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Christmas White Chocolate Candy Cane Pie – The Ultimate Sweet Tarts Recipe for Xmas Desserts

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Christmas White Chocolate Candy Cane Pie – The Ultimate Sweet Tarts Recipe for Xmas Desserts

Looking for the ultimate showstopper dessert this holiday season? Stop the sleigh right here, because this Christmas White Chocolate Candy Cane Pie is pure peppermint bliss in every single bite. With a buttery sugar cookie crust, silky white chocolate filling, and a flurry of whipped cream and crushed candy canes on top—it’s basically what would happen if holiday cheer were turned into a pie.

Yep. This is the Christmas pie that steals the spotlight at any gathering. It’s fresh, minty, creamy, and secretly gluten free and dairy free. No one will ever guess it’s allergen-friendly… they’ll be too busy going back for seconds.

The Pie That Screams Christmas 🎄

This isn’t just a dessert—it’s a full-on festive experience. One slice and you’re walking through a winter wonderland. The minty crunch of sweet tart candy canes mixed with creamy white chocolate? Game changer.

Think back to those nostalgic diner treats like the Village Inn Candy Cane Pie Recipe or the legendary Baker’s Square Candy Cane Pie Ingredients combo. This pie takes all those warm fuzzy memories and cranks the flavor dial up to 100.

Serve It Right (Because You Know You’ll Want Picture-Perfect Slices)

Keep it chilled until you’re ready to dig in. Trust us, it holds together better that way. When it’s time to slice, use a thin, sharp knife and press straight down—no sawing! Wipe the knife between cuts for those bakery-style slices. Clean cuts = Instagram-worthy pie pics. 😉

Let’s Talk Storage (Because Leftovers Are Gold)

If you’ve got any leftovers—and that’s a big if—wrap your pie tightly with saran wrap or pop it into an airtight container. Keep it in the fridge, and it’ll last up to a full week. Actually, it sets up even better with time. IMO, slicing is easiest on day two or three!


FAQ Time — Because You Asked

Q: What cream cheese works best?
A: You’ve got options! For dairy-free, Kite Hill plain cream cheese is a rockstar. For a classic version, go with regular block cream cheese. Just make sure it’s softened and at room temp before mixing—it’ll blend like a dream.

Q: How long does this pie last?
A: Up to 7 days in the fridge, tightly wrapped. That said, we’d be shocked if it actually lasts that long.

Why You’ll Love This Candy Cane Pie

  • It’s giving cozy holiday vibes with every bite

  • You get all the richness of chocolate cheesecake candy cane bars without needing a fork and plate (okay, you’ll still want a fork… but you get it)

  • That candy cane cheesecake with a sugar cookie crust? It’s not just a Pinterest fantasy anymore—it’s happening in your kitchen

  • Bonus: it’s totally preppable ahead of time, which means more chill time for you (pun intended)

So go ahead, make this pie your new holiday tradition. It’s festive. It’s creamy. It’s got that perfect combo of crunch and melt-in-your-mouth magic. Whether you're deep into winter baking or just here for the Xmas desserts, this pie checks every box.

Trust us, Santa would trade his entire cookie stash for a slice of this. 🎅🍰

P.S. Don’t forget the extra crushed sweet tart candy canes on top for sparkle. You deserve a little drama.

Christmas White Chocolate Candy Cane Pie – The Ultimate Sweet Tarts Recipe for Xmas Desserts

Course: Dessert
Recipe by: Aleda
Prep Time: 30 minutes
Bake Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 12 slices
Calories: 422 kcal

🎄 Ingredients

For the Cookie 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 extra for topping)

For the Peppermint Filling

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

Optional Toppings

  • Whipped coconut cream
  • Crushed candy canes

🍬 Instructions

  1. Prep Your Oven & Make the Dough:
    Preheat oven to 350°F (175°C). In a mixing bowl, whisk together egg, vanilla, almond extract, melted coconut oil, and coconut sugar until smooth and glossy.
  2. Add Dry Ingredients & Mix:
    Stir in almond flour, tapioca flour, and baking soda. Blend into a soft, crumbly dough. Fold in festive sprinkles.
  3. Form the Crust:
    Lightly grease a 9-inch springform pan. Press dough into base and sides (1-inch edge). Use a measuring cup bottom to flatten.
  4. Bake It:
    Poke a few holes in crust. Bake 20–24 minutes until golden. Let cool completely.
  5. Create the Filling:
    Melt white chocolate slowly. In another bowl, beat softened cream cheese, coconut sugar, and peppermint extract until smooth. Add melted chocolate and beat again until creamy.
  6. Assemble the Pie:
    Pour filling into cooled crust and smooth the top.
  7. Chill to Set:
    Refrigerate for at least 6 hours or overnight.
  8. Decorate & Serve:
    Pipe whipped cream and top with sprinkles and candy canes. Slice with sharp knife, wiping blade between cuts.

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