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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 holiday cheer in every slice. This scrumptious pie features a gluten-free sugar cookie crust, a rich and creamy white chocolate filling infused with refreshing peppermint, and is crowned with light whipped coconut cream and crunchy candy canes. Perfect for gatherings or cozy nights at home, this visually stunning pie will be the highlight of your dessert table. With simple steps and easy-to-find ingredients, even novice bakers can master this delightful treat.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat together egg, vanilla, melted coconut oil, and coconut sugar until well combined.
  3. Fold in almond flour, tapioca flour, baking soda, and sprinkles until incorporated.
  4. Press dough into greased 9-inch springform pan to form the crust; poke holes in the bottom.
  5. Bake for 20-24 minutes or until golden brown; let cool.
  6. Melt white chocolate over low heat; set aside to cool slightly.
  7. Beat cream cheese with coconut sugar and peppermint extract until creamy.
  8. Mix in melted white chocolate until smooth.
  9. Pour filling into cooled crust and chill for at least 6 hours.
  10. Decorate with whipped coconut cream and crushed candy canes before serving.

Nutrition

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