Best Smart Choice White Chocolate Double Layer Pie Recipes

BLACK-BOTTOM WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup whipping cream uncovered on High 30 to 50 seconds, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon vanilla. Spread chocolate mixture evenly in bottom of cooled pie shell. Freeze 15 minutes.
• Meanwhile, in small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Cool 10 minutes.
• In medium bowl, beat cream cheese and powdered sugar until well blended. Beat in 1/2 cup whipping cream and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. Add white chocolate; beat until well blended. Carefully spoon and spread cream cheese mixture over chocolate layer. Refrigerate 2 to 3 hours or until firm. Top individual servings with cherry pie filling. Store in refrigerator.

TRIPLE CHOCOLATE MOUSSE PIE RECIPE

Steps:

• Grease an 8-inch springform pan and set it aside.
• Preheat oven to 350º.
• Place the cookies in a food processor and pulse till crumbs are formed. Add the melted butter and pulse to combine. Scrape the bowl and pulse again till butter is evenly dispersed.
• Press the crumbs into the bottom of the spring-form pan. Bake 10 to 15 minutes. Remove to a wire rack and cool to room temperature.
• Make chocolate mousse by placing the semisweet chocolate and ¼ cup of the cream into a heatproof bowl. Microwave gently, stopping and stirring at 30-second increments until smooth and melted.
• Set aside to cool (should not be hot when you add the whipped cream).
• Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix on high until stiff peaks form, about 1 minute. Transfer whipped whites to another bowl.
• Place the remaining ¾ cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute.
• Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Gently fold the egg whites into the chocolate mixture.
• Scrape the mousse onto the cooled crust and smooth top with an offset spatula. Refrigerate uncovered for at least an hour before making the white chocolate mousse.
• To make the white chocolate mousse, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.
• Place the white chocolate and ½ cup of the cream in a medium microwave-safe bowl. Microwave gently, stopping to stir at 30-second increments, till melted and smooth.
• Add the gelatin mixture and stir until dissolved. Cool to room temperature, stirring occasionally.
• Whip the remaining 1 cup of cream until soft peaks form. Using a whisk, mix one-third of the whipped cream into the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula.
• Spoon the white chocolate mousse into the pan over the chocolate mousse. Smooth the top with an offset spatula.
• Return the cake to the refrigerator and chill until set, at least 2 hours.
• Garnish top with chocolate curls or chocolate shavings, if desired.

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.