White Chocolate Berry Pie Recipes

Steps:

• Heat oven to 400°F. Place cookie sheet on oven rack.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
• In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
• In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
• In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

Steps:

• Prepare and bake crust in 9-inch pie plate as directed on package for 1-crust baked shell. Cool.
• Microwave 5 oz. chocolate and milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Cool to room temperature.
• Beat cream cheese, sugar and zest with mixer until well blended. Add to chocolate mixture; beat with whisk until well blended. Stir in COOL WHIP; spoon into crust. Top with berries.
• Melt remaining chocolate as directed on package; drizzle over berries. Refrigerate 1 hour.

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:

• Melt 4 squares of white chocolate with milk. Cool to room temperature.
• Meanwhile beat cream cheese and sugar until smooth.
• Beat orange peel and melted chocolate into cream cheese mixture and fold in whip cream.
• Spread into crust and arrange strawberries on top.
• Melt remaining chocolate and drizzle ovaer berries.
• Cool at least 1 hour.

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.