white chocolate silk pie

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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