Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 41) worth the extra time White Chocolate-Strawberry Pie Prep Time: 45 Minutes Ready in: 3 Hours 45 Minutes Servings: 8 Cook’s Notes Crust » 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 12/3 cups milk 1 teaspoon unflavored gelatin 1 box (4-serving size) vanilla pudding and pie filling mix (not instant) 3 /4 cup white vanilla baking chips 1 cup whipping cream Topping Place the plastic wrap over the pudding so it actually makes contact with the pudding. This prevents air from reaching the top of the pudding and forming a “skin.” Don’t worry – the plastic wrap won’t melt. Try to select strawberries that are all about the same size and not too large, so the pie will be easier to cut. Be sure you don’t cut into the berries when removing the stems. The juices will bleed into the pudding mixture and make it soft. 1 quart (4 cups) fresh strawberries 3 tablespoons white vanilla baking chips 2 teaspoons vegetable oil 1. Heat oven to 450°F. Make 1 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. 2. 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. 3. 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. Spread pudding mixture in cooled baked shell. 4. 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. 5. 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. Nutrition information per serving: 1 SeRviNg: Calories 410 (Calories from Fat 240); Total Fat 27g (Saturated Fat 14g); Cholesterol 55mg; Sodium 170mg; Total Carbohydrate 36g (Dietary Fiber 2g; Sugars 22g); Protein 5g exChaNgeS: 2 Starch, 1/2 Fruit, 5 Fat Pillsbury Most Requested Recipes™ 41
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