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Creamy White Chocolate-Strawberry Pie

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“Try to select ripe, same-size berries to garnish the top.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
  2. Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
  3. When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
  4. In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
  5. Gradually add the sugar and continue to beat.
  6. When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
  7. Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
  8. Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
  9. Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
  10. Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
  11. To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
  12. Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
  13. Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.

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