White Chocolate Silk Pie w/ Raspberries & Milano Cookie Crust

By srumbel

This White Chocolate Silk Pie has a crust made from Milano Cookie Crumbs, butter and pecans (hold on to your hats, guys…it is super fabulous!). The filling is creamy, smooth, and loaded with white chocolate flavor. The fresh raspberries added to the top are divine making the whole pie just about as knock down delicious as you can get.
from jamiecooksitup.net

Ingredients

• 2 (6 ounce) packages Dark Chocolate Milano Cookies
• 4 Tb butter, melted
• 1/2 C pecans, chopped
• dash salt
• 1 1/4 C white chocolate chips
• 3 3/4 C half and half
• 2 (3.3 ounce) boxes instant white chocolate pudding mix
• 2 C cool whip
• 1 (12 ounce) package raspberries

Details

Preparation time 45mins
Cooking time 165mins

Preparation

Step 1

1. Grab 2 (6 ounce) packages of Dark Chocolate Milano Cookies.
2. Toss 10 cookies into a large ziploc bag. Seal it well, and crush the cookies into crumbs with a rolling pin.
3. Melt 4 Tb butter and chop 1/2 C pecans. Add them both, and a dash of salt to the bag (no need to dirty a separate bowl for this step) and stir the ingredients together with a spoon.
4. Pour the mixture into a 9 inch (deep dish) pie plate. Grab a measuring cup and use it to flatten the crust out over the bottom of the pie plate, and up 1/4 inch of the sides.
5. Carefully press the remaining cookies into the crust and around the side of the pie plate. Place it in the fridge to chill while you make the filling.
6. Pour 1 1/4 C white chocolate chips into a small sauce pan. Add 1/4 C of Half and Half. Get it onto the stove top and melt the chocolate mixture over medium high heat, stirring constantly. It should only take a few minutes for the two to combine. Set the pan aside to cool.
7. Take 2 (3.3 ounce) packages of instant white chocolate pudding and toss them into your stand mixer or large mixing bowl. Pour 3 1/2 Cups of Half and Half into the pudding and mix it vigorously until thickened. (Should take about 3-4 minutes) Make sure to scrape the bottom of the bowl with a rubber spatula to make sure all of the pudding mix gets incorporated into the liquid.
8. Check your delicious sauce pan full of melted white chocolate. You don't want to add it to the pudding until it has cooled to room temperature. If it's still too warm try stirring it a bit (and blowing on it some, sounds weird I realize, but it is a useful tactic) to force it to cool down. When it's no longer warm, add it to the pudding. Stir just until combined.
9. Add 1 C cool whip and fold it gently in.
10. Carefully pour the pudding into the chilled crust.
11. Add 1 cup cool whip to the top of the pie and spread it out evenly.
12. Top the pie with 12 ounces of fresh raspberries. Beatiful!
13. Place the pie in the fridge to chill for at least 2 hours and up to 24. The crust needs at least 2 hours to set.

Yield: 1 (9 inch) pie