White Chocolate-Strawberry Pie Recipe

White Chocolate-Strawberry Pie


1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package


1 2/3 C. milk

1 t. unflavored gelatin

1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)

3/4 C. white vanilla chips

1/2 pint (1 C.) whipping cream


1 qt. (4 C.) fresh strawberries

3 T. white vanilla chips

2 T. oil

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.

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 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.

In small saucepan, heat 3 tablespoons vanilla chips and 2 teaspoons oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries.

Refrigerate at least 3 hours or until serving time.

Serves 8.


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