Strawberry White Chocolate Pie

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up