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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie: A Festive Dream Dessert

This White Chocolate Candy Cane Pie is a gluten-free treat with rich flavors, perfect for festive celebrations.
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Prep Time 30 minutes
Cook Time 24 minutes
Chilling Time 1 hour
Total Time 1 hour 54 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 large Egg For a vegan option, use 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 tsp Vanilla Extract Use good quality for best results.
  • 1 tsp Almond Extract Optional; replace with vanilla extract for milder taste.
  • 1/2 cup Coconut Oil Unsalted butter or vegan butter can be substituted.
  • 1/4 cup Coconut Sugar Brown sugar can be used as an alternative.
  • 2 cups Almond Flour Substitute with gluten-free oat or sunflower seed flour for nut-free.
  • 1/4 cup Tapioca Flour Arrowroot flour can be used instead.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1/4 cup Sprinkles (red and green) Ensure gluten-free varieties.
For the Filling
  • 1 cup White Chocolate Chips Use dairy-free chocolate chips for a vegan option.
  • 8 oz Cream Cheese Dairy-free cream cheese can be substituted for vegan version.
  • 1 tsp Peppermint Extract Adjust quantity to taste.
For the Topping
  • 1 cup Whipped Coconut Cream Regular whipped cream can be used for non-dairy option.
  • 1 cup Candy Canes Crushed topping for decoration and flavor contrast.

Equipment

  • 9-inch pie pan
  • mixing bowl
  • Electric mixer

Method
 

Pie Preparation
  1. Preheat the oven to 350°F (175°C). Allow at least 10 minutes for the oven to reach the desired temperature.
  2. In a large mixing bowl, combine the egg, vanilla extract, almond extract, melted coconut oil, and coconut sugar. Whisk until smooth. Gradually fold in almond flour, tapioca flour, and baking soda. Mix until a soft dough forms, then gently incorporate the sprinkles.
  3. Press the dough evenly into a 9-inch pie pan and poke holes into the base with a fork. Bake for 20-24 minutes until the edges are golden brown. Let it cool completely.
  4. In a mixing bowl, blend softened cream cheese, white chocolate chips, coconut sugar, and peppermint extract with an electric mixer until creamy and smooth, about 2-3 minutes.
  5. Once the crust has cooled, pour the filling into the crust and smooth the top with a spatula. Pipe whipped coconut cream around the edges and sprinkle additional sprinkles and crushed candy canes on top.
  6. Refrigerate for at least 1 hour before serving. Use a sharp knife to slice through the filling and crust for clean pieces.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 1mgCalcium: 4mgIron: 6mg

Notes

Ensure to soften the cream cheese and white chocolate chips to room temperature for smooth filling. Cool crust completely before adding filling.

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