Introduction

This White Chocolate Candy Cane Pie is a festive dessert perfect for the holiday season. It features a tender, slightly crumbly almond flour crust filled with a creamy white chocolate peppermint mixture. Topped with whipped coconut cream and colorful sprinkles, it’s both delightful and visually appealing.

A slice of pie on a white plate shows three layers: the bottom crust is crumbly with red and green flecks; above it is a thick, smooth light brown filling; the top layer is a slightly darker creamy layer with a piped swirl of white whipped cream sprinkled with red and green bits in the center. A striped red and white candy cane lies next to the slice. A silver fork with a piece of pie rests beside the slice. The background is a white marbled texture with a red ribbon and some crumbs scattered around. 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; use 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. 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. Mix until the flour is fully incorporated; the dough will be soft and slightly crumbly. Gently fold in the red and green sprinkles.
Step 3: Grease a 9-inch springform pan with oil. Pour the dough into the pan and press it evenly, forming about a 1-inch barrier around the edges to create a sturdy crust.
Step 4: Poke a few holes in the crust’s bottom with a fork. Bake for 20 to 24 minutes until the edges turn golden. Remove and let cool while preparing the filling.
Step 5: Melt the white chocolate chips over low heat in a skillet, or use a heat-proof bowl 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 coconut sugar clumps are okay.
Step 7: Add the melted white chocolate to the cream cheese mixture and beat until well combined and the sugar has dissolved, turning the mixture a tan color.
Step 8: Pour the filling into the cooled crust and level the top with an uneven spatula for texture.
Step 9: Refrigerate the pie for at least 6 hours, preferably overnight, to set.
Step 10: Once set, pipe whipped coconut cream around the edges. Sprinkle extra red and green sprinkles on top and place two candy canes in the center for decoration.
Step 11: To serve, slice with a thin knife. Clean the knife after each slice for clean cuts.

Tips & Variations

Use dairy-free cream cheese and white chocolate chips to make this pie vegan-friendly.
Chill the dough briefly before pressing it into the pan if it feels too soft to handle.
For a nuttier flavor, toast the almond flour lightly before mixing it in.
Substitute peppermint extract with vanilla extract for a milder filling.

Storage

Store the pie covered in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for 10 minutes before serving. Leftover slices can be frozen wrapped in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before eating.

How to Serve

A round pie on a white plate with a crumbly light brown crust forming the base and edges, filled with a smooth tan layer of filling. On top, there are twelve dollops of white whipped cream decorated with red and green sprinkles, placed evenly around the edge. In the center, two small red and white striped candy canes lay crossed over each other. Around the plate are more small candy cane pieces and festive sprinkles scattered on a white marbled surface, with a vintage silver serving utensil resting next to the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar can be used, but it may slightly alter the flavor and sweetness level.

How do I get clean slices when serving?

Use a thin, sharp knife and wipe it clean between slices to ensure smooth, neat pieces without crumbly edges.