Best 5 White Chocolate Berry Pie Recipes

MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on oven rack.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
• In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
• In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
• In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.

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.

WHITE CHOCOLATE-BERRY PIE

Steps:

• Prepare and bake crust in 9-inch pie plate as directed on package for 1-crust baked shell. Cool.
• Microwave 5 oz. chocolate and milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Cool to room temperature.
• Beat cream cheese, sugar and zest with mixer until well blended. Add to chocolate mixture; beat with whisk until well blended. Stir in COOL WHIP; spoon into crust. Top with berries.
• Melt remaining chocolate as directed on package; drizzle over berries. Refrigerate 1 hour.

WHITE CHOCOLATE MOUSSE AND BERRY TART

Steps:

• For Crust:
• Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
• Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
• For Filling:
• Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

WHITE CHOCOLATE AND BLUEBERRY PIE

Steps:

• Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
• Add two inches of water in a med-size saucepan and bring water to a bare simmer.
• Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
• Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
• Set the mixture aside to cool slightly.
• In another stainless steel bowl, whisk the eggs and sugar together.
• Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
• Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
• Remove the bowl from the heat and whisk in the vanilla.
• Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
• Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
• In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
• Gently fold the whipped cream into the chocolate-egg mixture.
• Fold in the blueberries.
• Scrape the filling into the prepared crumb crust.
• Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.