White Chocolate Strawberry Pie

Recipe by looneytunesfan
READY IN: 3hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1
    pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
  • Filling
  • 1 23
    cups milk
  • 1
    (3 1/2 ounce) box vanilla pudding mix (NOT INSTANT)
  • 34
    cup white vanilla baking chips
  • 1
    cup whipping cream
  • Topping
  • 3
    tablespoons white vanilla baking chips
  • 2
    teaspoons vegetable oil
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DIRECTIONS

  • Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
  • Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
  • In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
  • Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
  • In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.
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