White Chocolate And Blueberry Pie Recipes

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RED, WHITE AND BLUEBERRY PIE

This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10



Red, White and Blueberry Pie image

Steps:

  • Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

2 ounces white baking chocolate, melted
1 graham cracker crust (9 inches)
3/4 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
3/4 cup 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 cup whipped topping
8 fresh strawberries, halved lengthwise
1 cup fresh blueberries

WHITE CHOCOLATE BERRY PIE

When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8



White Chocolate Berry Pie image

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.

Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

5 ounces white baking chocolate, chopped, divided
2 tablespoons whole milk
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange zest
1 cup heavy whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

WHITE CHOCOLATE AND BLUEBERRY PIE

Make and share this White Chocolate and Blueberry Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10



White Chocolate and Blueberry Pie image

Steps:

  • Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
  • Add two inches of water in a med-size saucepan and bring water to a bare simmer.
  • Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
  • Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
  • Set the mixture aside to cool slightly.
  • In another stainless steel bowl, whisk the eggs and sugar together.
  • Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
  • Remove the bowl from the heat and whisk in the vanilla.
  • Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
  • Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
  • In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
  • Gently fold the whipped cream into the chocolate-egg mixture.
  • Fold in the blueberries.
  • Scrape the filling into the prepared crumb crust.
  • Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.

Nutrition Facts : Calories 695.5, Fat 46.3, SaturatedFat 23.9, Cholesterol 161.7, Sodium 304.8, Carbohydrate 65.5, Fiber 1.8, Sugar 51, Protein 7.6

2 tablespoons cold water
1 teaspoon unflavored gelatin
7 ounces white chocolate, finely chopped
1 tablespoon unsalted butter
1 1/2 cups heavy cream, chilled
2 large eggs
1/3 cup sugar
1 teaspoon pure vanilla extract
2 cups fresh blueberries, picked over for stems
1 (9 inch) graham cracker crumb crust (or vanilla wafer crust)

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART

Categories     Berry     Chocolate     Citrus     Dairy     Dessert     Bake     Summer     Chill     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 17



Blueberry-White Chocolate Mousse Tart image

Steps:

  • For Mousse:
  • Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.
  • Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.
  • Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
  • Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.
  • Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.
  • For Crust:
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
  • Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)

Filling
3 cups fresh blueberries
6 tablespoons fresh lemon juice
3 tablespoons sugar
1 tablespoon water
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
4 ounce good-quality white chocolate (such as Lindt or Baker's), finely chopped
White chocolate, shavings
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

BLUEBERRY PIE

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7



Blueberry Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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