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White Chocolate Silk Pie

White Chocolate Silk Pie

3
(3)

This luxurious pie features a cookie-pecan crust and a creamy white chocolate filling.  It takes just 20 minutes to prepare before it chills in the fridge.

serves 8 people

Ingredients

cost per recipe: $17.33

The price is determined by the national average.

  • 1

    package (6 ounces) Pepperidge Farm® Milano® Dark Chocolate Cookies

  • 1/2

    cup finely chopped pecans

  • 3

    tablespoons butter, melted

  • 2

    bars (4 ounces each ) white chocolate, coarsely chopped

  • 1 3/4

    cups milk

  • 1

    package (3.4 ounces) vanilla instant vanilla pudding and pie filling mix

  • 2

    cups thawed frozen frozen whipped topping

  • 1/2

    pint fresh raspberries

  • 1

    tablespoon shaved white chocolate

view nutrition info

How to Make It

Place 7 cookies into a resealable plastic bag.  Seal the bag and crush the cookies with a rolling pin.  Pour the crushed cookies 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. Heat the chocolate and 1/4 cup milk in a 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.
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.
Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.
Step 1

Place 7 cookies into a resealable plastic bag.  Seal the bag and crush the cookies with a rolling pin.  Pour the crushed cookies 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.

Step 2

Heat the chocolate and 1/4 cup milk in a 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.

Step 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.

Step 4

Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.

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Made With
Pepperidge Farm® <i>Milano</i>® Dark Chocolate Cookies

Pepperidge Farm® Milano® Dark Chocolate Cookies

BUY NOW

Ratings & Reviews

(3)
  • cjferrero

    November 29, 2011

    White Chocolate Silk Pie

    I am really surprised at the negative comments on this pie. I made it for Thanksgiving and there wasnt any left! The crust turned out great and had an awesome flavor. I used Ghiradelli chocolate chips in mine...It had a great presentation and taste...in fact, I have requests to make again.

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    (1) (0)
  • bree

    July 4, 2013

    Loved how quick it was

    I did add more whipped cream and some pecans to the mix. But the crowd loved it. It is quick and easy so that was why I tried it. Will be making it again.

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    (0) (0)
  • paul s.

    November 29, 2011

    White Chocolate Silk Pie

    It's simple, delicious and easy to make for dessert.

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    (0) (0)

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