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White Chocolate Candy Cane Pie Recipe

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★★★★★

4.9 from 134 reviews

This White Chocolate Candy Cane Pie is a festive and creamy dessert perfect for the holiday season. Featuring a tender almond and tapioca flour crust with red and green sprinkles, it is filled with a smooth white chocolate and peppermint-infused cream cheese filling. Topped with whipped coconut cream, extra sprinkles, and candy cane decorations, this pie offers a delightful combination of textures and flavors that bring a refreshing minty twist to a classic creamy pie.

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

Toppings

  • Whipped coconut cream
  • Candy canes

Instructions

  1. Beat Wet Ingredients: Preheat the 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 with paddle attachment until well mixed and the coconut sugar is partially dissolved.
  2. Mix Dry Ingredients: Fold in the almond flour, tapioca flour, and baking soda into the wet mixture until fully incorporated. The dough will be soft and slightly crumbly. Gently fold in the red and green sprinkles.
  3. Prepare Crust: Grease a 9-inch springform pan with oil. Pour the dough into the pan and use a measuring cup to press it evenly, forming about a 1-inch barrier around the edges to create a sturdy crust.
  4. Bake Crust: Poke a few holes in the bottom of the crust with a fork. Bake in the preheated oven for 20 to 24 minutes, or until the edges turn golden brown. Remove and let cool completely while preparing the filling.
  5. Melt White Chocolate: Melt the white chocolate chips gently over low heat in a skillet or in a heatproof bowl placed over simmering water. Stir continuously until smooth, then set aside to cool slightly.
  6. Prepare Filling: In a bowl or stand mixer, beat the softened cream cheese with coconut sugar and peppermint extract using the paddle attachment until creamy. Some coconut sugar clumps are okay.
  7. Combine Filling Ingredients: Add the melted white chocolate to the cream cheese mixture and mix thoroughly. Beat until the coconut sugar dissolves completely and the mixture takes on a tan peanut butter color.
  8. Assemble Pie: Pour the filling batter into the cooled crust. Use an uneven spatula to level the top for a rustic look.
  9. Chill Pie: Transfer the pie to the refrigerator to set for at least 6 hours, preferably overnight, to achieve the best texture.
  10. Decorate: Once set, pipe whipped coconut cream around the edges of the pie. Sprinkle additional red and green sprinkles over the top and place two candy canes in the center as decoration.
  11. Serve: Slice the pie with a thin knife, wiping the knife clean between slices to ensure neat portions. Serve chilled for a refreshing dessert experience.

Notes

  • Use dairy-free cream cheese and coconut-based whipped cream to make the pie vegan and dairy-free if desired.
  • For best results, let the pie chill overnight to fully set and develop flavors.
  • Red and green sprinkles add festive colors but can be omitted or replaced with crushed peppermint candy.
  • If you don’t have a springform pan, a regular 9-inch pie dish can be used but adjust handling the crust carefully.
  • White chocolate should be melted gently to avoid burning; a double boiler method is preferred.
  • When slicing, clean your knife between cuts for clean and neat slices.

Keywords: white chocolate pie, candy cane pie, peppermint dessert, holiday pie, gluten free dessert, cream cheese pie, festive dessert

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