Categories: Dessert, Pie, Strawberries
Ingredients
- 1 (9 inch) store-bought graham cracker crust
- Filling:
- 3/4 cup white chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 5 tablespoons sugar
- 1/3 cup plain yogurt (full-fat) or 1/3 cup vanilla yogurt (full-fat)
- 1 quart fresh strawberries, rinsed and patted dry
- Garnish:
- 1/2 cup white chocolate chips
Directions
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Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
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Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
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When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
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In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
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- 5 Gradually add the sugar and continue to beat.
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When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
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Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
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Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
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Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
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Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
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To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
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Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
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Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.