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White Chocolate-Strawberry Pie




Source of Recipe


Pillsbury®


List of Ingredients




Crust
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
Filling
1 2/3 cups milk
1 teaspoon unflavored gelatin
1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
3/4 cup white vanilla chips
1/2 pint (1 cup) whipping cream
Topping
1 quart (4 cups) fresh strawberries
3 tablespoons white vanilla chips
2 teaspoons oil


Recipe



1. Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake 9 to 11 minutes or until lightly browned. Cool.
2. 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.
3. In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping 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.
4. 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.
5. 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.
6. 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.