Easy White Chocolate Pie Recipes

WHITE CHOCOLATE CREAM PIE

Steps:

• Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
• Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
• Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.

WHITE CHOCOLATE PIE

Steps:

• 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.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

CHOCOLATE PIE

Steps:

• Crush Biscuits.
• Melt 60g Butter & Add Crushed Biscuits.
• Put Mixture Into Serving Dish & Press Down.
• Put In Fridge To Set.
• In A Saucepan:
• Melt 50g Butter - When Butter Is ALMOST Melted Add The Cream & Remove From Heat.
• Stir In Chunks Of The Chocolate. Mix Until Ingredients Are Combined & All Chocolate Is Melted.
• Pour Over Set Biscuit Base & Return To Fridge Until Set.

WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• 1. In large bowl put, pudding mix, & milk. Blend well with mixer.It will become thick.
• 2. Add softened cream cheese to pudding mix & mix well.
• 3. FOLD in cool whip with a rubber spatula.
• 4. Pour into pie crust & cover. Place in fridge for a couple of hours until set. HINT:::When I use the bough crust it comes with a clear lid, I use it to cover the pie.

WHITE CHOCOLATE PUDDING PIE

Steps:

• prepare pie crust.
• mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
• pour over pie crust.
• refrigerate for 1 hour.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

WHITE CHOCOLATE CREAM PIE

Steps:

• 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 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.

EASY WHITE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Microwave peanut butter and chocolate in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.
• Beat pudding mix and milk with whisk 2 min. Add peanut butter mixture; beat until blended. Gently stir in whipped topping. Spoon into crust.
• Refrigerate at least 1 hour.

EASY WHITE CHOCOLATE CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

EASY WHITE CHOCOLATE PIE

Steps:

• 1. Bake the crust according to package instructions.
• 2. Scald the cream by bringing it to a boil, then turning off the heat. Pour the hot cream on top of the chocolate and let steep for 2 mins before stirring.
• 3. Once the cream and chocolate is fully melted and combined. Once combined, pour into the cooled pie shell and refrigerate for 2 hours, minimum.
• 4. Once fully set. Garnish with whatever you please. I did Whipped topping and cocoa powder. Enjoy :)