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White Chocolate Mud Pie How-To

We've subbed in white chocolate for bittersweet to give a classic pie new life.

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My dad is a pie lover. He’ll take pie over cake any day of the week. In fact, on his birthday, he doesn't even want cake Instead, he asks for a chocolate cream pie.

I take after him. While I do like cake, I have a special place in my heart for pie. And I’m always on the lookout for new and delicious pie recipes. This pie is a take on traditional mud pie. But instead of going the chocolate route, we’re going a little lighter by using white chocolate and whipped topping.

This pie takes very little time to prepare...most of the wait comes during the refrigeration. But you’ll be enjoying a slice before you know it!

All you need is a Pillsbury® pie crust, white chocolate pudding mix, milk, white chocolate chips and thawed frozen whipped topping. You can also top the pie with mini chocolate chips, if desired.

Start off by bringing the pie crust to room temperature. Put it in your baking dish, crimp the edges and generously prick the sides and bottom with a fork. Bake according to the package directions.
While the crust bakes, combine the pudding mix and milk; beat for 2 minutes. Place in the refrigerator until the crust is cool. Then add the white chocolate chips to the pudding and stir to combine.
Spread the pudding mixture in the pie crust. Cover with a piece of plastic wrap, pressing the wrap right against the surface of the pudding. Refrigerate for at least 4 hours.
Once the pudding has set up, spread the whipped topping on top. If desired, sprinkle with mini chocolate chips.
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