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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 dessert that perfectly captures the essence of the holiday season. This creamy pie features a luscious white chocolate filling infused with refreshing peppermint flavors, all nestled within a gluten-free sugar cookie crust. Topped with whipped coconut cream and vibrant candy canes, this pie is not only visually stunning but also accommodates various dietary needs, being both gluten-free and dairy-free. Easy to make and perfect for any holiday gathering, this dessert will surely impress your guests and bring smiles to faces at your Christmas celebrations.

Ingredients

Scale
  • 1 large egg
  • 4 tablespoons melted coconut oil
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • 1 tablespoon red and green sprinkles (plus more for decorating)
  • 1 cup dairy-free white chocolate chips
  • 16 ounces dairy-free cream cheese (softened)
  • ⅓ cup coconut sugar (for filling)
  • 1 teaspoon peppermint extract
  • Whipped coconut cream (for topping)
  • Candy canes (for decoration)

Instructions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, beat together egg, melted coconut oil, and coconut sugar until well combined.
  3. Fold in almond flour, tapioca flour, and baking soda until a soft dough forms; gently mix in sprinkles.
  4. Press dough into a greased 9-inch springform pan to form a crust and bake for 20-24 minutes until golden. Cool completely.
  5. Melt white chocolate over low heat; let cool slightly.
  6. Beat softened cream cheese with coconut sugar and peppermint extract until creamy; mix in melted chocolate.
  7. Pour filling into cooled crust, smoothing the top with a spatula.
  8. Chill in the refrigerator for at least 6 hours or overnight.
  9. Decorate with whipped coconut cream and candy canes before serving.

Nutrition

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