White Chocolate Candy Cane Pie Recipe
If you’re searching for a festive treat that perfectly balances creamy sweetness with a hint of peppermint zing, you’ve got to try this White Chocolate Candy Cane Pie. It’s not only a showstopper on any holiday table but also delightfully simple to make. The luscious white chocolate and creamy filling marry beautifully with a crunchy almond-flour crust flecked with colorful sprinkles, making every bite a joyful celebration of flavors and textures. Whether you’re a seasoned baker or dipping your toes into pie-making for the first time, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to devour.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to craft this magical White Chocolate Candy Cane Pie. Each component plays a crucial role, from the rich cream cheese base to the crunchy almond flour crust, while the peppermint extract and candy canes add that unmistakable holiday charm.
- 1 egg: Binds the crust ingredients together perfectly without weighing it down.
- 1 tsp vanilla: Adds warmth and enhances the overall flavor profile.
- 1 tsp almond extract: Brings a delicate nutty aroma that complements the almond flour.
- 4 Tbsp coconut oil (melted): Provides a subtle tropical richness and keeps the crust tender.
- ¾ cup coconut sugar: Gives a mild sweetness with a hint of caramel and keeps the pie naturally sweetened.
- 2 cups almond flour: The star of the crust’s texture—light, nutty, and gluten-free.
- ¼ cup tapioca flour: Perfect for providing a slight chewiness and binding the crust.
- ½ tsp baking soda: Ensures the crust has a gentle lift and isn’t dense.
- 1 Tbsp red and green sprinkles: Adds festive color and a little crunch right in the crust.
- 1 cup white chocolate chips: Melted to create the decadently creamy filling base.
- 16 oz cream cheese (softened; use dairy free if needed): For that luxuriously smooth and tangy filling texture.
- ⅓ cup coconut sugar: Sweetens the filling naturally without overpowering the peppermint.
- 1 tsp peppermint extract: Brings the essential holiday minty freshness.
- Whipped coconut cream: To pipe on top for a dairy-free whipped topping that’s light and airy.
- Candy canes: Classic festive garnish adding crunch and peppermint punch.
How to Make White Chocolate Candy Cane Pie
Step 1: Prepare the Crust Batter
Start by preheating your oven to 350°F. In a mixing bowl, beat the egg, vanilla, almond extract, melted coconut oil, and coconut sugar together until the sugar begins to dissolve and everything is well combined. Using an electric mixer makes this stage quick and easy, ensuring a smooth start for the crust’s texture.
Step 2: Fold in the Dry Ingredients
Next, gently fold the almond flour, tapioca flour, and baking soda into your wet mixture. You want a soft, slightly crumbly dough that can still be pressed firmly into the pan. Don’t forget to fold in those red and green sprinkles to bring in a festive pop of color right into your crust.
Step 3: Form and Bake the Crust
Grease a 9-inch springform pan with a bit of oil and press the dough evenly into the bottom, making sure to build up about a 1-inch barrier around the edges. This edge creates the perfect sturdy rim for holding your luscious white chocolate filling. Poke a few holes across the crust base with a fork, then bake for 20–24 minutes until edges turn golden. Let the crust cool as you prepare the filling—this step ensures a crisp foundation for your pie!
Step 4: Melt the White Chocolate
While the crust bakes, melt your white chocolate chips over low heat in a skillet or using a double boiler method. Stir continuously to ensure a silky smooth texture without burning. Set aside to cool slightly to avoid cooking the cream cheese in the next step.
Step 5: Whip the Filling
In a clean bowl or your stand mixer, beat the softened cream cheese with coconut sugar and peppermint extract until smooth and fluffy. Some clumps of coconut sugar may remain, which is perfectly fine and adds a bit of texture to the filling.
Step 6: Combine the Filling Ingredients
Pour the slightly cooled melted white chocolate into the cream cheese mixture and beat again until fully combined and the mixture turns a lovely tan color, hinting at the rich blend of flavors to come.
Step 7: Assemble and Chill
Pour your luscious white chocolate filling over the cooled crust. Use an uneven spatula or the back of a spoon to gently level the top. Refrigerate the pie for at least six hours, but overnight is best to allow it to fully set and develop its creamy, melt-in-your-mouth texture.
Step 8: Decorate Your White Chocolate Candy Cane Pie
Once chilled, pipe whipped coconut cream around the edges and sprinkle on extra colorful sprinkles. Place two candy canes in the center for that final festive flourish that makes this pie impossible to resist!
Step 9: Serve and Enjoy
When you’re ready to serve, slice your pie with a thin knife, cleaning it between cuts to keep slices neat and intact. Each portion reveals the perfect balance of creamy filling and crunchy crust, crowned with festive toppings.
How to Serve White Chocolate Candy Cane Pie
Garnishes
Whipped coconut cream is an excellent choice to keep the topping light and nondairy, contrasting beautifully with the rich filling. Adding colorful sprinkles and candy canes not only ups the festive look but also offers delightful pops of texture and peppermint bursts in every bite.
Side Dishes
Since this pie is quite rich and sweet, it pairs wonderfully with a simple cup of freshly brewed coffee or a mug of hot cocoa. For those who want to keep things fresh, a crisp, lightly dressed winter green salad can balance indulgence with bright, herbaceous notes.
Creative Ways to Present
Consider serving slices on festive plates with a mini candy cane perched on the side of each dish. For a crowd, cut the pie into small squares and place them on a holiday-themed platter sprinkled with crushed candy canes for an irresistible presentation.
Make Ahead and Storage
Storing Leftovers
Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, making it a perfect make-ahead dessert during busy holiday seasons.
Freezing
You can freeze the White Chocolate Candy Cane Pie for longer storage. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
This pie is best enjoyed chilled, so reheating is generally not recommended. If you prefer your pie slightly softened, let it sit at room temperature for about 20 minutes before serving, but avoid heat to maintain the smooth, creamy filling.
FAQs
Can I use regular cream cheese instead of dairy free?
Absolutely! This recipe works brilliantly with both dairy and dairy-free cream cheese, so feel free to use whichever suits your taste or dietary needs.
Will the sprinkles bleed color into the crust?
Not at all! The sprinkles hold their bright red and green hues nicely during baking, adding a festive twist without affecting the texture of the crust.
Can I make the crust nut-free?
You could experiment with oat flour or a gluten-free all-purpose blend, but almond flour gives the crust its distinctive flavor and texture. Adjustments may be needed for the binding properties.
How important is the peppermint extract?
It’s key to achieving that refreshing holiday spirit and balancing the intense sweetness of the white chocolate. If unavailable, a drop or two of pure mint extract can be used, but start small to avoid overpowering the pie.
What’s the best way to get clean slices?
Use a thin, sharp knife and wipe it clean between cuts. This prevents the creamy filling from sticking and ensures picture-perfect slices every time.
Final Thoughts
The White Chocolate Candy Cane Pie is truly one of those holiday gems that feels both cozy and elegantly festive. Its creamy, mint-kissed filling and crisp crust bring joy with every bite, and it’s simple enough that you’ll want to make it a yearly tradition. I can’t wait for you to try it and share this beautiful pie with your loved ones; it’s the kind of dessert that sparks smiles and holiday magic alike!
Print
White Chocolate Candy Cane Pie Recipe
- Total Time: 6 hours 39 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This White Chocolate Candy Cane Pie is a festive, creamy dessert perfect for the holiday season. Featuring a crumbly almond and tapioca flour crust speckled with colorful sprinkles, it is filled with a luscious white chocolate and cream cheese peppermint filling. Topped with whipped coconut cream and crushed candy canes, this pie offers a delightful combination of sweet, minty, and rich flavors, suitable for those avoiding gluten and dairy (with dairy-free cream cheese and coconut cream).
Ingredients
Crust:
- 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)
Filling:
- 1 cup white chocolate chips
- 16 oz cream cheese (softened; use dairy-free if needed)
- ⅓ cup coconut sugar
- 1 tsp peppermint extract
Topping:
- Whipped coconut cream
- Candy canes, for decoration
- Extra red and green sprinkles
Instructions
- Beat the wet ingredients: Preheat the oven to 350°F (175°C). In a mixing bowl, beat together the egg, vanilla extract, almond extract, melted coconut oil, and coconut sugar until well mixed and the sugar is partially dissolved. Using a hand mixer or stand mixer with paddle attachment works best for this step.
- Combine dry ingredients: Fold in the almond flour, tapioca flour, and baking soda. Mix just until the flour is well incorporated. The dough will be soft and slightly crumbly. Gently fold in the red and green sprinkles.
- Prepare crust: Grease a 9-inch springform pan with oil. Pour the dough into the pan and use a measuring cup or spatula to press it evenly along the bottom and up the sides to form about a 1-inch border around the edges, creating a sturdy crust for the pie.
- Bake the crust: Poke a few holes into the bottom of the crust using a fork to prevent bubbling. Bake in the preheated oven for 20 to 24 minutes until the edges turn golden brown. Remove from the oven and let it cool completely while you prepare the filling.
- Melt the white chocolate: In a skillet over low heat or using a double boiler method, gently melt the white chocolate chips. Stir continuously until smooth and fully melted. Set aside to cool slightly so it doesn’t curdle the filling.
- Beat the filling base: In a mixing bowl or stand mixer bowl, beat the softened cream cheese with coconut sugar and peppermint extract until smooth and creamy. Minor coconut sugar clumps are acceptable and will dissolve during further mixing.
- Mix in white chocolate: Slowly add the melted white chocolate to the cream cheese mixture and beat thoroughly until fully incorporated. Continue beating until the coconut sugar dissolves and the mixture turns a tan, peanut butter-like color.
- Assemble the pie: Pour the filling batter into the cooled crust. Use an uneven spatula or the back of a spoon to level off the top but keep a rustic texture.
- Chill the pie: Transfer the assembled pie to the refrigerator and chill for at least 6 hours, but preferably overnight, until fully set.
- Decorate and serve: Once set, pipe whipped coconut cream around the edges of the pie. Sprinkle extra red and green sprinkles on top and place two candy canes in the center as festive decoration. When ready to serve, use a thin knife to slice, cleaning the knife between slices for clean cuts.
Notes
- This pie is gluten-free due to the use of almond and tapioca flour.
- For a dairy-free version, substitute cream cheese with a dairy-free alternative and use whipped coconut cream for topping.
- To avoid clumping, make sure the melted white chocolate is slightly cooled before mixing with cream cheese.
- The pie must chill long enough for the filling to fully set; overnight is best.
- Use a clean, sharp knife wiped between cuts for neat slices.
- Red and green sprinkles add festive color, but can be omitted or replaced with crushed peppermint candies if preferred.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: white chocolate, candy cane, peppermint, holiday dessert, gluten free pie, cream cheese pie
