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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie
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Indulge in the festive delight of White Chocolate Candy Cane Pie, a perfect holiday treat that brings cheer to any gathering. This creamy pie features a gluten-free almond flour crust, a luscious white chocolate filling infused with refreshing peppermint, and is topped with fluffy whipped coconut cream. Each bite offers a delightful balance of sweet and minty flavors, making it an irresistible addition to your holiday dessert table. Easy to prepare and visually stunning, this pie is sure to impress family and friends at Christmas celebrations or any special occasion. Enjoy a slice of winter magic that’s dairy-free and made with wholesome ingredients!

Ingredients

Scale
  • 1 egg
  • 1 tsp vanilla
  • 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
  • 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 for decoration

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine egg, vanilla, almond extract, melted coconut oil, and coconut sugar; mix well.
  3. Fold in almond flour, tapioca flour, and baking soda until combined. Gently add sprinkles.
  4. Grease a 9-inch springform pan; press dough into the bottom and up the sides.
  5. Bake for 20-24 minutes until golden; cool.
  6. Melt white chocolate over low heat; set aside to cool slightly.
  7. In another bowl, beat cream cheese with coconut sugar and peppermint extract until creamy.
  8. Add melted white chocolate and mix until smooth; pour into cooled crust.
  9. Chill in the refrigerator for at least 6 hours or overnight.
  10. Decorate with whipped coconut cream and candy canes before serving.

Nutrition

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