White Chocolate Cream Pie Recipes

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.

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.

WHITE CHOCOLATE CREAM PIE RECIPE

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.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

WHITE CHOCOLATE CREAM PIE

Steps:

• Place 7 cookies into a resealable plastic bag.
• Seal the bag and crush the cookies with a rolling pin.
• Pour the crushed cookies into a medium bowl. Stir in the almonds and butter.
• Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate.
• Cut the remaining cookies in half.
• Place the cookie halves, cut-side down, around the inside edge of the pie plate.
• Refrigerate for 1 hour.
• Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over medium low heat until the chocolate is melted and the mixture is smooth, stirring constantly.
• Remove the saucepan from the heat and let cool to room temperature.
• Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions.
• Stir in the white chocolate mixture.
• Fold in 1 cup Cool Whip topping.
• Spoon the mixture into the cookie crust.
• Refrigerate for 3 hours or until the filling is set.
• Top the pie with the remaining whipped topping and raspberries.
• Mound shaved chocolate in the center.