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White Chocolate Candy Cane Pie Recipe

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★★★★★

4.7 from 126 reviews

This White Chocolate Candy Cane Pie is a festive and creamy dessert perfect for the holidays. It features a soft almond and coconut sugar crust studded with festive sprinkles, topped with a rich white chocolate and peppermint cream cheese filling. Garnished with whipped coconut cream, extra sprinkles, and candy canes, this pie is both visually stunning and irresistibly delicious, offering a refreshing peppermint twist in every bite.

Ingredients

Scale

Crust

  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 Tbsp melted coconut oil
  • 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

  1. Beat the wet ingredients and sugar. Preheat your oven to 350°F. In a mixing bowl, beat together the egg, vanilla extract, almond extract, melted coconut oil, and coconut sugar with a hand mixer or stand mixer until well combined and the sugar is partially dissolved.
  2. Incorporate dry ingredients. Gently fold in the almond flour, tapioca flour, and baking soda until the mixture is uniform but still soft and slightly crumbly. Add the red and green sprinkles and fold them in carefully.
  3. Prepare and shape crust. Grease a 9-inch springform pan with oil. Transfer the dough into the pan and use a measuring cup to press it evenly, forming a 1-inch edge around the pan to create a sturdy crust wall.
  4. Bake the crust. Poke holes in the bottom of the crust with a fork to prevent bubbling. Bake in the preheated oven for 20 to 24 minutes until the edges turn golden. Remove and let cool completely.
  5. Melt the white chocolate. Using a small skillet over low heat or a double boiler setup, melt the white chocolate chips, stirring constantly until smooth. Set aside to cool slightly.
  6. Make the filling. In a clean bowl or mixer, beat the softened cream cheese with coconut sugar and peppermint extract until creamy. Some slight sugar clumps are fine at this stage.
  7. Combine filling ingredients. Add the melted white chocolate to the cream cheese mixture and mix thoroughly until fully incorporated and the mixture turns a light tan color.
  8. Assemble the pie. Pour the filling into the cooled crust and use an offset or uneven spatula to smooth the top evenly.
  9. Chill to set. Refrigerate the pie for at least 6 hours, preferably overnight, to allow it to fully set.
  10. Decorate before serving. Once set, pipe whipped coconut cream around the edges of the pie, sprinkle additional red and green sprinkles on top, and place two candy canes in the center for a festive garnish.
  11. Serve. When ready, slice the pie with a thin, sharp knife. For clean slices, wipe the knife clean between cuts.

Notes

  • The crust dough is soft and slightly crumbly—press firmly into the pan for best results.
  • If dairy-free is desired, ensure to use dairy-free cream cheese and whipped coconut cream.
  • Melting white chocolate slowly over low heat prevents burning and ensures a smooth texture.
  • Allow the pie to set adequately in the fridge for clean slices and best texture.
  • Clean the knife between each slice for neat serving portions.

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

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