recipecardbox:

White Chocolate-Strawberry Pie

Source  - http://www.ezrapoundcake.com/archives/21453

Slightly adapted from Ken Haedrich’s “Pie”

Makes one 9-inch pie (8 servings)

• 1 GRAHAM CRACKER CRUMB CRUST (RECIPE BELOW) OR 1 SMALL STORE-BOUGHT GRAHAM CRACKER CRUST

Filling:

• 3/4 CUP WHITE CHOCOLATE CHIPS
• ONE 8-OUNCE PACKAGE CREAM CHEESE (REGULAR OR LIGHT), SOFTENED
• 5 TABLESPOONS SUGAR
• 1/3 CUP PLAIN OR VANILLA YOGURT (REGULAR OR LIGHT)

• 1 QUART (1 1/2 POUNDS) FRESH STRAWBERRIES, RINSED AND PATTED DRY

Garnish:

• 1/2 CUP WHITE CHOCOLATE CHIPS

1. Prepare the crust according to the recipe below (or prebake your store-bought crust according to package directions). Let it cool, and  refrigerate until ready to use.
2. For the Filling: Put the white chocolate chips in the top of a double boiler set over, not in, hot water. When the chips are shiny, 7 to 10 minutes, stir well until smooth. Remove the insert from the double boiler, and set aside to cool.
3. Using an electric mixer, beat the cream cheese on high speed until light and fluffy, about 4 minutes.
4. Gradually add the sugar, and continue to beat.
5. When the white chocolate has cooled to body temperature, add it to the cream cheese. Blend until evenly mixed.
6. Add the yogurt, and blend until smooth.
7. To Assemble the Pie: Spoon the cream cheese mixture into the chilled pie shell, and smooth it with a spoon. Cover with loosely tented aluminum foil, and refrigerate for at least 2 hours or overnight.
8. Sort through your strawberries, and pick out as many same-size berries as you can find. Hull them, and take a very thin slice off the stem end (so you’ll eventually be able to stand them upright on the pie filling).
9. Arrange the berries in a single layer on top of the filling, cut sides facing down. Refrigerate.
10. For the Garnish: Melt the white chocolate chips in the microwave. Let cool, then spoon into a pastry bag fitted with a fine tip. Pipe a thin drizzle of white chocolate over the pie in any pattern you choose. Serve immediately, or cover with loosely tented aluminum foil and refrigerate until serving, preferably less than 1 hour.

Note: If you don’t have a pastry bag, spoon the melted white chocolate into a plastic sandwich bag, and push the chocolate to one corner. With sharp scissors, snip a very small hole in the corner, and use it as a pastry bag.

Graham Cracker Crumb Crust

Makes one 9-inch pie

• BUTTER, FOR GREASING PIE PAN
• 1 3/4 CUPS GRAHAM CRACKER CRUMBS (MADE BY GRINDING 12 WHOLE CRACKERS)
• 2 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR
• 1/2 TEASPOON GROUND CINNAMON
• BIG PINCH OF SALT
• 6 TABLESPOONS (3/4 STICK) UNSALTED BUTTER, MELTED

1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch standard pie pan, and set aside.
2. Combine the graham cracker crumbs, brown sugar, cinnamon and salt in a large bowl. Mix briefly with your fingers. Add the butter, and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
3. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes.
4. Place on the center oven rack, and bake for 7 minutes. Let cool on a wire rack. Refrigerate the cooled pie shell before filling.