This luxurious silk pie recipe features a cookie-pecan crust and a creamy white chocolate filling. It takes just 20 minutes to prepare and then you can just chill it in the fridge.
How To Make White Chocolate Silk Pie
Ingredients
- 6 oz Pepperidge Farm Dark Chocolate Milano Cookies
- 1/2 cup pecans, finely chopped
- 3 tbsp butter, melted
- 8 oz white chocolate, two 4 oz bars, coarsely chopped
- 1 ¾ cups milk
- 3.4 oz vanilla instant pudding and pie filling mix
- 2 cups whipped topping, thawed, frozen
- Fresh raspberries , for topping
- white chocolate, shaved, for topping
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. Cut the remaining cookies in half.
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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.
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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. Mix according to the package directions.
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Stir in the chocolate mixture. Fold in 1 cup whipped topping. Spoon the mixture into the cookie crust.
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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.
Nutrition
- Sugar: 41g
- :
- Calcium: 142mg
- Calories: 471kcal
- Carbohydrates: 50g
- Cholesterol: 26mg
- Fat: 28g
- Fiber: 1g
- Iron: 1mg
- Potassium: 242mg
- Protein: 6g
- Saturated Fat: 14g
- Sodium: 177mg
- Vitamin A: 242IU
- Vitamin C: 1mg
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