White Chocolate-Strawberry Pie Recipe!

Preparation Time 45 min Total Time 3 hr 45 min Recipe Makes 8 servings

Crust 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box Filling 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 Topping 1 L (4 cups) fresh strawberries 3 tbsp (45 mL) white vanilla baking chips 2 tsp (10 mL) vegetable oil

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.