Best White Chocolate Mud Pie Recipes

White Chocolate Mud Pie image

Provided by Bree Hester

Categories Dessert

Time 4h30m

Yield 8

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs
6 tablespoons butter, melted
2 tablespoons cornstarch
2/3 cup sugar
1/8 teaspoon salt
1/2 cup half-and-half
1/2 cup whipping cream
2 cups whole milk
3 egg yolks
6 oz white chocolate baking bars or squares, melted, cooled slightly
1 teaspoon vanilla
2 1/2 cups whipping cream
2/3 sugar
1 teaspoon vanilla
1/4 cup chocolate shavings

Steps:

Heat oven to 350°F. In medium bowl, mix cookie crumbs and melted butter. Press in ungreased 9-inch pie plate. Bake 10 minutes. Cool completely.
Meanwhile, in 2-quart saucepan, beat cornstarch, 2/3 cup sugar and the salt with whisk. Beat in half-and-half, 1/2 cup whipping cream and the milk. Beat in egg yolks. Add white chocolate. Heat mixture to boiling, beating constantly with whisk. Reduce heat to medium; cook until pudding coats back of wooden spoon. Stir in 1 teaspoon vanilla. Pour pudding into cooled pie crust. Cover with plastic wrap. Refrigerate 4 hours.
In large bowl, beat 2 1/2 cups whipping cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 2/3 cup sugar and 1 teaspoon vanilla. Beat until cream holds its shape.
Top pie with whipped cream and chocolate shavings. Cut and serve.

Nutrition Facts : ServingSize 1 Serving

White Chocolate Mud Pie image

Provided by @MakeItYours

Number Of Ingredients 6

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1 3/4 cups milk
3/4 cup white vanilla baking chips
1 container (8 oz) frozen whipped topping, thawed
Miniature semisweet chocolate chips, if desired

Steps:

Heat oven to 450°F. Unroll pie crust into 9-inch pie plate, pressing against side and bottom of pie plate. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork.
Bake 10 to 12 minutes or until light brown. Cool completely.
In medium bowl, beat pudding mix and milk with whisk 2 minutes. Refrigerate while crust is cooling.
When crust is cool, stir white vanilla baking chips into pudding. Spread pudding into cooled crust. Place piece of plastic wrap over top of pie, touching surface of pudding. Refrigerate at least 4 hours until pudding is completely set.
Spread whipped topping over pudding. Sprinkle miniature semisweet chocolate chips on top of pie.