Creamy White Chocolate Strawberry Pie Recipes

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.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

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.

Steps:

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

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.