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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 captures the essence of the holiday season. Featuring a delicate sugar cookie crust filled with a creamy white chocolate and peppermint filling, this pie is topped with fluffy whipped coconut cream and crushed candy canes for that extra crunch. Perfect for family gatherings or cozy nights at home, this visually stunning treat is sure to impress your guests and become a seasonal favorite.

Ingredients

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  • 1 egg
  • 1 tsp vanilla extract
  • 4 Tbsp coconut oil (melted)
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • Sprinkles for decoration
  • 1 cup white chocolate chips
  • 16 oz cream cheese (dairy-free if needed)
  • ⅓ cup coconut sugar
  • 1 tsp peppermint extract
  • Whipped coconut cream
  • Crushed candy canes

Instructions

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, beat together egg, vanilla extract, melted coconut oil, and coconut sugar until well combined.
  3. Fold in almond flour, tapioca flour, baking soda, and sprinkles until incorporated.
  4. Press the mixture into a greased springform pan and bake for about 20-24 minutes until golden.
  5. Allow the crust to cool while melting the white chocolate over low heat.
  6. Beat softened cream cheese with coconut sugar and peppermint extract until creamy.
  7. Stir in melted white chocolate until smooth.
  8. Pour the filling into the cooled crust and chill in the fridge for at least six hours or overnight.
  9. Top with whipped coconut cream and crushed candy canes before serving.

Nutrition

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