Description
A delightful White Chocolate Candy Cane Pie perfect for your holiday gatherings, combining creamy white chocolate with peppermint crunch.
Ingredients
Scale
- 1 graham cracker crust
- 8 oz white chocolate, chopped
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup candy canes, crushed
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the graham cracker crust and bake for 8-10 minutes until lightly golden. Allow to cool.
- Melt the white chocolate using a double boiler or microwave, stirring until smooth.
- In a mixing bowl, beat the cream cheese until smooth, then add the melted white chocolate and mix well.
- In another bowl, whip the heavy cream with powdered sugar until soft peaks form, then fold into the chocolate mixture.
- Gently crush the candy canes and fold in, reserving a tablespoon for garnish.
- Pour the filling into the crust, smooth the top, and sprinkle with reserved candy canes.
- Cover and refrigerate for at least 4 hours or until set.
Notes
Store in the refrigerator for up to 5 days or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: holiday dessert, white chocolate, candy cane pie, festive treats, dessert recipes
