Ingredients for White Chocolate Strawberry Pie
- Refrigerated Pie Crust
- 2 cups milk
- Unflavored Gelatin
- Vanilla Pudding Mix
- Vanilla Baking Chips
- 2 cups heavy cream
- Fresh Strawberries
- Vegetable Oil
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How to Make White Chocolate Strawberry Pie
- Preheat oven to 450°F (232°C). Prepare a 9-inch pie crust according to package directions for a one-crust baked shell.
- Bake for 9-11 minutes, or until lightly golden brown. Cool completely on a wire rack.
- Meanwhile, in a 2-quart saucepan, whisk together 2 cups milk and 1 packet (1 ¼ ounce) unflavored gelatin. Let stand for 5 minutes.
- Stir in 3 ¼ ounces instant vanilla pudding mix. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Remove from heat and let stand for 5 minutes.
- Stir in ¾ cup (6 ounces) white chocolate chips until melted and smooth.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour to cool completely.
- In a large bowl, beat 2 cups heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold one-third of the whipped cream into the cooled pudding mixture.
- Fold in the remaining whipped cream until just combined.
- Pour the pudding mixture into the cooled pie crust, spreading evenly.
- Wash and hull approximately 1 pound of fresh strawberries.
- Arrange strawberries, pointed ends up, on top of the pudding, gently pressing about ¼ of each berry into the filling.
- In a small saucepan, melt 3 tablespoons (1.5 ounces) white chocolate chips with 1 tablespoon vegetable oil over low heat, stirring constantly until smooth and melted.
- Drizzle the melted white chocolate over the strawberries.
- Refrigerate for at least 3 hours, or preferably overnight, before serving. Store any leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
101g
Fat
68g
Carbs
13g
