Ingredients: |
Ingredients: 1/2 pkg (15 oz) refrigerated pie crust (1 crust)
1 qt. fresh strawberries, divided
4 squares (1 oz each) white chocolate for baking
8 oz. Reduced Fat cream cheese, softened
3/4 c. cold milk
1 pkg. (3.3 oz) white chocolate instant pudding and pie filling
1 1/2 c. fresh blueberries
1 c. thawed, frozen light whipped topping
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Directions: |
Directions:1. Preheat oven to 425º. Let pie crust stand at room temp 15 min. Gently unfold onto lightly floured surface. Roll to 11 1/2 inch circle using floured roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until golden brown. Cool Completely.
2. Rinse strawberries and pat dry on paper towels. Select 8 uniformly sized strawberries for dipping; cut in hal through stem ends and set aside. Hull and slice remaining strawberries using and egg slicer.
3. Melt white chocolate in Microwave uncovered, on high 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
4. Using rubber scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture even ly over strawberries.
6. Arrange blueberries evenly over top of pie filling. Pipe whipped topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. |
This recipe for Pies- Red, White and Blueberry Pie is from