White Chocolate and Strawberry Pie on Graham Crust
Prep Time
Cooking Mode
310 mL (1 ¼ cups) cup Graham crumbs
80 mL (⅓ cup) cup melted butter
White chocolate and strawberry filling
500 mL (2 cups) cup strawberries, sliced
60 mL (¼ cup) cup sugar
One 7 g packet oz gelatine
45 mL (3 tbsp.) tbsp. cold water
250 mL (1 cup) cup cooking cream
85 g (3 oz.) oz. white chocolate, chopped
5 mL (1 tsp.) tsp. vanilla
310 mL (1 ¼ cups) cup Graham crumbs
80 mL (⅓ cup) cup melted butter
White chocolate and strawberry filling
500 mL (2 cups) cup strawberries, sliced
60 mL (¼ cup) cup sugar
One 7 g packet oz gelatine
45 mL (3 tbsp.) tbsp. cold water
250 mL (1 cup) cup cooking cream
85 g (3 oz.) oz. white chocolate, chopped
5 mL (1 tsp.) tsp. vanilla
Directions
1Place the cooking rack in the centre of the oven. Preheat to 350 °F (180 °C).
2In a bowl, combine the Graham crumbs and butter.
3Pour the crust mix into a 23 cm (9 in.) buttered pie dish. Lightly press the mix down, covering the dish walls. Bake for 10 minutes and let cool.
4In a microwaveable bowl, add the strawberries and sugar and cook for 1 minute. Set aside.
5In another bowl, let the gelatine rise in cold water for 5 minutes.
6While you’re waiting, add the cream, white chocolate, and vanilla into a saucepan and cook over medium-low heat. Bring to a very light simmer, stirring continuously for 5 minutes or until the chocolate is melted and the cream is hot.
7Add a bit of hot cream to the gelatine to help it dissolve completely. Fold the gelatine into the cream mix.
8Place the strawberries and juices onto the crust and pour the cream and white chocolate mixture on top. Refrigerate for 6 hours.
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Personal Note
Personal Note