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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie
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Experience the joy of the holidays with our delightful White Chocolate Candy Cane Pie. This creamy, festive dessert features a sugar cookie crust made from almond and tapioca flour, filled with a luscious white chocolate and peppermint blend. Topped with fluffy whipped coconut cream and garnished with colorful candy canes, this pie is not only visually stunning but also gluten-free and dairy-free, making it a perfect treat for everyone at your holiday gatherings. With easy-to-follow steps, even novice bakers will shine in the kitchen while creating this show-stopping dessert that encapsulates the spirit of Christmas.

Ingredients

Scale
  • 1 egg
  • 1 tsp vanilla extract
  • 4 Tbsp coconut oil (melted)
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • 1 cup white chocolate chips (dairy-free if needed)
  • 16 oz dairy-free cream cheese
  • 1 tsp peppermint extract
  • Whipped coconut cream for topping
  • Candy canes for decoration

Instructions

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the egg, vanilla, coconut oil, and coconut sugar until smooth.
  3. Gently fold in almond flour, tapioca flour, baking soda, and festive sprinkles until combined.
  4. Press the dough into a greased 9-inch springform pan and bake for 20-24 minutes until golden.
  5. Melt white chocolate over low heat until smooth; let cool slightly.
  6. Beat softened cream cheese with coconut sugar and peppermint extract until creamy.
  7. Combine melted white chocolate with the cream cheese mixture until smooth.
  8. Pour into the cooled crust and refrigerate for at least six hours or overnight.
  9. Decorate with whipped coconut cream and candy canes before serving.

Nutrition

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

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