White Chocolate Cream Pie
This white chocolate cream pie has a rich, silky white chocolate filling, fluffy vanilla bean whipped cream, and a pile of white chocolate curls in a flaky, buttery crust.
Servings: 8
Ingredients
Pie Crust:
- (1) 9-inch Deep-Dish Pie Crust https://www.modernhoney.com/easy-pie-crust/
White Chocolate Filling:
- (1) 11-ounce pkg. Ghirardelli White Chocolate Chips (about 2 cups)
- 1/2 cup Heavy Cream (for melting with the white chocolate)
- 8 ounces Cream Cheese softened
- 4 Tablespoons Butter softened
- 1/3 cup Sugar
- 1 1/2 cups Heavy Cream cold, for whipping
- 1 teaspoon Vanilla Bean Paste
- 1/4 teaspoon Salt
- 1 to 1 1/2 teaspoons Fresh Orange Zest optional
Vanilla Whipped Cream:
- 1 to 1 1/2 cups Heavy Cream cold
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
Garnish:
- White Chocolate Bar for curls
Instructions
- Make the pie crust and fully blind bake according to the Easy Food Processor Pie Crust recipe. Let cool completely.
- Heat 1/2 cup heavy cream in the microwave until steaming, about 1 minute. Pour over the white chocolate chips, let sit 3 minutes, then stir until completely smooth. If any chips haven't melted, microwave 15 seconds at 50% power and stir again. Let cool to room temperature, 20-30 minutes.
- In a mixing bowl, whip 1 1/2 cups cold heavy cream until stiff peaks form. Refrigerate while you make the filling.
- In a large mixing bowl, beat the cream cheese and butter for 2 minutes until smooth and fluffy. Add the sugar, vanilla bean paste, salt, and orange zest (if using), and beat 1-2 minutes more.
- Beat in the cooled white chocolate mixture until smooth.
- Stir in about a third of the whipped cream to lighten the filling, then gently fold in the rest until no streaks remain.
- Spread the filling into the cooled pie crust and smooth the top. Refrigerate at least 6 hours or overnight until set.
- For the whipped cream, add the heavy cream, powdered sugar, and vanilla bean paste and whip until stiff peaks form. Spread over the chilled pie.
- Run a vegetable peeler along the side of a room temperature white chocolate bar to make curls. Pile the curls on top of the pie right before serving.
Notes
- Cool the white chocolate mixture to room temperature before adding it. If it's warm, it will melt the whipped cream and the filling won't set.
- Soften the cream cheese completely so the filling is smooth with no lumps.
- If the white chocolate curls break, microwave the bar for 5 seconds and try again.
- Make ahead: Make the pie up to 1 day ahead. Add the whipped cream and curls the day you serve it, or up to 1 day ahead if you stabilize the cream with mascarpone.
- Store covered in the refrigerator for up to 3 days. Freezing is not recommended.
- Optional: Serve with fresh raspberries or raspberry sauce for a pop of color and tartness.
Nutrition
Calories: 703kcal | Carbohydrates: 34g | Protein: 6g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 335mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 2086IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
