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White Chocolate Strawberry Pie
1 9-inch pie crust 1 2/3 cups milk 1 teaspoon unflavored gelatin 1 3-ounce package vanilla pudding and pie filling mix, not instant 3/4 cup white vanilla chips 1/2 pint whipping cream 1 quart fresh strawberries 3 tablespoons white vanilla chips 2 teaspoons oil
Heat oven to 450 degrees. Line pan with pie crust and bake 9 to 11 minutes or until lightly browned. Cool. Meanwhile, combine milk and gelatin in medium saucepan and mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add cup vanilla chips to pudding mixture and stir occasionally until melted.
Place plastic wrap over surface of pudding and refrigerate 1 hour tocool.
In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly. Remove stems of strawberries being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently press into filling.
In small saucepan heat 3 tablespoon vanilla chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries. Refrigerate at least three hours or until serving time. Serves eight.
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