Description
Indulge in the holidays with our White Chocolate Candy Cane Pie, a delightful festive dessert that combines creamy white chocolate and refreshing peppermint flavors. This easy-to-make pie is perfect for cozy family dinners. With a sweet sugar cookie crust and a luscious filling topped with whipped cream and candy canes, it’s a showstopper that everyone will love. Plus, it’s gluten-free and dairy-free, ensuring that all your guests can enjoy this delicious treat. Let the flavors of the season come alive in every bite!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine egg, vanilla, almond extract, melted coconut oil, and coconut sugar. Fold in almond flour, tapioca flour, and baking soda until mixed; add sprinkles. Grease a 9-inch springform pan and press the dough evenly into it. Bake for 20-24 minutes until golden; cool.
- Melt white chocolate gently and let cool slightly. Beat softened cream cheese with coconut sugar and peppermint extract until creamy. Mix in melted white chocolate until smooth.
- Pour filling into cooled crust; level the top and refrigerate for at least 6 hours or overnight.
- Serve topped with whipped coconut cream and crushed candy canes.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg