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White Chocolate: White Chocolate Strawberry Pie

Source of Recipe

Pillsbury Brunches and Desserts


List of Ingredients

1 ready made pie crust

FILLING:
1 2/3 cups milk
3 ounces vanilla pudding mix (not instant)
3/4 cup white vanilla chips
1/2 pint whipping cream (1 cup)

TOPPING:
1 quart fresh strawberries (4 cup)
3 tablespoons white vanilla chips
2 teaspoons oil



Recipe

Heat oven to 450ºF. Prepare pie crust as directed on package for one crust baked shell using 9 inch pie pan. Bake at 450ºF for 9 to 11 minutes or until lightly browned. Cool. Meanwhile, in medium saucepan, combine milk and gelatin; mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; let stand 5 minutes.

Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool. In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipped cream. Spoon pudding mixture into cooled baked pie shell; spread evenly.

Twist stems of strawberries to remove or use tip of sharp knife, being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling. In small saucepan, heat 3 tablespoons vanilla chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Makes 8 servings