Every bite of this white chocolate candy cane pie is like a taste of holiday cheer! It has a sugar cookie crust, a creamy white chocolate filling, and whipped cream on top. If you want a pie that screams Christmas, this is it! Made gluten free and dairy free, this dessert is perfect for festive gatherings or cozy family dinners.
Why You’ll Love This Recipe
- Festive Flavor: The combination of white chocolate and peppermint creates a delightful flavor that embodies the spirit of the holidays.
- Gluten Free & Dairy Free: Enjoy this indulgent dessert without worrying about gluten or dairy restrictions.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can create this stunning pie.
- Versatile Presentation: Perfect for holiday parties, potlucks, or as a special treat at home, this pie looks beautiful on any dessert table.
- Rich Texture: The creamy filling paired with the crispy crust provides a satisfying contrast in each bite.
Tools and Preparation
To make your baking experience smooth and enjoyable, gather the essential tools before starting. These will help ensure everything comes together seamlessly.
Essential Tools and Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- 9-inch springform pan
- Spatula
- Whisk or fork
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients thoroughly to achieve the perfect batter consistency.
- Hand mixer or stand mixer: Makes it easy to beat and blend ingredients quickly for creamy fillings.
- 9-inch springform pan: Ideal for creating beautiful pies that can be easily removed without damaging the crust.
Ingredients
Ingredients:
– 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 (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
How to Make White Chocolate Candy Cane Pie
Step 1: Preheat the Oven
Preheat your oven to 350°F. In a mixing bowl, beat together the egg, vanilla, almond extract, coconut oil, and coconut sugar until well mixed and the coconut sugar is semi-dissolved. This is best done with a hand mixer or a stand mixer with the paddle attachment.
Step 2: Prepare the Dough
- Fold in the almond flour, tapioca flour, and baking soda until well incorporated. The dough should be soft and slightly crumbly.
- Add in the sprinkles gently folding them into the dough.
Step 3: Form the Crust
- Grease a 9-inch springform pan with oil.
- Pour the dough into the pan. Use a measuring cup to press it down evenly across the bottom and up along the sides to form about an inch barrier around the pan.
Step 4: Bake the Crust
Poke a few holes into the bottom of the crust with a fork. Bake in your preheated oven for about 20 – 24 minutes until golden brown around the edges. Let cool while you prepare your filling.
Step 5: Melt White Chocolate
In a skillet over low heat or using a heat-proof bowl over simmering water, melt your white chocolate. Stir continuously until it’s smooth. Set aside to cool slightly.
Step 6: Mix Filling Ingredients
In another bowl or stand mixer, beat together softened cream cheese with coconut sugar and peppermint extract until creamy. You may see some clumps from the coconut sugar; that’s fine!
Step 7: Combine Filling Mixtures
Add in your melted white chocolate to the cream cheese mixture. Beat well until everything is combined and smooth.
Step 8: Assemble Your Pie
Pour your filling into the cooled crust. Use an uneven spatula to level off the top evenly.
Step 9: Chill to Set
Transfer your pie to the fridge to set for at least six hours; overnight is recommended for best results.
Step 10: Decorate Your Pie
Once set, pipe whipped coconut cream around the edges of your pie. Sprinkle extra decorations on top and place two candy canes in the center as decoration.
Step 11: Serve & Enjoy!
When ready to serve, slice with a thin knife for clean pieces. Clean your knife after each cut for perfect slices.
This White Chocolate Candy Cane Pie will surely become a favorite during holiday celebrations! Enjoy its rich flavors while creating lasting memories with family and friends.
How to Serve White Chocolate Candy Cane Pie
Serving your White Chocolate Candy Cane Pie can enhance its festive appeal and create a delightful experience for your guests. Here are some creative ways to present and serve this delicious dessert.
Festive Plate Presentation
- Use colorful plates or holiday-themed dishes to emphasize the festive vibe.
- Add a sprinkle of cocoa powder or crushed candy canes on the plate for an elegant touch.
Pair with Hot Cocoa
- Serve slices alongside cups of rich hot cocoa, topped with whipped coconut cream for a cozy combination.
- Consider adding a peppermint stick as a stirrer for extra flavor.
Garnish with Fresh Mint
- Place fresh mint leaves around the pie slices to add color and freshness.
- Mint complements the peppermint extract in the pie beautifully.
Serve with Seasonal Fruits
- Offer a side of seasonal fruits like pomegranate seeds or sliced oranges for a refreshing contrast.
- The tartness of the fruits balances the sweetness of the pie perfectly.
Create Mini Portions
- For parties, cut the pie into smaller squares or mini tartlets for easy serving.
- Place them on a platter with decorative picks for a fun presentation.
How to Perfect White Chocolate Candy Cane Pie
Achieving the perfect White Chocolate Candy Cane Pie involves attention to detail and some helpful techniques. Here are some tips to ensure your pie turns out fantastic.
- Use room temperature ingredients: Bringing eggs and cream cheese to room temperature helps them blend more smoothly, resulting in a creamy filling.
- Melt chocolate carefully: Always melt white chocolate over low heat to prevent burning; stirring constantly ensures a smooth consistency.
- Chill thoroughly: Allowing the pie to set in the fridge for at least 6 hours ensures that it holds its shape when sliced.
- Don’t skip decorating: Whipped coconut cream and festive sprinkles not only enhance appearance but also add texture and flavor contrast.
- Clean knife between cuts: Wiping your knife after each slice helps achieve clean edges, making the presentation more appealing.
Best Side Dishes for White Chocolate Candy Cane Pie
Complementing your White Chocolate Candy Cane Pie with side dishes can enhance your dessert spread. Here are some tasty options to consider.
Cinnamon Sugar Donuts
These soft, fluffy donuts dusted with cinnamon sugar pair wonderfully with sweet desserts, adding warmth and spice.Pumpkin Spice Cheesecake Bites
Mini bites offer a rich taste without being overly heavy, perfect for balancing out the sweetness of the pie.Chocolate Dipped Strawberries
Fresh strawberries dipped in dark chocolate provide a fruity contrast that complements the creamy filling of the pie.Gingerbread Cookies
Classic gingerbread cookies bring seasonal flavors that resonate well with peppermint-infused treats during holiday gatherings.Caramel Sauce Drizzle
A homemade caramel sauce served on the side allows guests to drizzle their own amount over slices, enhancing flavor richness.Vanilla Ice Cream
A scoop of vanilla ice cream adds creaminess and contrasts beautifully against the crunchy sugar cookie crust of the pie.Fresh Fruit Salad
A fresh mix of seasonal fruits offers brightness and acidity that cuts through the rich flavors of dessert nicely.Nutty Granola Clusters
Crunchy granola clusters provide texture and can be sprinkled on top of pie slices for added flavor and crunch.
Common Mistakes to Avoid
When making the White Chocolate Candy Cane Pie, there are some common mistakes that can affect the final result. Here are a few to keep in mind:
- Skipping the cooling step: Failing to let the crust cool before adding the filling can lead to a soggy pie. Always allow your crust to cool completely.
- Not measuring ingredients accurately: Incorrect measurements can alter the texture and taste of your pie. Use precise tools like a kitchen scale or measuring cups for accuracy.
- Overmixing the filling: Mixing too much can incorporate too much air, leading to cracks in your pie as it sets. Mix just until combined for a smooth consistency.
- Forgetting to chill overnight: While it may be tempting to serve immediately, allowing the pie to chill overnight helps it set properly and enhances flavor. Be patient and let it rest!
- Using unsoftened cream cheese: If your cream cheese isn’t softened, you will struggle to achieve a creamy filling. Make sure it’s at room temperature before mixing.
- Not decorating appropriately: A well-decorated pie is more visually appealing. Take time to pipe whipped cream and add sprinkles or candy canes for a festive touch.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover pie in an airtight container in the fridge.
- It will stay fresh for up to 5 days.
Freezing White Chocolate Candy Cane Pie
- Wrap individual slices tightly in plastic wrap.
- Place in an airtight container or freezer bag.
- It can be frozen for up to 2 months.
Reheating White Chocolate Candy Cane Pie
- Oven: Preheat your oven to 350°F (175°C). Cover with foil and warm for about 10-15 minutes until heated through.
- Microwave: Heat individual slices on medium power for 20-30 seconds until warm.
- Stovetop: Place a slice in a pan over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here are some frequently asked questions about making the White Chocolate Candy Cane Pie.
Can I make White Chocolate Candy Cane Pie ahead of time?
Yes! This pie is perfect for making ahead. Prepare it a day before serving for optimal flavor and texture.
What can I use instead of cream cheese in the filling?
You can substitute dairy-free cream cheese if you want a dairy-free option. Alternatively, try blended silken tofu for a different texture.
How long does it take for the White Chocolate Candy Cane Pie to set?
The pie should chill for at least 6 hours but is best if left overnight in the fridge.
Can I use other extracts instead of peppermint?
Absolutely! You can experiment with other flavors like vanilla or almond extract, but peppermint gives it that classic holiday flavor.
Is this White Chocolate Candy Cane Pie gluten-free?
Yes! This recipe uses almond flour and tapioca flour, making it gluten-free while still delicious.
Final Thoughts
The White Chocolate Candy Cane Pie is not just a delightful dessert; it’s also versatile enough for any occasion beyond the holidays. Whether you choose to customize it with different extracts or toppings, this pie will impress your friends and family. Give this recipe a try, and enjoy every festive bite!
White Chocolate Candy Cane Pie
Indulge in the delightful flavors of the White Chocolate Candy Cane Pie! This festive dessert features a delicious sugar cookie crust filled with a creamy white chocolate and peppermint mixture, topped with whipped coconut cream and crushed candy canes. Perfect for any holiday gathering or cozy family dinner, this pie combines rich textures and seasonal tastes that will leave your guests wanting more. Plus, it’s gluten-free and dairy-free, making it a delightful treat for everyone to enjoy!
- Total Time: 54 minutes
- Yield: Approximately 8 servings 1x
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
- 1 cup white chocolate chips
- 16 oz dairy-free cream cheese (softened)
- ⅓ cup coconut sugar
- 1 tsp peppermint extract
- Whipped coconut cream
- Crushed candy canes for decoration
Instructions
- Preheat oven to 350°F. In a mixing bowl, blend egg, vanilla, almond extract, melted coconut oil, and coconut sugar until combined.
- Fold in almond flour, tapioca flour, baking soda, and sprinkles to form a soft dough.
- Grease a springform pan and press dough evenly into the bottom and sides to create the crust. Poke holes with a fork.
- Bake for 20-24 minutes until golden brown; let cool.
- Melt white chocolate over low heat; set aside to cool slightly.
- Beat softened cream cheese with coconut sugar and peppermint extract until creamy. Mix in melted white chocolate until smooth.
- Pour filling into cooled crust; level top with a spatula.
- Chill in the fridge for at least six hours (overnight preferred) to set.
- Decorate with whipped coconut cream and crushed candy canes before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg