friends. Featuring a buttery almond flour sugar cookie crust, this creamy pie is filled with rich white chocolate and invigorating peppermint, topped off with fluffy whipped coconut cream and decorative candy canes. Perfect for any festive occasion, whether it’s a holiday gathering or a cozy night in, this gluten-free and dairy-free treat will be the star of your dessert spread. Easy enough for novice bakers yet impressive enough to wow your guests, this pie captures the essence of the season in every bite.

Ingredients

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  • 1 egg
  • 1 tsp vanilla extract
  • 4 Tbsp melted coconut oil
  • 2 cups almond flour
  • ¾ cup coconut sugar
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • 1 cup white chocolate chips
  • 16 oz dairy-free cream cheese
  • ⅓ cup coconut sugar
  • 1 tsp peppermint extract
  • Whipped coconut cream (for topping)
  • Candy canes (for decoration)
  • 1 Tbsp red and green sprinkles (plus more for decorating)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat together egg, vanilla extract, melted coconut oil, and coconut sugar until smooth.
  3. Fold in almond flour, tapioca flour, and baking soda until combined; gently add sprinkles.
  4. Press mixture into a greased 9-inch springform pan; bake for 20-24 minutes until golden.
  5. Melt white chocolate chips over low heat; allow to cool slightly.
  6. Beat softened cream cheese with coconut sugar and peppermint extract until creamy; mix in cooled white chocolate.
  7. Pour filling into cooled crust; refrigerate for at least 6 hours or overnight.
  8. Once set, pipe on whipped coconut cream and decorate with candy canes.

Nutrition

Find it online: https://ketodeliciousdishes.com/white-chocolate-candy-cane-pie/