White Chocolate and Strawberry Pie on Graham Crust Recipe

Name: White Chocolate and Strawberry Pie on Graham Crust
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: 8 servings
Ingredients: 310 mL (1 1/4 cups) Graham crumbs; 80 mL (1/3 cup) melted butter; White chocolate and strawberry filling; 500 mL (2 cups) strawberries, sliced; 60 mL (1/4 cup) sugar; One 7 g packet gelatine; 45 mL (3 tbsp.) cold water; 250 mL (1 cup) 35% cooking cream; 85 g (3 oz.) white chocolate, chopped; 5 mL (1 tsp.) vanilla

Ingredients

310 mL (1 1/4 cups) Graham crumbs
80 mL (1/3 cup) melted butter
White chocolate and strawberry filling
500 mL (2 cups) strawberries, sliced
60 mL (1/4 cup) sugar
One 7 g packet gelatine
45 mL (3 tbsp.) cold water
250 mL (1 cup) 35% cooking cream
85 g (3 oz.) white chocolate, chopped
5 mL (1 tsp.) vanilla

	PREP TIME 20m	COOK TIME 6h15m	TOTAL TIME 6h35m
YIELD 8 servings

Instructions

Place the cooking rack in the centre of the oven.
Preheat to 350 °F (180 °C).
In a bowl, combine the Graham crumbs and butter.
Pour 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.
In a microwaveable bowl, add the strawberries and sugar and cook for 1 minute.
Set aside.
In another bowl, let the gelatine rise in cold water for 5 minutes.
While 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.
Add a bit of hot cream to the gelatine to help it dissolve completely.
Fold the gelatine into the cream mix.
Place the strawberries and juices onto the crust and pour the cream and white chocolate mixture on top.
Refrigerate for 6 hours.