White Chocolate Strawberry Pie
Indulge in the creamy, fruit-filled decadence of White Chocolate Strawberry Pie, a no-bake dessert that combines luscious flavors with a stunning presentation. This recipe starts with a buttery graham cracker crust that provides the perfect crunchy base for a velvety filling made from cream cheese, melted white chocolate, and freshly whipped cream. Topped with vibrant, juicy strawberries and a cloud-like swirl of whipped cream, this pie is as beautiful as it is delicious. Perfect for spring gatherings, summer celebrations, or any special occasion, this dessert is easy to prepare yet impressively elegant. With just 20 minutes of prep time and a few simple ingredients, this is your go-to recipe for a crowd-pleasing treat that’s both refreshing and indulgent.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup White chocolate chips
- 2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 2 cups Fresh strawberries, hulled and halved
- Optional: grated white chocolate or mint leaves for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes until lightly golden, then set it aside to cool completely.
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second increments, stirring after each, until smooth and fully melted. Let the chocolate cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the melted white chocolate, powdered sugar, and vanilla extract, and continue beating until fully combined.
In another bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain, creating a light and fluffy filling.
Pour the filling into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 4 hours or until the filling is set.
Just before serving, arrange the halved strawberries on top of the pie in a decorative pattern.
In a small bowl, whip the remaining 1 cup of heavy whipping cream and sweeten with powdered sugar if desired. Pipe or spoon the whipped cream around the edges of the pie for extra garnish.
Optional: Grate white chocolate over the top or add mint leaves for a finishing touch.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 31.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
