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This white chocolate cream pie has a light, fluffy no-bake filling made with white chocolate ganache, cream cheese, and whipped cream in a crisp, flaky crust. Topped with whipped cream and white chocolate curls, it’s an easy make-ahead pie for the holidays.

Close-up of a white chocolate cream pie slice with a tall, silky white chocolate filling and whipped cream topping.

It is Day #4 of Modern Honey Pie Week and we are sharing a beautiful, light, fluffy white chocolate cream pie. We have already shared a maple chess pie made with real maple syrup, a creme brulee pumpkin pie with a bruleed sugar topping and a chocolate s’mores pie with homemade marshmallow meringue.

I created this homemade white chocolate whipped cream pie after my son requested my white chocolate macadamia pie recipe without macadamia nuts. I started experimenting and I ended up with a beautiful creamy pie that tastes like the perfect vanilla bean whipped cream folded into white chocolate. It is perfect for my vanilla or white chocolate lovers!

White chocolate gets a bad rap, but this white chocolate cream pie changes everyone’s mind. The filling is sweet and creamy with a little tang from the cream cheese, and a touch of orange zest makes the white chocolate taste even brighter. (Trust me on the orange zest. It’s optional, but it’s so good.)

It’s one of the easiest pies you’ll make all season. Blind bake the crust, make a quick ganache in the microwave, and mix up the filling. Then the fridge does the rest. You can even make it the day before, which makes holiday baking so much less stressful.

Overhead view of a white chocolate cream pie topped with white chocolate curls, next to gold spoons and a white napkin.

What is white chocolate cream pie?

White chocolate cream pie is a chilled pie with a creamy white chocolate filling in a baked pie crust, usually topped with whipped cream. Many versions use a cooked pudding filling. This one is a no-bake white chocolate cream cheese pie instead: white chocolate ganache is beaten into cream cheese and butter, then lightened with whipped cream. The texture is somewhere between a white chocolate mousse pie and a no-bake cheesecake, and it sets up firm enough to slice cleanly after chilling.

If you love cream pies, you need to try my chocolate cream pie, banana cream pie, or easy coconut cream pie!

Slice of white chocolate cream pie showing a thick creamy filling, vanilla bean whipped cream, and flaky pie crust.

White Chocolate Pie Ingredients

Pie crust: A fully baked 9-inch deep-dish crust. I use my Easy Food Processor Pie Crust, but store-bought works too. Bake it until it’s deep golden so it stays crisp under the creamy filling.

White Chocolate Filling:

White chocolate chips: I use one 11-ounce bag of Ghirardelli white chocolate chips. Quality matters here since white chocolate is the star, and Ghirardelli melts smoothly and tastes creamy, not waxy.
Heavy cream: You’ll use it two ways. Warm cream melts the chips into a ganache, and cold cream gets whipped to make the filling light and fluffy.
Cream cheese: Gives the filling body, helps it set, and adds a little tang to balance the sweet white chocolate. Use full-fat brick cream cheese, not the spreadable kind in a tub.
Butter: Makes the filling extra rich and smooth. Make sure it’s softened.
Sugar: Just enough to sweeten the cream cheese.
Vanilla bean paste: Adds lots of vanilla flavor and pretty little vanilla bean specks. You can use 1 teaspoon vanilla extract instead.
Salt: A pinch keeps the white chocolate from tasting too sweet.
Orange zest (optional): Just a little brightens the white chocolate flavor. You won’t taste orange so much as a fresher, brighter white chocolate.

Whipped Cream Topping:

Heavy cream, powdered sugar, and vanilla: For a classic homemade whipped cream.
Mascarpone or cream cheese (optional): Stabilizes the whipped cream so it holds its shape longer. Use it if you’re making the pie a day ahead.

White chocolate bar: For the curls on top. A thick bar (I use Ghirardelli) makes the best curls. Chips won’t work for this.

What kind of white chocolate is best?

For the filling, white chocolate chips are easy and melt well into the ganache. You can also use a chopped white chocolate baking bar (like Ghirardelli or Lindt) in the same amount, 11 ounces. Look for one with cocoa butter in the ingredient list for the creamiest flavor, and skip anything labeled “candy melts” or “almond bark.” For the curls, always use a bar.

Tall homemade white chocolate cream pie with a crimped, flaky crust and white chocolate curls on a marble counter.

How To Make White Chocolate Cream Pie

Bake the crust. Fully blind bake your pie crust until it’s deep golden brown, then let it cool completely. A well-baked crust gives you that crisp, flaky contrast to the creamy filling.
Make the white chocolate ganache. Warm the cream until it’s steaming and pour it over the white chocolate chips. Let it sit for 3 minutes, then stir until it’s completely smooth. Let the ganache cool to room temperature. It should still be pourable, not warm.
Whip the cream. Beat the cold heavy cream until it holds stiff peaks, then pop it in the fridge while you make the rest of the filling.
Beat the cream cheese. Beat the softened cream cheese and butter until they’re smooth and fluffy. Add the sugar, vanilla bean paste, salt, and orange zest, and beat a little longer.
Add the ganache. Beat in the cooled white chocolate ganache until the mixture is smooth and creamy.
Fold in the whipped cream. Stir in about a third of the whipped cream to loosen up the filling. Then gently fold in the rest until you don’t see any streaks. Folding gently keeps all that air in the filling, so it stays light and tall.
Fill and chill. Spread the filling into the crust and smooth the top. Chill the pie for at least 6 hours, or overnight, until it’s set.
Top and garnish. Whip the topping, then spread or pipe it over the pie. Right before serving, use a vegetable peeler to shave curls from a white chocolate bar and scatter them on top.

How to Make White Chocolate Curls

White chocolate curls are the easiest way to make this pie look fancy. I use the Ghirardelli white chocolate bar. Make sure your white chocolate bar is at room temperature, then run a vegetable peeler along the long, thin side of the bar. Let the curls fall right onto the pie or onto a plate, and use a spoon to move them so they don’t melt from the heat of your hands. If the chocolate is cold, the curls will break into shards. Microwave the bar for 5 seconds and try again. Shards still look pretty, though, so don’t stress!

Whole white chocolate cream pie with one slice cut out, topped with vanilla bean whipped cream and white chocolate shavings.

Tips for the best white chocolate cream pie

Cool the ganache completely. This is the most important tip. If the ganache is warm, it melts the whipped cream, and the filling won’t set or hold its height. It should feel room temperature but still be fluid.
Soften the cream cheese all the way. Cold cream cheese leaves little lumps in the filling. Let it sit out for about an hour, or until it’s very soft.
Use very cold cream. Cold cream whips faster and holds stiffer peaks. Chill your bowl and beaters for 10 minutes if your kitchen is warm.
Fold, don’t beat. Once the whipped cream goes in, fold it gently with a spatula so you don’t knock out the air.
Bake the crust until deep golden. A pale crust gets soft under the filling. A deep golden crust stays crisp and flaky.
Give it time to chill. At least 6 hours, but overnight is even better. The filling needs time to firm up so it slices cleanly.
Wipe your knife between slices. Dip a sharp knife in hot water, wipe it dry, and slice. Do this between every cut for picture-perfect slices.

If you love white chocolate and cheesecake together, you’ll also love my No-Bake Cranberry White Chocolate Cheesecake. It’s one of my favorite Christmas desserts!

Variations

White chocolate raspberry pie: Top with fresh raspberries for color and a little tartness. They’re so good with white chocolate.
Macadamia nut: Sprinkle toasted chopped macadamia nuts around the edge for a white chocolate macadamia cookie vibe.
Oreo crust: Swap the pie crust for an Oreo cookie crust for a cookies-and-cream twist.
Graham cracker crust: Use a graham cracker crust for a cheesecake-style pie.
Peppermint: Skip the orange zest, add ¼ teaspoon peppermint extract, and top with crushed candy canes for Christmas.
Lemon: Use lemon zest instead of orange for a bright, fresh flavor.

Top-down view of a slice of white chocolate pie with white chocolate curls and a golden flaky crust.

Make Ahead, Storage, and FAQ’s

Can you make white chocolate cream pie ahead of time?

Yes, and it’s actually better made ahead! Make the filled pie up to 1 day before you serve it, cover it, and keep it in the fridge. Add the whipped cream topping and curls the day you serve it. If you stabilize the whipped cream with mascarpone or cream cheese, you can top the pie up to 1 day ahead too. Add the curls right before serving so they stay crisp.

You can also bake the crust up to 2 days ahead. Cool it, wrap it well, and keep it at room temperature.

How to store white chocolate cream pie

Cover the pie and store it in the refrigerator for up to 3 days. The crust will soften a little each day, but it still tastes great. I don’t recommend freezing this pie. The whipped cream and filling can turn watery and grainy when they thaw.

Slice of white chocolate pie on a white plate with the whole pie, gold spoon, and linen napkin behind it.

FAQ’s

Is this a no-bake white chocolate pie? The filling is no-bake! The only thing you bake is the pie crust. Use a store-bought graham cracker or Oreo crust if you want the whole pie to be no-bake.

Can I use a store-bought pie crust? Yes. Use a deep-dish crust and bake it fully until it’s deep golden before you fill it.

Will this fit in a regular 9-inch pie plate? This recipe makes a tall pie for a 9-inch deep-dish pie plate. In a regular (standard) pie plate, you’ll likely have some extra filling. Spoon it into small cups for a bonus white chocolate mousse.

Why didn’t my filling set? The most common reason is that the ganache was still warm when it went in, which melts the whipped cream. Let the ganache cool to room temperature first, and chill the pie for at least 6 hours.

Do I have to add the orange zest? No, it’s optional. But just a little makes the white chocolate taste brighter and less sweet. Most people can’t tell it’s orange.

Can I freeze white chocolate cream pie? Freezing isn’t recommended. The whipped cream and filling can get watery and grainy once thawed.

I love pie season and I have dozens of pie recipes on Modern Honey. Here you can find all of my Best Pie Recipes.

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