Real Recipes From Real Home Cooks ®

white chocolate silk pie

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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!

(2 ratings)
yield 8 servings
prep time 15 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For white chocolate silk pie

  • 6 oz
    pepperidge farms milano cookies
  • 1/2 c
    finely chopped pecans
  • 3 Tbsp
  • 2
    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

How To Make white chocolate silk pie

  • 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.

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