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White Chocolate Silk Pie
2015-12-08
https://www.metro.ca/userfiles/image/recipes/tarte-chocolat-blanc-10385.jpg
PT15M
PT00M
PT4H15M
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.
8
Campbell
5
1
5
5
1x213 g Pepperidge Farm Monaco double chocolate cookies
1/2 cup (125 mL) finely chopped pecans
3 Tbsp. (45 mL) butter, melted
2x100 g white chocolate, coarsely chopped
1 3/4 cup (435 mL) milk
1x102 g vanilla instant pudding
2 cups (500 ml) thawed frozen whipped topping
85 g fresh raspberries (approximately 20)
1/2 oz (14 g) shaved white chocolate
White Chocolate Silk Pie
8
servings
0:15
Preparation
0:00
COOKING
4:15
TOTAL TIME
Ingredients
-
1x213 g
Pepperidge Farm Monaco double chocolate cookies
-
1/2 cup
(125 mL)finely chopped pecans
-
3 Tbsp.
(45 mL)butter, melted
-
2x100 g
white chocolate, coarsely chopped
-
1 3/4 cup
(435 mL)milk
-
1x102 g
vanilla instant pudding
-
2 cups
(500 ml)thawed frozen whipped topping
-
85 g
fresh raspberries (approximately 20)
-
1/2 oz
(14 g)shaved white chocolate
Preparation
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.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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