Name: White Chocolate Candy Cane Pie Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 6 h 39 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

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Introduction

This White Chocolate Candy Cane Pie is a festive dessert perfect for the holiday season. Creamy, peppermint-infused filling sits atop a buttery almond flour crust studded with colorful sprinkles. It’s a delightful treat that’s sure to impress your family and friends.

A slice of pie with three layers is placed on a white plate. The bottom crust is thick, textured with small colorful bits of red and green, like sprinkles, giving it a rough look. The middle layer is thick and smooth, light brown in color, resembling a creamy filling. The top layer is also light brown, slightly firmer, with a dollop of whipped cream swirled with red and green colors in the center and sprinkled with red and green tiny bits. Next to the pie slice is a small white and red striped candy cane. On the side of the plate, there is a silver fork holding a small piece of the pie. The plate sits on a wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
1 tsp vanilla
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, dairy-free if needed)
⅓ cup coconut sugar
1 tsp peppermint extract
Whipped coconut cream
Candy canes

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, beat together the egg, vanilla, almond extract, melted coconut oil, and ¾ cup coconut sugar until well mixed and the sugar is semi-dissolved. Using a hand mixer or stand mixer with a paddle attachment works best.
Step 2: Fold in the almond flour, tapioca flour, and baking soda until the flour is thoroughly incorporated. The dough will be soft and slightly crumbly. Gently fold in 1 tablespoon of red and green sprinkles.
Step 3: Grease a 9-inch springform pan with oil. Pour the dough into the pan and use a measuring cup to press it evenly. Form about a 1-inch barrier around the edge to create a sturdy crust.
Step 4: Poke a few holes in the crust’s bottom with a fork. Bake in the oven for 20 to 24 minutes, or until the edges turn golden. Let the crust cool while preparing the filling.
Step 5: Melt the white chocolate chips over low heat in a skillet or in a heat-proof bowl set over simmering water. Stir continuously until smooth, then set aside to cool slightly.
Step 6: In a separate bowl or stand mixer, beat the softened cream cheese with ⅓ cup coconut sugar and peppermint extract until creamy. Some small clumps of sugar are fine.
Step 7: Add the melted white chocolate to the cream cheese mixture and mix well. Beat until the mixture turns a light tan color and the sugar is fully dissolved.
Step 8: Pour the filling into the cooled crust and use an offset spatula to smooth the top evenly.
Step 9: Refrigerate the pie for at least 6 hours, preferably overnight, to allow it to set properly.
Step 10: Once set, pipe whipped coconut cream around the edges, sprinkle extra sprinkles on top, and decorate the center with two candy canes.
Step 11: To serve, slice with a thin knife. For clean cuts, wipe the knife after each slice.

Tips & Variations

Use dairy-free cream cheese and coconut whipped cream to make this pie vegan-friendly.
Replace sprinkles with crushed candy canes inside the crust for extra peppermint flavor.
Allow the white chocolate to cool before mixing it into the cream cheese to prevent melting or curdling.
Use a warm knife dipped in hot water for smoother slices.

Storage

Store the pie covered in the refrigerator for up to 5 days. It is best enjoyed chilled. When reheating, this pie is typically served cold, so just allow it to come to room temperature for 10–15 minutes before slicing for easier cutting.

How to Serve

A slice of pie with three visible layers sits on a white plate. The bottom crust is crumbly and speckled with small colorful bits, giving it a textured look. The middle layer is thick and smooth with a light brown color. The top layer is slightly glossy with a dollop of whipped cream at the center, swirled with red and green sprinkles scattered around it. A small candy cane lies next to the pie slice on the plate. A silver fork with a bite-sized piece of the pie rests beside the slice. The background shows a white marbled surface with some candy pieces and a red ribbon partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, this recipe is naturally gluten-free as it uses almond flour and tapioca flour instead of wheat flour.

Can I prepare this pie ahead of time?

Absolutely! The pie tastes best when made a day ahead to allow the filling to set properly. Just keep it refrigerated until serving.