White Chocolate Silk Pie
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- 6 oz
- pepperidge farms milano cookies
- 1/2 c
- finely chopped pecans
- 3 Tbsp
- bars(3 to 4 oz. ea.) white chocolate, coarsely chopped
- 1 3/4 c
- 3 oz
- pkg. vanilla instant pudding and pie filling mix
- 2 c
- thawed whipped topping
- fresh raspberry and shaved white chocolate
1Place 7 cookies into a resealable plastic bag. Seal and crush the cookies with a rolling pin. Pour into a medium bowl. Stir in the pecans and butter. 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. Place the cookie halves, cut side down, around the inside edge of the pie plate. Refrigerate for 1 hour.
2Heat the chocolate and 1/4 cup milk in 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.
3Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions. Stir in the chocolate mixture. Fold in 1 cup whipped topping. Spoon the mixture into the cookie crust. Refrigerate for 3 hours or until the filling is set.
4Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.