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Strawberry and White Chocolate Cream Slab Pie

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Strawberry and White Chocolate Cream Slab Pie
  • Prep 40 min
  • Total 2 hr 15 min
  • Ingredients 8
  • Servings 16
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This just might be our new favorite slab pie recipe! Layered with strawberry jam and a fluffy white chocolate filling, it’s the sweetest and prettiest dessert you’ll try this season. From Easter brunch to Memorial Day potlucks and every special gathering between, this is the treat for all of your spring party needs.
By Pillsbury Kitchens
Updated Feb 22, 2019

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 packages (4 oz each) white chocolate baking squares
  • 3 tablespoons milk
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
  • 3/4 cup strawberry jam, stirred well
  • 1 1/2 cups chopped fresh strawberries

Steps

  • 1
    Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold crust even with edges of pan. Flute or crimp edges; prick crust several times with fork. Bake 10 to 12 minutes or until golden brown.
  • 2
    Coarsely chop 4 oz of the white chocolate; sprinkle onto hot pie crust, and let stand 5 minutes. With offset metal spatula, carefully spread melted white chocolate across bottom of crust (will be thin layer). Freeze 10 to 15 minutes, or until set.
  • 3
    Meanwhile, in small microwavable bowl, microwave 7 oz of the remaining white chocolate and the milk uncovered on High 30 seconds; stir. Continue heating in 10-second increments, stirring after each, until white chocolate can be stirred smooth. Set aside to cool. Shave remaining 1 oz white chocolate, and set aside for topping.
  • 4
    In large bowl, beat cream cheese and powdered sugar with mixer until well blended. Add cooled white chocolate mixture to bowl; beat until well blended. Gently fold in whipped topping. Spread jam on top of set layer on crust. Spoon white chocolate mixture onto jam layer; carefully spread to cover jam layer. Refrigerate at least 1 hour until chilled.
  • 5
    Just before serving, top with strawberries and reserved shaved white chocolate.

Tips from the Pillsbury Kitchens

  • tip 1
    White chocolate comes in different brands and different thicknesses. We used a thicker bar for this recipe, and found that coarsely chopping it helps it melt on the hot pie crust, making it easier to spread.
  • tip 2
    Make chocolate shavings by carefully using a sharp vegetable peeler.
  • tip 3
    Wait to top your pie with fresh strawberries until right before serving to avoid any watering out onto pie top.

Nutrition Information

360 Calories, 20g Total Fat, 3g Protein, 42g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
12g
60%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
210mg
9%
Potassium
60mg
2%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
12g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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