I whipped up this pie for a pot luck party and I did not bring home any leftovers. Creamy, sweet with white chocolate and kissed with vanilla, this pie is a winner. Dorie Greenspan featured this recipe on her blog back in November and I filed it away to try. Canned sour cherries took the place of the bananas with much success, their tart bite offset by the dreamy filling.
No-Bake White Chocolate Pie from Parade Magazine, 1-2-3 Bake
4 oz. white chocolate (preferably imported), finely chopped
1/2 lb. cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla extract or vanilla bean paste
1/3 cup sour cream
1/2 cup heavy cream, chilled
1 banana, thinly sliced (or 1 cup of drained canned cheeries)
1 (9-inch) ready-made chocolate cookie crust (or homemade)
1. Warm the chocolate in a bowl set over a pot of lightly simmering water. Remove from heat when only partially melted; stir to melt completely.
2. Beat the cream cheese, sugar, and vanilla until smooth. Beat in the chocolate, then the sour cream. Whip the heavy cream until firm; gently fold into chocolate filling.
3. Put the banana slices on the crust, top with the filling, and chill at least 2 hours. If you’d like, sprinkle with grated dark chocolate before serving.
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