White Chocolate Silk Pie

Campbell's White Chocolate Silk Pie Recipe

This luxurious pie features a cookie-pecan crust and a creamy white chocolate filling.  It takes just 20 minutes to prepare before it chills in the fridge.

At a glance

Prep

15 min.

Total

4 hr. 20 min.

Serves

8

Cook: 5 min.

Chill: 4 hr.

Made With

  • Pepperidge Farm® Milano® Cookies

    Pepperidge Farm® Milano® Cookies

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What You'll Need

1 package (6 ounces) Pepperidge Farm® Milano® Cookies
1/2 cup finely chopped pecans
3 tablespoons butter, melted
2 bars (4 ounces each ) white chocolate, coarsely chopped
1 3/4 cups milk
1 package (3.4 ounces) vanilla instant pudding and pie filling mix
2 cups thawed frozen whipped topping
Fresh raspberries and shaved white chocolate

How to Make It

  • 1

    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.

  • 2

    Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often.  Remove the saucepan from the heat and let cool to room temperature.

  • 3

    Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions.  Stir in the chocolate mixture.  Fold in 1 cup whipped topping.  Spoon the mixture into the cookie crust.  Refrigerate for 3 hours or until the filling is set.

  • 4

    Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.

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RID#60929

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