• 85minutes
  • 449calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (9 inch) store-bought graham cracker crust

  2. 3/4 cup white chocolate chips

  3. 1 (8 ounce) package cream cheese , softened

  4. 5 tablespoons sugar

  5. 1/3 cup plain yogurt (full-fat) or 1/3 cup vanilla yogurt (full-fat)

  6. 1 quart fresh strawberries , rinsed and patted dry

  7. 1/2 cup white chocolate chips

Instructions Jump to Ingredients ↑

  1. Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.

  2. Add the white chocolate chips to the top of a double boiler set over, not in, hot water.

  3. When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.

  4. In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).

  5. Gradually add the sugar and continue to beat.

  6. 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.

  7. Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.

  8. Cover with loosely tented foil and refrigerate at least 2 hours or overnight.

  9. Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.

  10. Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.

  11. 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.

  12. Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.

  13. Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.


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