White Chocolate Berry Pie Recipes

WHITE CHOCOLATE BERRY PIE

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.

WHITE CHOCOLATE BERRY PIE

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.

WHITE CHOCOLATE MOUSSE AND BERRY TART

Steps:

• For Crust:
• Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
• Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
• For Filling:
• Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART

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.)

WHITE CHOCOLATE-BERRY PIE

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.

WHITE CHOCOLATE & BERRY PUDDING

Steps:

• Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy.
• Fold through the white chocolate and most of the berries, pour into the dish, then microwave on High for 10-12 mins, until set and dry on top. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.

WHITE CHOCOLATE PIE

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.

BLACKBERRY-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
• In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

WHITE CHOCOLATE MOUSSE RASPBERRY PIE

Steps:

• Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
• Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
• In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.

WHITE CHOCOLATE AND BLUEBERRY PIE

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.

MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE

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.