White Chocolate Pie Recipes

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WHITE CHOCOLATE PIE



White Chocolate Pie image

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

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped toping, thawed, divided
1 chocolate crumb crust (9 inches)
1-1/4 cups cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
Red food coloring

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.

CLASSIC WHITE CHOCOLATE PIE



Classic White Chocolate Pie image

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

1 (8 ounce) package cream cheese or 1 (8 ounce) package light cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package white chocolate chips, melted
1 egg
1 teaspoon vanilla extract
1 graham crackers or 1 chocolate cookie pie crust, 9 inch
strawberries (optional garnishment) or raspberries (optional garnishment)

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

WHITE CHOCOLATE DREAM PIE



White Chocolate Dream Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

2 cups macadamia nuts crushed, reserving 2 tablespoons for garnish
3 tablespoons unsalted butter, melted
3 tablespoons sugar
3 cups cream
1 cup sugar
2 eggs
1 teaspoon vanilla
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 12-ounce bag white chocolate chips
1 8-ounce block of cream cheese, softened
1 16-ounce tub of Cool Whip, softened

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.

WHITE-CHOCOLATE GRASSHOPPER PIE



White-Chocolate Grasshopper Pie image

Provided by Food Network

Time 3h

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
1 1/2 cups chocolate wafer crumbs (about 30 cookies)
2 1/2 ounces white chocolate
1 cup heavy cream
1 envelope unflavored gelatin (2 1/2 teaspoons)
1/4 cup milk
2 large egg yolks
2 large eggs
2 tablespoons sugar
1/4 cup creme de menthe
1/2 teaspoons peppermint extract, for extra zip
Chocolate curls or sprinkles

Steps:

  • For the Chocolate Wafer Crust:
  • Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate cookies into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes.
  • Set a rack in the middle of the oven and preheat to 350 degrees. Bake the pie crust for 8 to 10 minutes, until set and dry. Place on a rack to cool.
  • For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl. In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer. Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled. Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use. In a small bowl, soften the gelatin by stirring in into the milk. Set aside.
  • Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water. Whisk until very hot to the touch but not scrambled (160 degrees). Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes. Whisk in the creme de menthe and/or peppermint extract, if using.
  • Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture. Set aside to cool down to tepid. Whip the white chocolate cream until just thickened, then fold it into the egg mixture. Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
  • Garnish with chocolate curls or sprinkles.

WHITE CHOCOLATE CHIP BUTTERMILK PIE



White Chocolate Chip Buttermilk Pie image

This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.

Provided by oz

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 9h5m

Yield 16

Number Of Ingredients 11

1 (15 ounce) package prepared 9-inch pie crusts
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon finely grated orange zest
2 cups buttermilk
5 large eggs, beaten
1 tablespoon orange blossom water
1 teaspoon vanilla extract
¼ cup butter
½ cup white chocolate chips
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
  • Parbake the crusts in the preheated oven for 8 to 10 minutes.
  • Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
  • Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
  • Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
  • Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 33.1 g, Cholesterol 68.2 mg, Fat 14.8 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 207 mg, Sugar 20.5 g

WHITE CHOCOLATE PUDDING PIE



White Chocolate Pudding Pie image

I wanted to make my husband's favorite (banana cream pie) but the only thing in the house was Sugar Free White Chocolate Pudding mix. So, I gave it a whirl. My family was impressed. hope you like it too!

Provided by Neneldae

Categories     Pie

Time 1h12m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 4

2 (1 ounce) boxes sugar-free white chocolate pudding mix
1 pint half-and-half
1 cup milk
1 prepared 9-inch graham cracker crust (I use Basic Graham Cracker Crust)

Steps:

  • prepare pie crust.
  • mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
  • pour over pie crust.
  • refrigerate for 1 hour.

Nutrition Facts : Calories 245.8, Fat 15.5, SaturatedFat 6.6, Cholesterol 26.7, Sodium 210.3, Carbohydrate 23.5, Fiber 0.5, Sugar 11.6, Protein 4

WHITE CHOCOLATE CREAM PIE



White Chocolate Cream Pie image

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

2/3 cup sugar
1/3 cup cornstarch
3 cups milk
3 egg yolks, beaten
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Holly Garnish:
4 ounces white baking chocolate, divided
Red and green paste food coloring
Topping:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar

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 CREAM PIE RECIPE



White Chocolate Cream Pie Recipe image

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

1 cup BAKER'S ANGEL FLAKE Coconut, divided
1/4 cup margarine, melted
3/4 cup graham cracker crumbs
1 pkg. (4 oz.) BAKER'S White Chocolate, divided
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-3/4 cups cold milk
1-1/4 cups whipping cream, divided

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

EASY WHITE CHOCOLATE-PEANUT BUTTER PIE



Easy White Chocolate-Peanut Butter Pie image

Melted white chocolate is blended with peanut butter and vanilla pudding to make this easy and exceedingly creamy pie.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

1 cup creamy peanut butter
4 oz. BAKER'S White Chocolate
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 cup thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Microwave peanut butter and chocolate in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.
  • Beat pudding mix and milk with whisk 2 min. Add peanut butter mixture; beat until blended. Gently stir in whipped topping. Spoon into crust.
  • Refrigerate at least 1 hour.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

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