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White Chocolate Silk Pie with Raspberries and Milano Cookie Crust

White Chocolate Silk Pie with Raspberries and Milano Cookie Crust
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If you follow me on Instagram, you may have seen a “sneak peek” picture of this glorious pie earlier in the week. I couldn’t help but toss a picture out into cyberspace as soon as possible. Raspberries, ladies and gentlemen. They are easy on the eyes, wouldn’t you say. Such a beautiful fruit, truly.

This White Chocolate Silk Pie has a crust made from Milano Cookie Crumbs, butter and pecans (hold on to your hats, guys…it is super fabulous!). The filling is creamy, smooth, and loaded with white chocolate flavor. The fresh raspberries added to the top are divine making the whole pie just about as knock down delicious as you can get.

Make it for Mothers Day.

Make it for any other Spring Party of your choice, Sunday Dinner , Aunt Bethany’s 80th Bday Bash, your next back yard BBQ, a dinner for Uncle Lou…just make it, gang.

I think it will make you happy.

White Chocolate Silk Pie from Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Grab 2 (6 ounce) packages of Dark Chocolate Milano Cookies.

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2. Toss 10 cookies into a large Ziploc bag. Seal it well, and crush the cookies into crumbs with a rolling-pin.

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Like this…
3. Melt 4 Tb butter and chop 1/2 C pecans. Add them both, and a dash of salt to the bag (no need to dirty a separate bowl for this step) and stir the ingredients together with a spoon.

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4. Pour the mixture into a 9 inch (deep dish) pie plate.

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Grab a measuring cup and use it to flatten the crust out over the bottom of the pie plate, and up 1/4 inch of the sides.

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5. Carefully press the remaining cookies into the crust and around the side of the pie plate. Place it in the fridge to chill while you make the filling.

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6. Pour 1 1/4 C white chocolate chips into a small sauce pan. Add 1/4 C of Half and Half. Get it onto the stove top and melt the chocolate mixture over medium high heat, stirring constantly.

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It should only take a few minutes for the two to combine. Set the pan aside to cool.

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7. Take 2 (3.3 ounce) packages of instant white chocolate pudding and toss them into your stand mixer or large mixing bowl.

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Pour 3 1/2 Cups of Half and Half into the pudding and mix it vigorously until thickened. (Should take about 3-4 minutes) Make sure to scrape the bottom of the bowl with a rubber spatula to make sure all of the pudding mix gets incorporated into the liquid.

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8. Check your delicious sauce pan full of melted white chocolate. You don’t want to add it to the pudding until it has cooled to room temperature. If it’s still too warm try stirring it a bit (and blowing on it some, sounds weird I realize, but it is a useful tactic) to force it to cool down. When it’s no longer warm, add it to the pudding. Stir just until combined.
9. Add 1 C cool whip and fold it gently in.

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10. Carefully pour the pudding into the chilled crust.

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Tip: Don’t snack on too many cookies while you make this pie or you won’t have enough to line the crust. Don’t be like me. Save the cookies for the pie, man.

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10. Add 1 cup cool whip to the top of the pie and spread it out evenly.
11. Top the pie with 12 ounces of fresh raspberries. Beautiful!
12. Place the pie in the fridge to chill for at least 2 hours and up to 24. The crust needs at least 2 hours to set.

White Chocolate Full size

Serve and enjoy!

Here’s the handy printable…

White Chocolate Silk Pie with Raspberries and Milano Cookie Crust

Prep Time: 45 minutes

Total Time: 2 hours, 45 minutes

Yield: 1 (9 inch) pie

Ingredients

2 (6 ounce) packages Dark Chocolate Milano Cookies
4 Tb butter, melted
1/2 C pecans, chopped
dash salt
1 1/4 C white chocolate chips
3 3/4 C half and half
2 (3.3 ounce) boxes instant white chocolate pudding mix
2 C cool whip
1 (12 ounce) package raspberries

Instructions

1. Grab 2 (6 ounce) packages of Dark Chocolate Milano Cookies.
2. Toss 10 cookies into a large ziploc bag. Seal it well, and crush the cookies into crumbs with a rolling pin.
3. Melt 4 Tb butter and chop 1/2 C pecans. Add them both, and a dash of salt to the bag (no need to dirty a separate bowl for this step) and stir the ingredients together with a spoon.
4. Pour the mixture into a 9 inch (deep dish) pie plate. Grab a measuring cup and use it to flatten the crust out over the bottom of the pie plate, and up 1/4 inch of the sides.
5. Carefully press the remaining cookies into the crust and around the side of the pie plate. Place it in the fridge to chill while you make the filling.
6. Pour 1 1/4 C white chocolate chips into a small sauce pan. Add 1/4 C of Half and Half. Get it onto the stove top and melt the chocolate mixture over medium high heat, stirring constantly. It should only take a few minutes for the two to combine. Set the pan aside to cool.
7. Take 2 (3.3 ounce) packages of instant white chocolate pudding and toss them into your stand mixer or large mixing bowl. Pour 3 1/2 Cups of Half and Half into the pudding and mix it vigorously until thickened. (Should take about 3-4 minutes) Make sure to scrape the bottom of the bowl with a rubber spatula to make sure all of the pudding mix gets incorporated into the liquid.
8. Check your delicious sauce pan full of melted white chocolate. You don't want to add it to the pudding until it has cooled to room temperature. If it's still too warm try stirring it a bit (and blowing on it some, sounds weird I realize, but it is a useful tactic) to force it to cool down. When it's no longer warm, add it to the pudding. Stir just until combined.
9. Add 1 C cool whip and fold it gently in.
10. Carefully pour the pudding into the chilled crust.
11. Add 1 cup cool whip to the top of the pie and spread it out evenly.
12. Top the pie with 12 ounces of fresh raspberries. Beatiful!
13. Place the pie in the fridge to chill for at least 2 hours and up to 24. The crust needs at least 2 hours to set.
http://jamiecooksitup.net/2015/05/white-chocolate-silk-pie-with-raspberries-and-milano-cookie-crust/

Recipe adapted from Recipe4Living

 



Post a comment!

6 Comments

  1. 1
    PATTYL
    May 7, 2015 at 10:45 am

    Can’t wait to try this. I just spoke with my Mom in “heaven” and told her if she were alive I know what she’d have for dessert on Mother’s Day. Thanks for the wonderful recipe and Happy Mother’s Day. Cheers, PattyL

  2. 2
    Rena
    May 11, 2015 at 9:59 am

    Thanks for sharing this recipe! I made it for Mother’s Day and it was a hit! Unfortunately, the crust stuck on me and the pie made a mess, but a delicious mess when I tried to serve it. Please tell me what I did wrong so I’ll have pretty slices the next time I make it.

  3. 3
    Donna
    May 12, 2015 at 10:21 am

    This pie was so yummy! I must have done something wrong though because the filling was runny, more like a pudding than a pie filling. I tried to make it a little healthier with sugar free cool whip and fat free half and half. I’m assuming that’s why it didn’t thicken up?! I won’t be making that mistake again. It was a huge hit at my mother’s day lunch even if it was more pudding than pie! Delicious!

  4. 4
    Bonny Daines
    August 4, 2015 at 10:45 pm

    I made this for the Bashore’s barbecue last week. All I had to say was, “I got the recipe off of Jamie’s blog” and everyone came running over to try it. It was a huge hit.

  5. 5
    Diane
    August 27, 2015 at 5:29 pm

    I would like to use fresh whip cream for the above recipe. Will that work as well as cool whip? If you could let me know I’d appreciate it.
    Thanks!

    • 6
      Jamie
      August 28, 2015 at 6:35 am

      Hi Diane,
      Thanks for your question. I think fresh whipping cream would work out well, as long as you are planning to serve it within 3-4 hours or so. Best of luck to you!
      ~Jamie

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