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White Chocolate Cream Pie

This dessert earned a prize at our church picnic. It's a favorite with my husband— he can't get enough of white chocolate.

8 ServingsPrep: 35 min. + chilling Cook: 20 min.

Ingredients

2/3 cup sugar
1/3 cup cornstarch
3 cups milk
3 egg yolks, beaten
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Holly Garnish:
4 ounces white baking chocolate, divided
Red and green paste food coloring
Topping:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar

Directions

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

2 of 2

White Chocolate Cream Pie (continued)

Directions (continued)

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. Yield: 8 servings.

Editor's Note: For a simple garnish, use spearmint leaves and red-hot candies.

Nutrition Facts: 1 serving (1 piece) equals 541 calories, 36 g fat (21 g saturated fat), 180 mg cholesterol, 178 mg sodium, 47 g carbohydrate, trace fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.