The Art of Candy Cane Cookie Pie Perfection

Cookie Dough Foundation

Master the technique of creating a gluten-free sugar cookie dough that's soft enough to press into shape yet sturdy enough to hold the filling without becoming soggy.

Crust Forming Technique

Learn the proper method for pressing cookie dough into a pie dish to create even thickness throughout, ensuring consistent baking and structural integrity.

Partial Baking Mastery

Understand the importance of par-baking the crust to prevent a soggy bottom while keeping it tender enough to complement the creamy filling.

Filling Preparation

Develop the skill of creating a perfectly smooth, airy cream cheese filling that's stable enough to slice cleanly yet light enough to balance the dense cookie layers.

Assembly and Finishing

Perfect the art of layering components and adding decorative toppings that transform a simple pie into a stunning holiday centerpiece worthy of any celebration table.

Mastering Your Holiday Cookie Pie Creation

Flour Selection: Use a high-quality gluten-free flour blend that contains xanthan gum for the best texture; blends without xanthan gum will result in crumbly, dry crust that falls apart easily.

Temperature Control: Ensure all dairy-free ingredients are at room temperature before mixing to prevent the filling from becoming lumpy or separating during preparation.

Candy Cane Crushing: Place candy canes in a sealed plastic bag and crush with a rolling pin for uniform pieces; avoid over-crushing into powder as larger chunks provide better texture and visual appeal.

Make-Ahead Option: This pie can be made up to 2 days in advance and stored covered in the refrigerator; add the final candy cane topping just before serving for maximum crunch.

Flavor Customization: Adjust peppermint extract to taste, starting with 1/4 teaspoon if you prefer a more subtle mint flavor, or increase to 3/4 teaspoon for an intense candy cane experience.

Serving Temperature: This pie tastes best when served chilled; if making ahead, remove from refrigerator 10 minutes before serving to allow the filling to soften slightly for easier slicing.

Festive Candy Cane Sugar Cookie Pie with Cream Cheese Filling - Gluten Free and Dairy Free Holiday Dessert

Name: Festive Candy Cane Sugar Cookie Pie with Cream Cheese Filling - Gluten Free and Dairy Free Holiday Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Cookie Crust:; 2 cups gluten-free all-purpose flour blend with xanthan gum; 1/2 cup dairy-free butter, softened to room temperature; 1/2 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup crushed candy canes, plus extra for topping; 2 tablespoons festive sprinkles; For the Cream Cheese Filling:; 8 ounces dairy-free cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1/2 cup dairy-free whipped topping; For the Topping:; Additional crushed candy canes; Festive red and green sprinkles; Dairy-free whipped cream for serving; For Special Equipment:; 9-inch pie dish; Electric mixer or stand mixer; Rolling pin or hands for pressing dough

The ultimate Candy Cane Sugar Cookie Pie featuring crushed peppermint candy, creamy dairy-free filling, and festive gluten-free cookie crust. This holiday dessert combines the nostalgic flavor of sugar cookies with the refreshing taste of candy canes, creating an unforgettable celebration treat that elevates the classic cookie pie to extraordinary heights perfect for Christmas gatherings, holiday parties, or any time you crave the perfect balance of sweet peppermint and buttery cookie goodness.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Crust:

2 cups gluten-free all-purpose flour blend with xanthan gum

1/2 cup dairy-free butter, softened to room temperature

1/2 cup granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup crushed candy canes, plus extra for topping

2 tablespoons festive sprinkles

For the Cream Cheese Filling:

8 ounces dairy-free cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1/2 cup dairy-free whipped topping

For the Topping:

Additional crushed candy canes

Festive red and green sprinkles

Dairy-free whipped cream for serving

For Special Equipment:

9-inch pie dish

Electric mixer or stand mixer

Rolling pin or hands for pressing dough

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with dairy-free butter or cooking spray.

In a large mixing bowl, cream together the softened dairy-free butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.

In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt until evenly combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms.

Fold in 1/4 cup crushed candy canes and 2 tablespoons festive sprinkles, distributing evenly throughout the dough.

Press approximately two-thirds of the cookie dough evenly into the bottom and up the sides of the prepared pie dish, creating a thick crust layer about 1/4 inch thick.

Bake the crust for 20 minutes until lightly golden around the edges but still slightly soft in the center.

While the crust bakes, prepare the filling by beating the softened dairy-free cream cheese with powdered sugar until smooth and creamy, about 2 minutes.

Add vanilla extract and peppermint extract to the cream cheese mixture, beating until fully incorporated.

Gently fold in the dairy-free whipped topping until the filling is light and airy.

Remove the partially baked crust from the oven and allow it to cool for 10 minutes.

Spread the cream cheese filling evenly over the cooled crust, smoothing the top with a spatula.

Crumble the remaining cookie dough over the top of the filling in small pieces, creating a rustic streusel-like topping.

Return the pie to the oven and bake for an additional 15 minutes until the top dough pieces are golden brown.

Remove from the oven and immediately sprinkle with additional crushed candy canes and festive sprinkles while still warm.

Allow the pie to cool completely at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.

Serve chilled with a dollop of dairy-free whipped cream and extra candy cane pieces for garnish.

Festive Candy Cane Sugar Cookie Pie with Cream Cheese Filling - Gluten Free and Dairy Free Holiday Dessert

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Candy Cane Cookie Pie Perfection

Festive Candy Cane Sugar Cookie Pie with Cream Cheese Filling - Gluten Free and Dairy Free Holiday Dessert

Ingredients

Instructions