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.
MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE
This mixed berry pie is topped with a delicious, creamy white chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
WHITE CHOCOLATE BERRY PIE
Make and share this White Chocolate Berry Pie recipe from Food.com.
Provided by bamamom3
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 333.1, Fat 18.8, SaturatedFat 8.5, Cholesterol 20.4, Sodium 230.2, Carbohydrate 39.2, Fiber 1.2, Sugar 29.1, Protein 3.7
WHITE CHOCOLATE & BERRY PUDDING
Bring a taste of summer to a cold winter's night
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 550 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
WHITE CHOCOLATE-BERRY PIE
We used fresh raspberries to make this creamy White Chocolate-Berry Pie. But feel free to swap in fresh strawberries if that's what you've got.
Provided by My Food and Family
Categories Recipes
Time 2h3m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 22 g, Protein 4 g
WHITE CHOCOLATE AND BLUEBERRY PIE
Make and share this White Chocolate and Blueberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 695.5, Fat 46.3, SaturatedFat 23.9, Cholesterol 161.7, Sodium 304.8, Carbohydrate 65.5, Fiber 1.8, Sugar 51, Protein 7.6
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