Category: Silk Pie

Years ago, Hubby and I loved to go for pie at Baker’s Square. I don’t know if the chain is still in existence, but I do know the one here closed its doors years ago. That’s too bad, because their French Silk Pie was awesome. Since then, I’ve taken to making French Silk at home, and that’s fine. Puttering in the kitchen is my thing. I have two go-to recipes for French Silk Pie. One is super easy, the other more complicated. It all depends upon my mood and time as to which recipe I will reach for. Both recipes are shares for another day.

Valentine’s Day is tomorrow. Just in case you haven’t finalized your dessert plans, might I suggest this yummy White Chocolate delight? I will admit it, I am a fan of all things white-chocolate. I know, it’s not really chocolate, but who cares? This pie just looks romantic with white chocolate shavings and sweet raspberries.

White Chocolate Silk Pie
Pecan Crust
1 Package Pepperidge Farm Milano Dark Chocolate Cookies
1/2 cup Pecans, finely chopped
3 tablespoons Butter, melted

White Chocolate Filling
2 bars (4 oz each) White Chocolate, coarsely chopped
1 3/4 cup Whole Milk
1 package (3.4 oz) Instant Vanilla Pudding

Topping
2 Cups Cool-Whip
1/2 pint Fresh Raspberries
1 tablespoons White Chocolate Shavings

Place 7 cookies into a resealable plastic bag. Seal the bag and crush the cookies with a rolling pin. Pour the crushed cookies into a medium bowl. Stir in the pecans and butter. Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate. Cut the remaining cookies in half. Place the cookie halves, cut-side down, around the inside edge of the pie plate. Refrigerate for 1 hour.

Heat the chopped white chocolate bars and 1/4 cup milk in a heavy saucepan over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.

Remove from heat, and let cool to room temperature.

Combine the instant pudding mix and remaining milk in a large bowl and stir according to the package directions.

Stir the cooled chocolate mixture into the pudding mixture. Fold in 1 cup of the whipped topping. Spoon the filling into the cookie crust and refrigerate for 3 hours or until the filling is fully set.

Top with remaining cup of Cool Whip. Garnish with raspberries and shaved chocolate.