White Chocolate Strawberry Pie
1 9-inch pie crust
1 2/3 cups milk
1 teaspoon unflavored gelatin
1 (3-ounce) package vanilla pudding and pie filling mix, not instant
3/4 cup white vanilla chips
1/2 pint whipping cream
1 quart fresh strawberries
3 tablespoons white vanilla chips
2 teaspoons oil
Heat oven to 450 F. Line pan with pie crust and bake 9 to 11 minutes or until
lightly browned. Cool. Meanwhile, combine milk and gelatin in medium saucepan
and mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat
until mixture comes to a boil, stirring constantly. Remove from heat and let
stand 5 minutes. Add cup vanilla chips to pudding mixture and stir occasionally
until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour
to cool.
In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped
cream into cooled pudding mixture. Fold in remaining whipping cream.
Spoon pudding mixture into cooled baked pie shell; spread evenly. Remove stems of
strawberries being careful to not cut berries. Place strawberries, pointed ends
up, on filling, gently press into filling.
In small saucepan heat 3 tablespoon vanilla chips and oil over low heat until
melted, stirring constantly until smooth. Drizzle over strawberries.
Refrigerate at least three hours or until serving time. Serves eight.
Jenn B aka Mom2Sam and Tiny
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