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White Chocolate Cream Pie

Total Time

Prep: 35 min. + chilling Cook: 20 min.


8 servings

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


  • 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


  1. 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.
  2. 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.
  3. For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red 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.
  4. 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.
Editor's Note: For a simple garnish, use spearmint leaves and red-hot candies.

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