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Chocolate Candy Cane Pie Recipe

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4.3 from 85 reviews

This festive Chocolate Candy Cane Pie combines a tender almond and coconut flour crust with a creamy white chocolate peppermint filling, topped with whipped coconut cream, colorful sprinkles, and candy canes. Perfect for holiday celebrations, this pie is both dairy-free adaptable and bursting with seasonal flavors.

  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 Tbsp coconut oil, melted
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • 1 Tbsp red and green sprinkles (plus more for decorating)

Filling

  • 1 cup white chocolate chips
  • 16 oz cream cheese, softened (use dairy-free if needed)
  • ⅓ cup coconut sugar
  • 1 tsp peppermint extract

Topping

  • Whipped coconut cream
  • Candy canes

Instructions

  1. Beat the wet ingredients: Preheat the oven to 350°F. In a mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat together the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until well combined and the coconut sugar is partially dissolved.
  2. Incorporate dry ingredients: Gently fold in the almond flour, tapioca flour, and baking soda until the dough is soft and slightly crumbly. Add the red and green sprinkles and fold them in carefully to distribute evenly.
  3. Prepare crust: Grease a 9-inch springform pan with oil. Press the dough evenly into the bottom and up the sides of the pan, forming about a 1-inch barrier around the edges to create a sturdy crust.
  4. Bake the crust: Poke several holes in the crust bottom with a fork to prevent bubbling, then bake for 20-24 minutes or until the edges are golden. Remove from oven and allow to cool completely before adding filling.
  5. Melt the white chocolate: Gently melt the white chocolate chips in a skillet over low heat or in a heat-proof bowl set over simmering water, stirring continuously until smooth. Set aside to cool slightly.
  6. Make the filling: Beat the softened cream cheese with coconut sugar and peppermint extract using a mixer with paddle attachment until creamy. Some clumps of coconut sugar are expected and acceptable.
  7. Combine chocolate and cream cheese: Add the melted white chocolate to the cream cheese mixture. Beat thoroughly until the sugar dissolves completely and the mixture turns a tan peanut butter color.
  8. Assemble the pie: Pour the filling into the cooled crust and smooth the top with an uneven spatula for texture.
  9. Chill: Refrigerate the pie for at least 6 hours, preferably overnight, to allow it to fully set.
  10. Decorate: Once set, pipe whipped coconut cream around the edges, sprinkle additional red and green sprinkles on top, and place two candy canes in the center as decoration.
  11. Serve: When ready, slice the pie with a thin knife, cleaning the knife between slices for neat pieces.

Notes

  • Use dairy-free cream cheese and white chocolate to make this pie vegan-friendly.
  • Coconut sugar may not dissolve completely in the filling, which is normal and does not affect the taste.
  • Ensure the crust is cooled completely before adding the filling to prevent melting.
  • For best results, refrigerate overnight to allow the filling to firm up thoroughly.
  • Use a thin, clean knife for slicing to maintain clean edges.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/chocolate-candy-cane-pie-recipe/