Best White Chocolate Strawberry Pie Recipes

WHITE CHOCOLATE STRAWBERRY MOUSSE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.
• Bake in the preheated oven until browned and set, about 10 minutes; cool completely.
• Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.
• Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.
• Puree 2/3 pound strawberries in a blender or food processor.
• Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.

STRAWBERRY WHITE CHOCOLATE MOUSSE PIE -- LOW CARB

Steps:

• 1. Heat oven to 350 F. Melt the butter and mix the ingredients for the crust up in the pan and press into place with your fingertips.
• 2. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Allow to cool completely.
• 3. Slice strawberries thin and spread in bottom of cooled crust.
• 4. In a mixing bowl, combine pudding mix and milk until thickened. Fold in cool whip until well blended. Spread over strawberries in pie plate. Chill until ready to serve.
• 5. Nutritional Info: per slice (makes 8 slices) Calories: 235 Total Fat: 17.5g/ Sat Fat: 5.9g Cholesterol: 12mg Sodium: 180mg Total Carbs: 16.6g/ Dietary Fiber: 2.7g/ Sugars: 2.9g Protein: 5.9g

CREAMY WHITE CHOCOLATE-STRAWBERRY PIE

Steps:

• Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
• Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
• When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
• In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
• Gradually add the sugar and continue to beat.
• When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
• Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
• Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
• Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
• Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
• To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
• Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
• Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• In microwave, melt four squares of the white chocolate with milk. Cool to room temperature.
• Meanwhile, whip the cream until peaks form. In a small bowl beat cream cheese and sugar until smooth.
• Beat in orange zest and melted white chocolate.
• Fold in whipped cream and spread into the crust.
• Arrange strawberries over the top (substitute other fresh fruit or shaved chocolate for strawberries).
• Melt remaining square of chocolate and drizzle over top of pie.
• Refrigerate for at least 1 hour. Dollop with Cool Whip before serving (optional).
• This takes about 20 minutes to prepare and 1 hour to chill before serving.

STRAWBERRY-BANANA SPLIT WHITE CHOCOLATE PIE

Steps:

• Arrange banana slices in bottom of crust.
• Beat pudding mix, milk and strawberry puree in large bowl with whisk 2 min. Let stand 5 min. Gently stir in 2 cups COOL WHIP. Spoon into crust. Top with remaining COOL WHIP.
• Freeze 4 hours or until firm. Remove from freezer 10 min before serving. Let stand at room temperature until slightly softened.

WHITE CHOCOLATE STRAWBERRY LOW SUGAR PIE

Steps:

• 1. Gather ingredients.
• 2. Beat whipping cream to soft peaks; gradually add, while beating, 1/4 cup granulated sugar substitute; beat to stiff peaks, but don't overbeat; set aside.
• 3. In another bowl, beat softened cream cheese until smooth; add remaining 1/4 cup granulated sugar substitute; beat until well blended.
• 4. Add whipped cream to cream cheese mixture; beat until well blended.
• 5. Add the cup of chopped strawberries; mix until well combined.
• 6. Add pudding mix and 1/2 cup milk; beat for 2 minutes.
• 7. Pour into pie crust/shell; garnish if desired. Refrigerate for an hour or so before slicing. Refrigerate leftovers.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• 1. In a microwave, melt four ounces of white chocolate with milk; stir until smooth. Cool to room temperature.
• 2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange peel and melted chocolate.
• 3. Fold in whipped cream.
• 4. Spread into crust.
• 5. Arrange strawberries on top.
• 6. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

WHITE CHOCOLATE STRAWBERRY PIE

Steps:

• 1. In a double boiler or microwave, melt four squares of chocolate with milk. Cool to room temperature.
• 2. In mixing bowl, beat cream cheese and sugar until smooth. Beat in orange peel and melted chocolate. Folded in whipped cream. (I buy liquid whipping cream and mix my own for this recipe. It makes a difference)
• 3. Spread into crust. Arrange strawberries on top. Top with whipping cream or melted white chocolate (I drizzle melted white chocolate) Refrigerate for one hour.
• 4. I use the No Fail Pie Crust recipe for all my pie crusts.