White Chocolate Cream Pie |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This dessert earned a prize at our church picnic. It's a favorite with my husband— he can't get enough of white chocolate. Ingredients:
2/3 cup sugar |
1/3 cup cornstarch |
3 cups milk |
3 egg yolks, beaten |
4 ounces white baking chocolate, chopped |
1 teaspoon vanilla extract |
1 pastry shell (9 inches), baked |
holly garnish: |
4 ounces white baking chocolate, divided |
red and green paste food coloring |
topping: |
2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
Directions:
1. In a saucepan, combine sugar and cornstarch; gradually whisk in milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
2. Remove from the heat; stir in white chocolate and vanilla. Let stand until chocolate is melted, stirring occasionally. Pour into pastry shell. Refrigerate for at least 3 hours.
3. For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red food coloring. Place in a pastry or plastic bag. Pipe 24 small berries on waxed paper; let stand until hardened. Melt remaining white chocolate; tint with green food coloring. Spread into a rectangle on waxed paper; let stand at room temperature until harden. Using a 1-1/2-in. holly leaf cookie cutter, cut 18 leaf shapes.
4. Just before serving, beat cream and confectioners' sugar until soft peaks form; spread over pie. Garnish with holly leaves and berries. Store in the refrigerator. Yield: 8 servings.
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