As winter wraps its chilly arms around us, there’s something indescribably comforting about the warmth of baking. The holidays are all about coming together with loved ones, sharing stories, and indulging in delightful treats. And when it comes to holiday desserts, nothing says festive quite like a slice of White Chocolate Candy Cane Pie. This pie embodies the spirit of the season with its creamy filling, festive crunch, and the sweet, nostalgic taste of candy canes.
Why make this recipe?
There’s a certain magic in creating a dessert that not only pleases the palate but also warms the heart. White Chocolate Candy Cane Pie is perfect for holiday gatherings or cozy nights at home, where every bite transports you back to childhood memories of peppermint delights and family traditions. It’s a treat that beckons your guests to gather ’round the table, sharing laughter and love as they savor the creamy goodness amid a symphony of flavors. Plus, it’s simple enough for even the novice baker to master, with a touch of elegance you’ll be proud to present.
How to make White Chocolate Candy Cane Pie
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
- 1 tsp peppermint extract
- Whipped coconut cream
- Candy canes
Directions:
- Preheat your oven to 350°F. In a mixing bowl, combine the egg, vanilla, almond extract, melted coconut oil, and coconut sugar. Beat them together until they’re well mixed and the coconut sugar is semi-dissolved. A hand mixer or stand mixer with the paddle attachment makes this task a breeze!
- Gradually fold in the almond flour, tapioca flour, and baking soda until the mixture is just combined. You want a soft, slightly crumbly texture. Gently stir in the festive sprinkles for that holiday touch!
- Grease a 9-inch springform pan with a little oil, then pour your dough into the pan. Use a measuring cup to press it down tightly, ensuring there’s about a 1-inch barrier around the edges — this will create a lovely crust.
- Poke a few holes in the bottom of the crust with a fork to prevent bubbling, then bake it in the oven for 20 to 24 minutes, or until the edges are golden brown. Let it cool while you whip up the creamy filling.
- For the filling, melt the white chocolate in a skillet over low heat, stirring continuously until it’s smooth and glossy. Alternatively, you can use a heat-proof bowl set over simmering water. Allow it to cool a bit.
- In a separate bowl or with a stand mixer, beat the softened cream cheese with the coconut sugar and peppermint extract until everything is creamy and well combined. A few clumps of coconut sugar are perfectly fine; they will dissolve later.
- Now, add your cooled white chocolate into the cream cheese mixture and blend until smooth and creamy, achieving a delightful tan color that tickles the senses.
- Pour this luscious batter into the cooled crust, smoothing it out with an uneven spatula for a rustic feel, then transfer the pie to the fridge. Let it set for at least 6 hours or preferably overnight; patience is a virtue in the baking world!
- When it’s time to serve, pipe whipped coconut cream around the edges, sprinkle with some extra festive sprinkles, and place two lovely candy canes in the center for that wow factor.
- For a clean slice, run a thin knife under warm water before cutting, and be sure to wipe it after each cut.
How to serve White Chocolate Candy Cane Pie
Serve this stunning pie chilled, and watch the smiles on your guests’ faces as they take their first bites. Pair it with a cup of hot cocoa or a robust coffee to enhance those flavor profiles and keep the conversation flowing!
How to store White Chocolate Candy Cane Pie
Store this pie tightly covered in the fridge for up to a week. However, it’s so delicious you might just finish it long before then!
Tips to make White Chocolate Candy Cane Pie
- Make sure your cream cheese is softened to room temperature for the best texture.
- Feel free to switch up the sprinkles for seasonal themes — you can use all red or all green for a monochrome effect!
- If you’re vegan or dairy-free, use dairy-free cream cheese and coconut cream for the whipped topping.
Variations
For a twist, consider adding crushed ginger snap cookies to the crust for an extra layer of flavor!
FAQs
Can I use regular sugar instead of coconut sugar?
Yes, you can substitute regular granulated sugar, but it may alter the flavor and the nutritional profile slightly.
How can I make this pie gluten-free?
This recipe is naturally gluten-free due to almond and tapioca flour. Just make sure your other ingredients, like the white chocolate, are also gluten-free.
Can I make this pie ahead of time?
Absolutely! This pie actually tastes even better after it sits in the fridge for a day, allowing the flavors to meld beautifully.
As you gather around the table this season, filled with warmth, laughter, and the soft glow of twinkling lights, may this White Chocolate Candy Cane Pie be a centerpiece that sparks joy and delicious moments. Happy baking, and may your holidays be sweetly memorable!
White Chocolate Candy Cane Pie
Ingredients
Method
- Preheat your oven to 350°F.
- In a mixing bowl, combine the egg, vanilla, almond extract, melted coconut oil, and coconut sugar. Beat together until well mixed and the coconut sugar is semi-dissolved.
- Gradually fold in the almond flour, tapioca flour, and baking soda until the mixture is just combined.
- Gently stir in the festive sprinkles.
- Grease a 9-inch springform pan with a little oil and pour the dough into the pan, pressing it down tightly.
- Poke a few holes in the bottom of the crust with a fork to prevent bubbling, then bake for 20 to 24 minutes or until edges are golden brown.
- Melt the white chocolate in a skillet over low heat, stirring continuously until smooth. Allow to cool slightly.
- In a separate bowl, beat the softened cream cheese with the coconut sugar and peppermint extract until creamy.
- Add the cooled white chocolate to the cream cheese mixture and blend until smooth.
- Pour the filling into the cooled crust and smooth it out.
- Refrigerate for at least 6 hours or overnight.
- Pipe whipped coconut cream around the edges, sprinkle with extra sprinkles, and place two candy canes in the center.
- Run a thin knife under warm water before cutting for clean slices.