White Chocolate-Strawberry Pie

(40)
  5 reviews
  • 45 min prep time
  • 3 hr 45 min total time
  • 9 ingredients
  • 8 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1 2/3
cups milk
1
teaspoon unflavored gelatin
1
box (4-serving size) vanilla pudding and pie filling mix (not instant)
3/4
cup white vanilla baking chips
1
cup whipping cream

Topping

1
quart (4 cups) fresh strawberries
3
tablespoons white vanilla baking chips
2
teaspoons vegetable oil

Directions

  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
  2. 2 Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. 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. 3 In small bowl with electric mixer, beat whipping cream on high speed 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, spreading evenly.
  4. 4 Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
  5. 5 In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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