White Chocolate Silk Pie

Pat Duran

By
@kitchenChatter

This recipe from Pepperidge Farms is luxurious and features a cookie pecan crust and a creamy white chocolate filling. It takes just 20 minutes to make before it chill in the refrigerator. Sooooo Good!


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Comments:

Serves:

8 servings

Prep:

15 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

6 oz
pepperidge farms milano cookies
1/2 c
finely chopped pecans
3 Tbsp
butter,melted
2
bars(3 to 4 oz. ea.) white chocolate, coarsely chopped
1 3/4 c
milk
3 oz
pkg. vanilla instant pudding and pie filling mix
2 c
thawed whipped topping
fresh raspberry and shaved white chocolate

Directions Step-By-Step

1
Place 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.
2
Heat 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.
3
Combine 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.
4
Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy