Name: White Chocolate Candy Cane Pie Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 6 h 44 min
Cuisine: American
Ingredients: 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 (plus more for decorating); 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; Extra red and green sprinkles

Jump to Recipe

If you’re searching for the ultimate festive treat that’s creamy, refreshing, and just a little bit magical, look no further than the White Chocolate Candy Cane Pie. This dessert brings together the sweetness of white chocolate and the crisp, cool peppermint flavor of candy canes, all layered onto a tender, subtly spiced crust. It’s wonderfully rich but never overwhelming, striking a perfect balance that will have you coming back for seconds. Whether you’re hosting a holiday gathering or just craving a slice of seasonal joy, this White Chocolate Candy Cane Pie is a guaranteed crowd-pleaser that’s as beautiful as it is delicious.

Ingredients You’ll Need

The beauty of this White Chocolate Candy Cane Pie lies in its simple but carefully chosen ingredients. Each one plays a key role in building that creamy texture, festive flavor, and perfect crust that makes this pie so irresistible.

1 egg: Acts as the binder, holding the crust ingredients together for that ideal crumbly-but-structured base.
1 tsp vanilla: Adds a warm, sweet aroma that enhances the overall flavor profile.
1 tsp almond extract: Gives a subtle nutty depth complementing the almond flour crust perfectly.
4 Tbsp coconut oil (melted): Provides moisture and tenderness while keeping the crust dairy-free friendly.
¾ cup coconut sugar: Brings natural sweetness with a slightly caramel-like undertone to both the crust and filling.
2 cups almond flour: Creates a rich, nutty base for the crust with a tender crumb.
¼ cup tapioca flour: Adds lightness and a touch of chewiness to the crust texture.
½ tsp baking soda: Helps the crust rise just enough for a perfect bite.
1 Tbsp red and green sprinkles (plus more for decorating): Inject festive color and a playful crunch in every bite.
1 cup white chocolate chips: The star ingredient for the luscious, creamy filling that’s both sweet and smooth.
16 oz cream cheese (softened, dairy-free if needed): Delivers that classic pie creaminess and tangy balance to the sweet white chocolate.
⅓ cup coconut sugar: Sweetens the filling naturally, without overpowering the peppermint notes.
1 tsp peppermint extract: Gives that crisp, festive mint flavor reminiscent of holiday candy canes.
Whipped coconut cream: Perfect for a dairy-free, fluffy topping that lightens each bite.
Candy canes: Classic crunchy candy to add decoration and a minty snap.

How to Make White Chocolate Candy Cane Pie

Step 1: Prepare the Crust

Start by preheating your oven to 350 degrees Fahrenheit. Beat the egg, vanilla, almond extract, melted coconut oil, and coconut sugar together using a hand or stand mixer until the sugar is semi-dissolved and the mixture is smooth. This will give the crust just the right moistness and flavor to set the stage for your pie.

Step 2: Incorporate the Flours and Sprinkles

Next, gently fold in the almond flour, tapioca flour, and baking soda until everything is well combined. The texture you’re aiming for is soft and slightly crumbly. Carefully fold in those festive red and green sprinkles to add a burst of color and fun right into the crust.

Step 3: Shape and Bake the Crust

Grease a 9-inch springform pan with coconut oil, then press the dough evenly into the bottom and about an inch up the sides of the pan. Use the back of a measuring cup to firmly pack the dough, creating a sturdy shell for your pie. Poke a few holes into the crust with a fork to prevent bubbling, then bake for about 20 to 24 minutes until the edges begin to turn a gorgeous golden brown. Allow it to cool completely before moving on.

Step 4: Melt the White Chocolate

While the crust cools, slowly melt the white chocolate chips over low heat in a skillet or a heat-proof bowl set over simmering water. Stir constantly until silky smooth and set aside to cool just a bit so it won’t curdle the cream cheese in the next step.

Step 5: Prepare the Filling

Beat the softened cream cheese, coconut sugar, and peppermint extract together with a paddle attachment until creamy and smooth. Don’t worry if you see a few sugar clumps; they’ll dissolve shortly. Slowly incorporate the melted white chocolate, beating until the mixture is completely combined and turns a lovely tan color, signaling those flavors are fully melded.

Step 6: Assemble and Chill

Pour the filling into the cooled crust and level the surface with an uneven spatula to give your pie that homemade feel. Place the pie in the refrigerator to chill for at least 6 hours, ideally overnight, to let the filling firm up and the flavors mingle beautifully.

Step 7: Decorate and Serve

Once set, pipe fluffy whipped coconut cream around the edges, sprinkle with extra festive sprinkles, and nestle two candy canes in the center for the perfect seasonal finishing touch. When ready to serve, slice cleanly with a thin knife, wiping it between cuts for flawless slices.

How to Serve White Chocolate Candy Cane Pie

Garnishes

A drizzle of additional melted white chocolate or a dusting of crushed candy canes adds a gleaming festive touch. Fresh peppermint leaves or a few extra dollops of whipped coconut cream will lift the presentation to wow-worthy status.

Side Dishes

This pie shines as the grand finale but pairs beautifully with simple accompaniments like a warm cup of peppermint tea or a glass of creamy eggnog. For a lighter note, serve alongside fresh berries or a citrus fruit salad to balance the richness.

Creative Ways to Present

Try serving this pie in mini springform pans or as individual slices topped with mini candy cane shards for charming holiday parties. You can also layer the pie filling into clear glasses with cookie crumbs and whipped cream for an elegant trifle twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftovers covered in the refrigerator for up to 5 days. The flavors often deepen after resting a day or two, making your White Chocolate Candy Cane Pie even more delicious as time goes on.

Freezing

This pie freezes beautifully wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving to maintain its luscious texture and flavor integrity.

Reheating

Because this is a chilled, no-bake filling pie, reheating is not recommended. Instead, allow it to come to room temperature for 15-20 minutes before serving to soften the cream cheese layer slightly for the best texture.

FAQs

Can I make the White Chocolate Candy Cane Pie dairy-free?

Absolutely! This recipe already uses coconut oil and whipped coconut cream for a dairy-free alternative. Just be sure to choose dairy-free white chocolate chips and cream cheese, which are becoming more widely available at grocery stores.

What can I use instead of coconut sugar?

If you don’t have coconut sugar, you can substitute an equal amount of brown sugar or organic cane sugar. These will still bring the desired sweetness and moisture, but the flavor will be slightly different and less caramel-like.

How do I get clean slices when serving?

Using a thin knife warmed under hot water and wiped clean between each cut helps you get those perfect, neat slices without any sticking or tearing of the pie.

Can I make this pie nut-free?

Since the crust relies on almond flour, try substituting with oat flour or a gluten-free flour blend, but note that the texture will be softer and the flavor different. Experimentation is key!

How long does the pie need to chill?

For best results, chill the pie for at least 6 hours to let the filling set firmly. Overnight chilling is ideal to develop the flavor and texture fully.

Final Thoughts

This White Chocolate Candy Cane Pie is truly one of those desserts that feels like a big warm holiday hug on a plate. Its creamy layers, festive flair, and the perfect balance of sweet and minty make it a must-try for the season. Trust me, once you take a bite, you’ll want this pie to become a new holiday tradition in your home as much as it is in mine.

White Chocolate Candy Cane Pie Recipe

★★★★★

4.8 from 14 reviews

Author: lilan
Total Time: 6 hours 44 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

This White Chocolate Candy Cane Pie is a festive and creamy dessert perfect for the holiday season. Featuring a tender almond and coconut flour crust studded with colorful sprinkles, it’s filled with a dreamy white chocolate and peppermint cream cheese filling. Topped with whipped coconut cream and candy cane decorations, this pie is both visually stunning and delightfully delicious. It’s also gluten-free and can be made dairy-free with simple swaps.

Instructions

Beat the wet ingredients: Preheat oven to 350°F. In a mixing bowl, beat together the egg, vanilla extract, almond extract, melted coconut oil, and coconut sugar using a hand mixer or stand mixer until well combined and the sugar is semi-dissolved.
Mix in dry ingredients: Fold in almond flour, tapioca flour, and baking soda until just incorporated. The dough will be soft and slightly crumbly. Gently fold in 1 tablespoon of red and green sprinkles.
Prepare the crust: Grease a 9-inch springform pan with oil. Pour the dough into the pan and press it evenly into the bottom and about 1 inch up the sides to form a sturdy crust.
Bake the crust: Poke a few holes in the bottom of the crust with a fork to prevent bubbling. Bake for 20-24 minutes or until edges turn golden brown. Remove from oven and let cool completely while preparing the filling.
Melt white chocolate: Gently melt white chocolate chips in a skillet over low heat or in a heat-proof bowl over simmering water, stirring continuously until smooth. Set aside to cool slightly.
Prepare filling base: In a mixer bowl, beat softened cream cheese with coconut sugar and peppermint extract until creamy. Small clumps of coconut sugar are fine.
Combine filling: Add the melted white chocolate to the cream cheese mixture and beat well until fully incorporated and the mixture turns a tan, peanut butter-like color.
Fill the crust: Pour the filling over the cooled crust, spreading it evenly with an offset or uneven spatula.
Chill the pie: Refrigerate the pie for at least 6 hours, preferably overnight, to allow the filling to set properly.
Decorate: Once set, pipe whipped coconut cream around the pie edges, sprinkle extra red and green sprinkles over the top, and place two candy canes in the center for a festive finish.
Serve: Slice the pie with a thin knife, wiping it clean between slices for neat and clean pieces. Enjoy your festive White Chocolate Candy Cane Pie!

Notes

This recipe can be made dairy-free by using dairy-free cream cheese and white chocolate chips.
Ensure the crust cools completely before adding the filling to prevent melting.
Use a knife dipped in hot water and wiped dry to help achieve clean pie slices.
Store leftover pie covered in the refrigerator for up to 3 days.
You can substitute almond flour with other nut flours but results may vary.

Prep Time: 20 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American