Best 6 Creamy White Chocolate Strawberry Pie Recipes

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Indulge in a symphony of flavors with our Creamy White Chocolate Strawberry Pie, a masterpiece that combines the lusciousness of white chocolate and the vibrant zest of strawberries. Dive into the richness of our Chocolate Mousse Pie, a decadent treat that will tantalize your taste buds with its velvety chocolate filling and flaky crust. For a classic indulgence, our Classic Strawberry Pie awaits, a timeless favorite that captures the essence of summer with its sweet and juicy strawberries nestled in a flaky, golden crust. Ready to embark on a sweet adventure? Let's dive into these delightful recipes and create memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE-STRAWBERRY PIE



White Chocolate-Strawberry Pie image

Drizzled with white chocolate, fresh strawberries top a creamy vanilla pie, oh my!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h45m

Yield 8

Number Of Ingredients 9

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 2/3 cups milk
1 teaspoon unflavored gelatin
1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
3/4 cup white vanilla baking chips
1 cup whipping cream
1 quart (4 cups) fresh strawberries
3 tablespoons white vanilla baking chips
2 teaspoons vegetable oil

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch 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 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
  • In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
  • 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 about 1/4 of each berry into filling.
  • In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 32 g, TransFat 0 g

CREAMY WHITE CHOCOLATE-STRAWBERRY PIE



Creamy White Chocolate-Strawberry Pie image

Make and share this Creamy White Chocolate-Strawberry Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 inch) store-bought graham cracker crust
3/4 cup white chocolate chips
1 (8 ounce) package cream cheese, softened
5 tablespoons sugar
1/3 cup plain yogurt (full-fat) or 1/3 cup vanilla yogurt (full-fat)
1 quart fresh strawberries, rinsed and patted dry
1/2 cup white chocolate chips

Steps:

  • Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
  • Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
  • When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
  • In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
  • Gradually add the sugar and continue to beat.
  • When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
  • Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
  • Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
  • Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
  • Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
  • To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
  • Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
  • Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.

Nutrition Facts : Calories 449.5, Fat 26.4, SaturatedFat 13.2, Cholesterol 36.2, Sodium 284, Carbohydrate 49.9, Fiber 1.9, Sugar 38.9, Protein 5.8

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST



Strawberry Cream Pie With Chocolate Cookie Crust image

A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

6 ounces/170 grams chocolate wafer cookies (about 35 cookies)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
1 1/2 teaspoons unflavored powdered gelatin (from 1 packet)
1 3/4 cups/420 milliliters sour cream
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup/120 milliliters heavy cream
1/4 cup/50 grams granulated sugar, plus more if needed
1/4 teaspoon kosher salt (Diamond Crystal)
1 pound/454 grams strawberries, halved, quartered if large

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
  • Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
  • Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

CREAMY STRAWBERRY PIE



Creamy Strawberry Pie image

I like to end a nice company meal with this easy make-ahead dessert. The eye-catching pie has a big strawberry flavor and extra richness from ice cream. —Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Dough for single-crust pie
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
2 cups vanilla ice cream
Sliced fresh strawberries, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE CHOCOLATE STRAWBERRY PIE



White Chocolate Strawberry Pie image

Make and share this White Chocolate Strawberry Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Tarts

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
1 2/3 cups milk
1 teaspoon unflavored gelatin
1 (3 1/2 ounce) box vanilla pudding mix (NOT INSTANT)
3/4 cup white vanilla baking chips
1 cup whipping cream
1 quart fresh strawberries
3 tablespoons white vanilla baking chips
2 teaspoons vegetable oil

Steps:

  • Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch 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 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
  • In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
  • 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 about 1/4 of each berry into filling.
  • In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.

Nutrition Facts : Calories 403.1, Fat 25.8, SaturatedFat 13.7, Cholesterol 50.6, Sodium 248.8, Carbohydrate 39.6, Fiber 1.7, Sugar 25.4, Protein 4.9

WHITE CHOCOLATE BERRY PIE



White Chocolate Berry Pie image

When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 ounces white baking chocolate, chopped, divided
2 tablespoons whole milk
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange zest
1 cup heavy whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

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.

Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

Tips for Making a Creamy White Chocolate Strawberry Pie

  • Use a combination of heavy cream and sour cream to create a thick and creamy filling.
  • Chill the pie crust before baking to prevent it from shrinking.
  • Bake the pie crust for 15-20 minutes, or until it is golden brown.
  • Let the pie cool completely before slicing and serving.
  • Garnish the pie with fresh strawberries and white chocolate shavings.

Conclusion

This creamy white chocolate strawberry pie is the perfect dessert for any occasion. It is easy to make, and it is sure to be a hit with everyone who tries it. The combination of white chocolate, strawberries, and cream is irresistible, and the pie is sure to be a favorite. So next time you are looking for a delicious and easy dessert, give this creamy white chocolate strawberry pie a try. You won't be disappointed!

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