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White Chocolate Candy Cane Pie

White Chocolate Candy Cane Pie
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Indulge in the festive spirit with this delightful White Chocolate Candy Cane Pie, a perfect centerpiece for your holiday gatherings. With its charming sugar cookie crust, creamy white chocolate filling infused with refreshing peppermint, and a topping of whipped coconut cream adorned with crunchy candy canes, this pie is sure to impress friends and family. Not only is it visually stunning, but it’s also gluten-free and dairy-free, making it suitable for a variety of dietary preferences. This easy-to-follow recipe ensures that even novice bakers can create a show-stopping dessert that captures the essence of the holidays. Gather your loved ones and enjoy each slice of this sweet minty delight.

Ingredients

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  • 1 egg
  • 1 tsp vanilla extract
  • 4 Tbsp melted coconut oil
  • ¾ cup coconut sugar
  • 2 cups almond flour
  • 1 cup white chocolate chips
  • 16 oz dairy-free cream cheese
  • 1 tsp peppermint extract
  • Whipped coconut cream for topping
  • Candy canes for decoration

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, beat together egg, vanilla extract, melted coconut oil, and coconut sugar until well mixed.
  3. Fold in almond flour and baking soda until combined; add sprinkles.
  4. Press mixture into a greased 9-inch springform pan and bake for 20-24 minutes until golden.
  5. Melt white chocolate chips over low heat until smooth; set aside to cool.
  6. In another bowl, beat softened cream cheese with coconut sugar and peppermint extract until creamy.
  7. Mix in cooled melted white chocolate; pour filling into cooled crust.
  8. Refrigerate for at least six hours or overnight to set.
  9. Top with whipped coconut cream and crushed candy canes before serving.

Nutrition

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