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Name: White Chocolate Strawberry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Pillsbury refrigerated pie crust softened; 1 2/3 cups Milk; 3/4 cup White vanilla baking chips; 1 cup Whipping cream; 1 quart Fresh strawberries; 3 tablespoon White vanilla baking chips; 2 teaspoons Vegetable oil

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INGREDIENTS

1 Pillsbury refrigerated pie crust ; softened
1 2/3 cups Milk
3/4 cup White vanilla baking chips
1 cup Whipping cream
1 quart Fresh strawberries
3 tablespoon White vanilla baking chips
2 teaspoons Vegetable oil

Servings

INSTRUCTIONS

Heat oven to 450. Make 1 pie crust as directod on box for one crust baked shell using 9" glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.

Meanwhile, in 2 quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 c vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of puddinjg; refrigerate 1 hour to cool.

In smalll bowl with electric mixer, beat whipping cream on high speed until stiff peak forms. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spread pudding mixture in cooled baked shell.

Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing abaout 1/4 of each berry into filling.

In 1 quart saucepan, heat 3 T vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerte at least 3 hours or until serving time. Store in refrigerator.

NOTES

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White Chocolate Strawberry Pie

1 Pillsbury refrigerated pie crust softened
1 2/3 cups Milk
3/4 cup White vanilla baking chips
1 cup Whipping cream
1 quart Fresh strawberries
3 tablespoon White vanilla baking chips
2 teaspoons Vegetable oil

Heat oven to 450.  Make 1 pie crust as directod on box for one crust baked shell using 9" glass pie pan.  Bake 9 to 11 minutes or until light golden brown.  Cool.

Meanwhile, in 2 quart saucepan, mix milk and gelatin; let stand 5 minutes.  Stir in pudding mix.  Cook over medium heat, stirring constantly, until mixture boils.  Remove from heat; let stand 5 minutes.  Add 3/4 c vanilla chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of puddinjg; refrigerate 1 hour to cool.

In smalll bowl with electric mixer, beat whipping cream on high speed until stiff peak forms.  Fold 1/3 of whipped cream into cooled pudding mixture.  Fold in remaining whipping cream.  Spread pudding mixture in cooled baked shell.

Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries.  Place strawberries, pointed ends up, on filling, gently pressing abaout 1/4 of each berry into filling.

In 1 quart saucepan, heat 3 T vanilla chips and oil over low heat, stirring constantly, until melted and smooth.  Drizzle over strawberries.  Refrigerte at least 3 hours or until serving time.  Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 8 Servings

Calories: 82
Calories from Fat: 43 (52%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.5g
Cholesterol 14.3mg		4 %
Sodium 24.5mg		1 %
Potassium 198.2mg		5 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 6.9g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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