WHITE CHOCOLATE PIE
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391 calories, Fat 21g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 373mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE CREAM PIE
This dessert earned a prize at our church picnic. It's a favorite with my husband- he can't get enough of white chocolate.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine sugar and cornstarch; gradually whisk in milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; stir in white chocolate and vanilla. Let stand until chocolate is melted, stirring occasionally. Pour into pastry shell. Refrigerate for at least 3 hours. , For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red food coloring. Place in a pastry or plastic bag. Pipe 24 small berries on waxed paper; let stand until hardened. Melt remaining white chocolate; tint with green food coloring. Spread into a rectangle on waxed paper; let stand at room temperature until harden. Using a 1-1/2-in. holly leaf cookie cutter, cut 18 leaf shapes. , Just before serving, beat cream and confectioners' sugar until soft peaks form; spread over pie. Garnish with holly leaves and berries. Store in the refrigerator.
Nutrition Facts :
WHITE CHOCOLATE DREAM PIE
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.
CLASSIC WHITE CHOCOLATE PIE
Make and share this Classic White Chocolate Pie recipe from Food.com.
Provided by gailanng
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 499.8, Fat 28.4, SaturatedFat 16.7, Cholesterol 80.3, Sodium 205.6, Carbohydrate 54.1, Fiber 0.1, Sugar 53.4, Protein 8.9
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
WHITE CHOCOLATE MUD PIE
Blogger Bree Hester of Baked Bree takes a spin on Mississippi Mud Pie. A white chocolate version!
Provided by Bree Hester
Categories Dessert
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie crumbs and melted butter. Press in ungreased 9-inch pie plate. Bake 10 minutes. Cool completely.
- Meanwhile, in 2-quart saucepan, beat cornstarch, 2/3 cup sugar and the salt with whisk. Beat in half-and-half, 1/2 cup whipping cream and the milk. Beat in egg yolks. Add white chocolate. Heat mixture to boiling, beating constantly with whisk. Reduce heat to medium; cook until pudding coats back of wooden spoon. Stir in 1 teaspoon vanilla. Pour pudding into cooled pie crust. Cover with plastic wrap. Refrigerate 4 hours.
- In large bowl, beat 2 1/2 cups whipping cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 2/3 cup sugar and 1 teaspoon vanilla. Beat until cream holds its shape.
- Top pie with whipped cream and chocolate shavings. Cut and serve.
Nutrition Facts : ServingSize 1 Serving
NO-BAKE WHITE CHOCOLATE PIE
This recipe was found in Parade magazine (with the local newspaper) this past weekend. Preparation time does not include the 2 hours needed for the pie to chill.
Provided by Sydney Mike
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl set over a pot of lightly simmering water, warm & partially melt the chocolate, then remove from heat & stir to melt completely.
- In another bowl, beat together the cream cheese, sugar & vanilla until smooth.
- Add the chocolate to this mixture & combine thoroughly, before adding the sour cream & blending completely.
- In a 3rd mixing bowl, whip the heavy cream until firm, then gently fold it into the chocolate filling.
- Place the banana slices evenly over the crust, then carefully pour the chocolate filling over the bananas, before chilling the pie for at least 2 hours.
- Although it's optional, the pie looks great when sprinkled with grated or shaved dark chocolate before serving.
WHITE CHOCOLATE CREAM PIE RECIPE
Treat your family to this White Chocolate Cream Pie Recipe. This White Chocolate Cream Pie Recipe includes cool coconut pudding and fluffy whipped cream
Provided by My Food and Family
Categories Home
Time 4h
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix 3/4 cup coconut, margarine and crumbs in 9-inch pie plate; press onto bottom and up side of pie plate. Bake 10 min.
- Microwave 2 oz. chocolate in small microwaveable bowl on HIGH 1 to 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
- Meanwhile, beat pudding mix and milk with whisk 2 min. Stir in remaining coconut; pour into crust. Refrigerate until ready to add next layer.
- Microwave remaining chocolate and 1/4 cup whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool completely, stirring occasionally.
- Beat remaining whipping cream in chilled large bowl with mixer on high speed until soft peaks form. Add half the whipped cream to chocolate mixture; whisk until blended. Stir in remaining whipped cream. Spoon over filling in crust.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g
CHOCOLATE PIE I
One for the chocolate lovers!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a cast iron skillet over medium low heat, melt the butter.
- Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
- Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
- Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g
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