White Chocolate Silk Pie
No bake desserts are quick and easy, and they're perfect any time of year. This luxurious pie recipe features a cookie-pecan crust and a creamy white chocolate filling. It takes just 20 minutes to prepare before it chills in the fridge. You'll want to make White Chocolate Silk Pie to impress your friends. It's made with Pepperidge Farm Milano Cookies, vanilla pudding, and white chocolate, and is topped with whipped cream and raspberries. With so many goodies in one dessert, how could you resist?
Serves8
Preparation Time15 min
Chilling Time4 hr
Cooking Time5 min
Cooking MethodNo Bake
Ingredients
- 1 (6-ounces) Pepperidge Farm Milano Cookies
- 1/2 cup finely chopped pecans
- 3 tablespoon butter, melted
- 2 (4-ounces each) bars of white chocolate, coarsley chopped
- 1 (3.4-ounces) box of vanilla instant pudding mix and pie filling mix
- 1 3/4 cup milk
- 2 cup thawed frozen whipped topping
- Fresh raspberries and shaved white chocolate, to taste
Instructions
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Place 7 cookies into a resealable plastic bag. Seal the bag and crush the cookies with a rolling pin.
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Pour the crushed cookies into a medium bowl. Stir in the pecans and butter.
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Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate.
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Cut the remaining cookies in half. Place the cookie halves, cut-side down, around the inside edge of the pie plate. Refrigerate for 1 hour.
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Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often. Remove the saucepan from the heat and let cool to room temperature.
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Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions. Stir in the chocolate mixture.
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Fold in 1 cup whipped topping. Spoon the mixture into the cookie crust. Refrigerate for 3 hours or until the filling is set.
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Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.