White Chocolate-Strawberry Pie

Drizzled with white chocolate, fresh strawberries top a creamy vanilla pie, oh my! ...MORE + LESS -

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1 2/3 cups (400 mL) milk

1 tsp (5 mL) unflavoured gelatin (1 envelope)

1 pkg (4-serving size) vanilla pudding and pie filling mix (not instant)

3/4 cup (175 mL) white vanilla baking chips

1 cup (250 mL) whipping cream

1 L (4 cups) fresh strawberries

3 tbsp (45 mL) white vanilla baking chips

2 tsp (10 mL) vegetable oil

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1

Heat oven to 400ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool.
2

Meanwhile, in 2-quart saucepan, mix milk and gelatin; let stand 5 minutes. Stir in pudding mix. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted. Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
3

In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell, spreading evenly.
4

Twist stems of strawberries to remove or use tip of sharp knife, being careful not to cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.
5

In 1-quart saucepan, heat 3 tablespoons vanilla chips and oil over low heat, stirring constantly, until melted and smooth. Drizzle over strawberries. Refrigerate at least 3 hours or until serving time. Store in refrigerator.