White Chocolate Candy Cane Pie
White Chocolate Candy Cane Pie: A Delightful Holiday Treat
The White Chocolate Candy Cane Pie is a delightful dessert that perfectly captures the joy of the holiday season. With its creamy filling, delightful crunch, and festive candy cane topping, this pie is not only delicious but also visually striking. Whether you’re hosting a holiday party or simply want to treat your family, this pie is sure to be a hit.
Why Make This Recipe
This recipe is a must-try for several reasons. First, it combines the rich flavors of white chocolate and peppermint, creating a perfect balance of sweetness and freshness. Second, it’s a festive dessert that adds a decorative touch to your holiday table. Lastly, if you’re looking for a gluten-free option, this pie uses almond flour and coconut sugar, making it suitable for various dietary needs.
How to Make White Chocolate Candy Cane Pie
Below, you’ll find a step-by-step guide to making this delicious dessert.
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 (for the filling)
- 1 tsp peppermint extract
- Whipped coconut cream (for topping)
- Candy canes (for decoration)
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until well combined.
- Fold in the almond flour, tapioca flour, and baking soda until the mixture is smooth. The dough will be soft and slightly crumbly.
- Add the sprinkles and gently mix them into the dough.
- Grease a 9-inch springform pan and pour the dough into it. Press it evenly into the bottom and up the sides to create a barrier.
- Poke a few holes in the bottom with a fork and bake for 20-24 minutes until golden brown around the edges. Allow it to cool.
- For the filling, melt the white chocolate over low heat or using a double boiler until smooth and set aside to cool slightly.
- In a separate bowl, beat the softened cream cheese with ⅓ cup coconut sugar and peppermint extract until creamy.
- Mix in the melted white chocolate and blend until well incorporated and smooth.
- Pour the filling into the cooled crust and level the top with a spatula.
- Refrigerate the pie for at least 6 hours, preferably overnight, to set.
- Once set, top with whipped coconut cream, extra sprinkles, and place two candy canes in the center for decoration.
- Slice with a thin knife, cleaning the knife after each cut for clean pieces.
How to Serve White Chocolate Candy Cane Pie
Serve the pie chilled, sliced into wedges, and topped with additional whipped coconut cream and crumbled candy canes for a festive touch. This visually appealing dessert is perfect for holiday parties or family gatherings.
How to Store White Chocolate Candy Cane Pie
Store any leftovers covered in the refrigerator for up to 4 days. If you want to save it for a longer period, slice and freeze individual portions, then wrap them tightly in plastic wrap and aluminum foil.
Tips to Make White Chocolate Candy Cane Pie
- Ensure your cream cheese is softened to room temperature for a smoother filling.
- If you want to make the pie even more festive, consider adding a layer of crushed candy canes on top of the whipped cream.
- Experiment with different types of chocolate or extracts for unique flavor variations.
Variations
You can customize this recipe by substituting the white chocolate with dark chocolate or using peppermint bark instead of candy canes for a different taste. For a nut-free version, you can use oat flour or gluten-free flour mixes.
FAQs
1. Can I use regular sugar instead of coconut sugar?
Yes, you can substitute regular sugar for coconut sugar, but keep in mind that it may slightly alter the flavor and texture.
2. Is there a dairy-free option for this recipe?
Absolutely! You can use dairy-free cream cheese and whipped coconut cream to make this pie entirely dairy-free.
3. How can I make the pie vegan?
To make this pie vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and ensure all other ingredients are plant-based.
Enjoy creating and sharing this delightful White Chocolate Candy Cane Pie with friends and family, and watch it become a holiday favorite!
White Chocolate Candy Cane Pie
Ingredients
For the crust
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 Tbsp coconut oil (melted)
- ¾ cup coconut sugar
- 2 cups almond flour Gluten-free
- ¼ cup tapioca flour
- ½ tsp baking soda
- 1 Tbsp red and green sprinkles Plus more for decorating
For the filling
- 1 cup white chocolate chips
- 16 oz cream cheese (softened) Use dairy-free if needed
- ⅓ cup coconut sugar For the filling
- 1 tsp peppermint extract
- Whipped coconut cream For topping
- Candy canes For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until well combined.
- Fold in the almond flour, tapioca flour, and baking soda until the mixture is smooth. The dough will be soft and slightly crumbly.
- Add the sprinkles and gently mix them into the dough.
- Grease a 9-inch springform pan and pour the dough into it. Press it evenly into the bottom and up the sides to create a barrier.
- Poke a few holes in the bottom with a fork and bake for 20-24 minutes until golden brown around the edges. Allow it to cool.
Filling
- For the filling, melt the white chocolate over low heat or using a double boiler until smooth and set aside to cool slightly.
- In a separate bowl, beat the softened cream cheese with ⅓ cup coconut sugar and peppermint extract until creamy.
- Mix in the melted white chocolate and blend until well incorporated and smooth.
- Pour the filling into the cooled crust and level the top with a spatula.
- Refrigerate the pie for at least 6 hours, preferably overnight, to set.
Decoration
- Once set, top with whipped coconut cream, extra sprinkles, and place two candy canes in the center for decoration.
Serving
- Serve the pie chilled, sliced into wedges, and topped with additional whipped coconut cream and crumbled candy canes for a festive touch.
