White Trash Chocolate Pie Recipes

ALTON BROWN'S WHITE TRASH

Steps:

• Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
• Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• Store in zip-top bags or air-tight containers.

WHITE TRASH CHOCOLATE PIE

Steps:

• Beat egg yolks with half of the sugar and the melted butter.(melt butter in the micro for about 20 seconds -- you don't want it to be too hot or it will cook the egg yolks when you add it).
• Mix the other half of sugar with the cocoa and flour and add the 1/4 cup of scorching hot water. Mix with a whisk until smooth.
• Combine the two mixtures and mix thoroughly.
• Add vanilla and milk and mix thoroughly.
• Don't get upset if mixture seems thin. It will set after baking.
• Pour into an unbaked pie shell and cover the edges with foil or a pie ring to prevent the crust edges from browning excessively. Bake for 55-60 minutes at 325. It will still be a little "jiggly" bit it will set up nicely as it cools.
• Let cool at room temperature for a couple of hours and then put it in the fridge for a couple of hours to cool good and proper.
• Then -- serve well chilled with homemade whipped cream or just be white trash like me and use Cool Whip.

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.

FUDGY WHITE CHOCOLATE PUDDING PIE

Steps:

• In a small bowl, whisk 1 cup milk and chocolate fudge pudding mix for 2 minutes or until slightly thickened. Fold in half of the whipped topping. Spread over crust., In another bowl, whisk remaining milk and white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping; spread over fudge pudding layer. Refrigerate for 4 hours or until set. Garnish with shaved chocolate.

WHITE CHOCOLATE CHIP BUTTERMILK PIE

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.

WHITE TRASH

Steps:

• In a double boiler, melt white chocolate and shortening.
• Stir chocolate mixture until blended and smooth.
• In the meantime, combine all the cereal and nuts in a very large bowl.
• Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
• Scoop mixture out onto large cookie sheets or jelly roll pans to set.
• After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
• Enjoy!

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.

CLASSIC WHITE CHOCOLATE PIE

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.

WHITE CHOCOLATE CREAM PIE

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.

CHOCOLATE PIE II

Steps:

• In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth.
• Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes.
• Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.