Easy White Chocolate Pie Recipes

Steps:

• 1. To Prepare the Crust: Add the sugar to the cracker crumbs and mix. Pour in the melted butter and combine until moistened. Pat into a pie plate and set aside.
• 2. To Prepare the Pie filling: Mix cream cheese with 1 cup milk until well blended. You do this on low speed on your mixer. Add the rest of the milk and pudding mix and continue to blend on low speed. Once mixture is smooth, gently fold in the Cool Whip. Pour into the prepared crust and refrigerte for 4 hours before serving.
• 3. Topping: Top with shaved white chocolate or white chocolate chips and drizzle with a chocolate sauce.

Steps:

• 1. Bake the crust according to package instructions.
• 2. Scald the cream by bringing it to a boil, then turning off the heat. Pour the hot cream on top of the chocolate and let steep for 2 mins before stirring.
• 3. Once the cream and chocolate is fully melted and combined. Once combined, pour into the cooled pie shell and refrigerate for 2 hours, minimum.
• 4. Once fully set. Garnish with whatever you please. I did Whipped topping and cocoa powder. Enjoy :)

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

Steps:

• prepare pie crust.
• mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
• pour over pie crust.
• refrigerate for 1 hour.

Steps:

• Microwave peanut butter and chocolate in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.
• Beat pudding mix and milk with whisk 2 min. Add peanut butter mixture; beat until blended. Gently stir in whipped topping. Spoon into crust.
• Refrigerate at least 1 hour.

Steps:

• Beat cream cheese until fluffy; gradually beat in sweetened condensed milk, melted white chocolate chips, egg and vanilla. Pour into prepared crust pie.
• Bake in preheated 325 degrees oven for 20-25 minutes or until just set.
• Cool. Drizzle with puréed raspberries and top with fresh berries, if desired.