White Chocolate Pie Recipe

4 1
White Chocolate Pie Recipe
White Chocolate Pie Recipe photo by Taste of Home
Publisher Photo

White Chocolate Pie Recipe

Be the first to add a review
4 1
Publisher Photo
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped toping, thawed, divided
  • 1 chocolate crumb crust (8 inches)
  • 1-1/4 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • Red food coloring

Directions

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. Yield: 6-8 servings.
Originally published as White Chocolate Pie in Quick Cooking January/February 2002, p19

Nutritional Facts

1 piece: 391 calories, 21g fat (13g saturated fat), 37mg cholesterol, 373mg sodium, 45g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped toping, thawed, divided
  • 1 chocolate crumb crust (8 inches)
  • 1-1/4 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • Red food coloring
  1. In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust.
  2. 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.
  3. Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as White Chocolate Pie in Quick Cooking January/February 2002, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Chocolate Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review