White Chocolate Candy Cane Pie Recipe

This White Chocolate Candy Cane Pie is a jubilant celebration of wintery flavors, where peppermint meets creamy white chocolate and nestles into a buttery almond flour crust. Perfect for festive gatherings or just a cozy night in, this no-bake wonder combines the familiar magic of holiday candy canes with luscious textures and a note of nostalgic sweetness. Every slice is a showstopper—white-chocolate dreamy, dotted with sprinkles, and topped with swirls of whipped coconut cream. If you’re searching for a new holiday tradition, White Chocolate Candy Cane Pie is sure to win hearts and take center stage on your dessert table!

Ingredients You’ll Need

Don’t let this pie’s showstopping appearance fool you—all you need are simple, thoughtful ingredients that come together for a totally stunning dessert. Every component plays a key role in flavor, color, and the irresistible holiday aroma.

• Egg: Binds the crust and adds just the right structure for a sturdy, yet tender dessert base.
• Vanilla extract: Brings cozy warmth and elevates all the other flavors beautifully.
• Almond extract: Adds a delicate nutty note that pairs gorgeously with coconut and peppermint.
• Coconut oil (melted): Keeps the crust moist, rich, and just crumbly enough.
• Coconut sugar: Sweetens naturally and adds a slightly caramel-like flavor that matches the pie’s color and depth.
• Almond flour: Creates a tender, nutty base that happens to be gluten-free—always a bonus!
• Tapioca flour: Gives the crust a soft chew and helps everything hold together.
• Baking soda: Ensures the crust turns golden and holds its shape after baking.
• Red and green sprinkles: For a burst of holiday color, both in the crust and as a festive garnish.
• White chocolate chips: The star of the show, these melt into creamy, sweet glory for the filling.
• Cream cheese (softened): Creates the silky-smooth, tangy filling—use dairy-free if you like.
• Peppermint extract: Gives that classic candy cane zing without overwhelming the flavors.
• Whipped coconut cream (optional): Turns every slice into a cloud-like treat and adds a luscious finish.
• Candy canes (optional): For crunch, color, and that unmistakable peppermint snap on top.

How to Make White Chocolate Candy Cane Pie

Step 1: Make the Festive Crust

Preheat your oven to 350 F. In a large mixing bowl, blend together the egg, vanilla, almond extract, melted coconut oil, and coconut sugar. Use a hand or stand mixer for best results; you’ll know it’s perfect when the coconut sugar is partially dissolved and your mixture smells delightfully inviting. Fold in almond flour, tapioca flour, and baking soda until everything is just incorporated—the dough will be slightly soft and a tiny bit crumbly. Fold in the holiday sprinkles for a dose of fun and color.

Step 2: Shape and Bake

Grease a 9-inch springform pan lightly with coconut oil, and add the dough. Press it into the pan with a measuring cup, making sure to form a 1-inch barrier up the sides for that perfect pie “wall.” Use a fork to poke a few holes in the bottom (this helps bake evenly), and bake for 20 to 24 minutes, until golden on the edges. Let the crust cool completely while you get started on the filling.

Step 3: Prepare the Dreamy Filling

Melt the white chocolate chips gently over low heat or use a heat-proof bowl over simmering water for extra insurance against burning. Stir until smooth, then set aside to cool slightly—you want it pourable, not piping hot. Meanwhile, beat softened cream cheese with coconut sugar and peppermint extract until creamy; it’s fine if there are some coconut sugar flecks. Once the white chocolate has cooled a bit, blend it into the cream cheese mixture. Beat until everything is ultra-smooth and has a lovely tan “peanut butter” hue.

Step 4: Fill and Chill

Spoon the filling into your cooled crust. Use an offset spatula (or the back of a spoon!) to smooth the top evenly. Now comes the hard part: chilling. Pop the whole pie into the fridge for at least 6 hours, but overnight is best for a firm, sliceable result. The wait is worth it!

Step 5: Decorate and Serve

Once your White Chocolate Candy Cane Pie is set, pipe or dollop clouds of whipped coconut cream around the edges. Shower on more festive sprinkles and nestle in a couple of whole candy canes in the center for that iconic holiday touch. For neat slices, use a thin, sharp knife and clean it between cuts. Each piece will look as magical as it tastes!

How to Serve White Chocolate Candy Cane Pie

Garnishes

Garnishing this pie is half the fun! A ring of whipped coconut cream transforms every slice into a winter wonderland, while a generous sprinkle of red and green sprinkles adds a confetti-like finish. Don’t forget those candy canes—tuck a few on top or crush them for an extra pop of peppermint crunch. Each bite will look (and taste) straight out of a holiday postcard.

Side Dishes

White Chocolate Candy Cane Pie is delightfully rich, so keep sides simple and subtle. Crisp slices of apple or pear, a handful of fresh berries, or a mug of hot chocolate are perfect partners. You could even serve with a platter of spiced nuts or shimmering sugared cranberries for edible winter magic on your dessert spread.

Creative Ways to Present

Turn this pie into mini desserts by using individual tart pans or jars—ideal for parties or edible gifts. For a wow moment, drizzle extra melted white chocolate over each slice before serving, or nestle a scoop of dairy-free ice cream alongside. Don’t be afraid to play with plating: a dusting of cocoa powder or a swirl of raspberry coulis looks absolutely gorgeous against the snowy white filling.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie tightly covered in the refrigerator. It’ll stay fresh and creamy for up to 4 days (if it lasts that long!). The flavors deepen as it chills, so don’t hesitate to enjoy a cool slice straight from the fridge.

Freezing

Need to plan ahead? You absolutely can! To freeze, wrap slices—or the whole White Chocolate Candy Cane Pie—in plastic wrap then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving for best texture.

Reheating

This pie is best served chilled, so reheating isn’t necessary. However, if you prefer your crust a little softer, let a slice sit at room temperature for 15 to 20 minutes before diving in. This brings out even more of the luscious flavors.

FAQs

Can I make White Chocolate Candy Cane Pie ahead of time?

Definitely! In fact, this is one of those desserts that gets better as it chills. You can make it a day (or even two) ahead and keep it refrigerated until ready to garnish and serve. Perfect for busy holiday schedules!

Can I substitute regular sugar for coconut sugar?

Absolutely—you can use light brown sugar or granulated sugar in place of coconut sugar. The taste will be a touch different, but your White Chocolate Candy Cane Pie will still be deliciously sweet and festive.

Is there a dairy-free option for the filling?

Yes! Use a plant-based cream cheese and dairy-free white chocolate chips. Top with coconut whipped cream, and you have a completely dairy-free pie that everyone can enjoy, without sacrificing any of the creamy goodness.

What if I don’t have a springform pan?

No worries. You can use a regular 9-inch pie plate—just grease it well, and pressing the crust up the sides may take a little more patience. The springform pan just makes for the neatest unmolding and slicing.

Can I use store-bought pie crust instead?

While the homemade almond flour crust really makes this pie special, you can use a store-bought graham cracker crust in a pinch—great for saving time! Just note that the texture and flavor will be a bit different but still completely crave-worthy.

Final Thoughts

There’s something unforgettable about sharing a White Chocolate Candy Cane Pie with friends and family—the first bite is always met with that magical mix of peppermint, creamy white chocolate, and tender almond crust. If you’re ready to impress (and indulge), this recipe is just waiting for you to try. Whip up a slice of holiday cheer and let every festive forkful speak for itself!

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