White Chocolate Strawberry Pie Recipes

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.

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:

• Dip 6 strawberries in the white chocolate to use as garnish on top of pie.
• Smear melted white chocolate in the bottom and sides of the pie crust until an even coat is applied.
• Slice strawberries and put an even layer on the melted chocolate in the crust, on the bottom and the sides.
• Mix cream cheese and sweetened condensed milk until smooth. Add dry pudding mix and 1/2 cup water in the mixture, mixing until smooth.
• Pour on top of the strawberries.
• Refrigerate until set.
• Place the chocolate covered strawberries on top of the pie for garnish.
• Store in the refrigerator.

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:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating 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:

• 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.

Steps:

• Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.