Best White Chocolate Pie Recipes

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.

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
• For filling:
• Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
• Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
• Garnish with shaved chocolates.

WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
• Add the egg pulsing or tossing to combine.
• Add the flour and mix until it is just incorporated, no longer.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
• Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
• Roll out the dough on a floured surface until it is about 1/8 inch thick.
• Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
• If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
• Trim off the excess dough, leaving a 3/4 inch overhang.
• Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
• Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
• Bake the shell until the sides are set, about 12 minutes.
• Carefully remove the weights and foil and gently prick dough all over with a fork.
• Continue to bake until pale gold and baked through, about 5 minutes.
• Cool the pie shell completely on a wire rack.
• Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
• Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
• Whisk in the cornstarch until smooth.
• Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
• Repeat once or twice.
• Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
• Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
• Strain the custard into a clean bowl.
• Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
• Shortly before serving time, whip the cream until nearly stiff.
• Thinly slice the bananas and toss with the lemon juice.
• Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
• Fill the cooled pie shell with the filling.
• Gently scatter the chocolate curls over the filling, covering the tart completely.
• Very lightly dust the chocolate curls with cocoa powder and serve.
• To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
• Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
• With a spatula, spread out the chocolate into an even 1/8 thick layer.
• Set aside to cool to room temperature.
• Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
• Continue to form chocolate curls with the remaining chocolate.
• With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

ELEGANT WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornstarch. In a medium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
• Stir in butter, then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly, then stir in melted white chocolate. Chill pastry cream.
• Slice bananas and toss with the lemon juice to keep from discoloring. Set aside.
• In a large bowl, whip chilled whipping cream until stiff peaks form. Fold into pastry cream, then fold in bananas and liqueurs. Fill tart shell with banana cream filling.
• Top generously with white chocolate curls, then dust with cocoa. Serve soon after assembling so crust doesn't get soggy.
• To make white chocolate curls, carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 80 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.

WHITE CHOCOLATE STRAWBERRY MOUSSE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.
• Bake in the preheated oven until browned and set, about 10 minutes; cool completely.
• Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.
• Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.
• Puree 2/3 pound strawberries in a blender or food processor.
• Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.

WHITE CHOCOLATE CHIP BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
• Parbake the crusts in the preheated oven for 8 to 10 minutes.
• Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
• Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
• Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

WHITE CHOCOLATE BERRY PIE

Steps:

• In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

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.

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
• Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
• While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
• Spread coconut powder thinly over the cooled crust.
• Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
• Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
• Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
• Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

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.

CRANBERRY AND WHITE CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.

5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE

Steps:

• Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
• Spread in crust. Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

WHITE CHOCOLATE PECAN PIE

Steps:

• Position rack in center of oven; preheat to 350°F.Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.
• Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.
• Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Serve pie at room temperature.

WHITE CHOCOLATE-CHERRY MOUSSE PIE

Steps:

• For dark chocolate shards:
• Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl. Place sheet of waxed paper on work surface. Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square. Place second sheet of waxed paper over, pressing to release most air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD: Can be made 5 days ahead. Wrap in plastic and keep chilled.
• For cherry compote:
• Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.
• For pie crust:
• Preheat oven to 350°F. Lightly coat 9-inch-diameter glass pie dish with nonstick spray. Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground. Add melted butter; using on/off turns, process until incorporated. Press firmly and evenly onto bottom and up sides of prepared dish.
• Bake crust until firm, about 12 minutes. Transfer pie dish to rack; cool completely.
• For mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth. Remove from heat. Add gelatin mixture; stir until dissolved. Transfer to large bowl. Stir in 3/4 cup cream. Refrigerate just until chilled but not set, stirring occasionally, about 1 hour.
• Using electric mixer, beat chilled white chocolate mixture until firm peaks form. Fold in chopped cherries. Using clean dry beaters, beat egg whites in medium bowl until foamy. Add almond extract and pinch of salt and continue beating until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form. Add egg white mixture to white chocolate mixture; fold just to incorporate.
• Spoon white chocolate mousse into cooled crust, mounding in center. Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened). Arrange shards decoratively atop mousse. Chill until mousse is set, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and keep chilled.
• Cut pie into wedges and serve with warm cherry compote.

TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR

Steps:

• To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
• Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
• Shell should look golden brown. Let cool at room temperature.
• While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
• Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
• Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
• To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
• Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
• Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
• Cut a slice in your lime "wheels," twist and place in the center of each piece.

WHITE CHOCOLATE-BANANA CREAM PIE

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix, milk and vanilla with whisk 2 min.; pour over bananas in crust.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.

CRANBERRY WHITE CHOCOLATE NUT PIE

Steps:

• In a small bowl combine dried cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoons brandy.
• Preheat oven to 325.Prepare pastry and line a 9 inches pie plate.
• In a medium bowl wisk together butter, sugar,eggs,and salt.
• Stir in walnuts, flour and chopped baking bars until just combined.
• Stir in drained cranberries and 1 tablespoons brandy.
• Spoon into crust lined pie plate.
• Bake for 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
• Cool on rack.

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.