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.
Ingredients
Scale
Crust
- 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)
Filling
- 1 cup white chocolate chips
- 16 oz cream cheese, softened (use dairy-free if needed)
- ⅓ cup coconut sugar
- 1 tsp peppermint extract
Decoration
- Whipped coconut cream
- Candy canes
- Extra red and green sprinkles
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
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: White Chocolate Candy Cane Pie, holiday dessert, peppermint pie, gluten free pie, almond flour crust, festive pie recipe
