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 White Chocolate Candy Cane Pie recipe is sponsored by Madhava. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Buddy the Elf would be proud of this pie. Like SO proud. You'll be humming carols with every bite.
It has a creamy white chocolate cream cheese filling that's flavored with peppermint all on top of a festive sugar cookie pie. It's basically a mouthful of holiday joy.
The crust of the pie is a spin off my popular almond flour sugar cookie recipe and the filling was inspired by my peanut butter cookie dough pie.
- Made gluten free and dairy free
- Has a sugar cookie crust
- Made with an easy creamy peppermint white chocolate filling
- Perfect for the holidays
Ingredients and notes
- Almond flour - This is the base of the sugar cookie crust. It has the perfect soft yet sturdy texture to hold the pie.
- Tapioca flour - Used to help cut the density out of the almond flour. Substitute with arrowroot starch if needed.
- Cream cheese - This is the base of the filling. Make sure it's at room temperature. Use dairy free if needed.
- Coconut sugar - Sweetens both the sugar cookie crust and the filling. Madhava's coconut sugar adds the perfect sweet caramel flavor to the pie.
- White chocolate - Mixed into the cream cheese to provide the perfect creamy texture. Use dairy free white chocolate if needed.
Step by step directions
You will need a hand or sand mixer to make the pie and a 9-inch springform pan.
Step 1 : Prepare the sugar cookie pie
To make the sugar cookie crust, simply beat the wet ingredients well and then add in the dry ingredients. It's as easy as that!
Wait until the dough has formed to add in the sprinkles and mix just to incorporate.
The dough will be soft and slightly crumbly. This is okay because we don't have to roll it out, just press it into a pan and bake.
Step 2 : Press crust into a pan
Grease a 9-inch springform pan with oil and then press the cookie dough into a pan with a measuring cup or jar.
Form about a 1 inch barrier around the pan so it's thick enough to hold the pie well.
Poke a few holes in the bottom of the pan and bake until golden. Let cool while you prepare the filling.
Step 3 : Beat the cream cheese
For the filling, beat the cream cheese with the coconut sugar and peppermint extract until creamy. The coconut sugar should be well dissolved but there may be some chunks which is okay.
Step 4 : Add the white chocolate
Pour the melted chocolate into the bowl and mix well to incorporate. Let the mixer go for a little while until you see the color change to a tan color.
You will start to see the consistency firm up a tad and the color look like a light peanut butter color. Beat well until the coconut sugar is fully dissolved.
Pour the filling into the cookie crust. Use an uneven spatula to level off the filling. Transfer the pie to the fridge to set for at least 6 hours, preferably overnight.
How to decorate
Once the pie has set, pipe whipped coconut cream around the edges, sprinkle extra red and green sprinkles over top and place a few candy canes in the middle for decoration.
You can also use regular whipped cream or cool whip if you not concerned about making this dairy free.
How to serve
Keep the pie chilled unit right before serving for best results.
Use a thin sharp knife to cut into slices and press down gently into the pie, don't saw back and forth. Wipe off the knife after each cut for clean cut slices.
Store the pie in an airtight container or wrap it tightly with saran wrap. Keep the pie in the fridge where it will keep for up to a week. The pie will set even more day after day which actually makes it easier to slice.
Frequently asked questions
I made this with both vegan and regular cream cheese. Kite Hill plain cream cheese works really well and regular block cream cheese works as well. Just make sure it's softened and at room temperature.
When stored tightly in an airtight container or wrapped in plastic wrap it will keep for up to a week in the fridge.
For more festive recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
White Chocolate Candy Cane Pie
For the crust
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 4 tablespoon coconut oil - melted
- 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
For the filling
- 1 cup white chocolate chips
- 16 oz cream cheese - softened (use dairy free if needed)
- ⅓ cup coconut sugar
- 1 teaspoon peppermint extract
- Whipped coconut cream
- Candy canes
- Preheat 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.
- Fold in the almond flour, tapioca flour, and baking soda and mix until the flour is well incorporated. The dough will be soft and slightly crumbly. Add the sprinkles and gently fold into the dough.
- Grease a 9-inch springform pan with oil and pour the dough into the pan. Use a measuring cup to press the dough into the pan. Form about a 1 inch barrier around the pan which creates a sturdy back to the pie.
- Poke a few holes into the bottom of the pan with a fork and bake in the oven for 20 - 24 minutes until the edges are golden. Let cool while you prepare the filling.
- For the filling, first melt the white chocolate in a skillet over low heat. You can also use a heat-proof bowl over a pot of simmering water. Stir continuously until smooth. Set aside to cool slightly.
- In a separate bowl or in the bowl of a stand mixer, beat the cream cheese with the coconut sugar and peppermint extract until creamy. This is best done with the paddle attachment. You may see some coconut sugar clumps still in the mixture which is okay.
- Then add the melted white chocolate and mix well to incorporate. Beat well until the coconut sugar is completely dissolved and the color has turned a tan peanut butter color.
- Pour the batter into the cooled crust and use an uneven spatula to level off the top.
- Transfer the pie to the fridge to set for at least 6 hours, preferably overnight.
- Once set, pipe whipped coconut cream around the edges, sprinkle extra sprinkles over top and place two candy canes in the center for decoration.
- When ready to serve, slice with a thin knife. For clean cut pieces, clean the knife off after each slice.
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