Strawberry and White Chocolate Cream Pie
Ingredients
- Pastry:
- 1 cup (250 mL) All Vegetable Shortening
- 1/2 cup (125 mL) sugar
- 1 3/4 cup (425 mL) ,b>Robin Hood® Original All Purpose Flour
- 1/4 cup (50 mL) cornstarch
- Filling:
- 2 1/2 cups (625 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 cup (175 mL) sugar
- 1/3 cup (75 mL) cornstarch
- 2 eggs
- 8 oz (250 g) white chocolate chips
- 1 tbsp (15 mL) vanilla
- 4 cups (1 L) strawberries
Directions
Step 1:
Preheat oven to 425°F (220°C).
Step 2:
Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.
Step 3:
Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
Step 4:
Combine sugar, and cornstarch in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly whisk hot milk into bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
Step 5:
Meanwhile, place white chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon mixture into pie crust. Top with strawberries. Refrigerate for at least 1 hour before serving.