Fresh Strawberry and White Chocolate Custard Pie

Strawberries are coming on strong here and that means we're eating these gorgeous guys all the time.

It's hard for me to sacrifice fresh berries to a baked recipe when the fresh ones are hard to come by but this recipe from my Pillsbury pie magazine uses the best of both worlds: chocolate and strawberry with a luscious vanilla custard underneath so you can use the fresh berries without remorse.

Because the only thing better than a fresh strawberry is a fresh strawberry covered in white chocolate.

Crust
one refrigerated pie crust, prebaked according to package directions and cooled

Filling
1 2/3 cups milk
1 package (or teaspoon) unflavored gelatin
1 4-ounce box vanilla pudding mix (not instant)
3/4 cup white chocolate baking pieces
1 cup whipping cream

Topping
1 quart fresh strawberries, cleaned
3 tablespoons white chocolate baking pieces
2 teaspoons vegetable oil

In a saucepan mix together the milk and gelatin and let it stand five minutes. Stir in the pudding mix and cook over a medium heat, stirring constantly, until mixture boils. Remove from heat; let stand 5 minutes. Add 3/4 cup white chocolate baking pieces and stir until melted. Place plastic wrap over the surface of the pudding (directly on the surface) and refrigerate one hour. This keeps a skin from forming on the pudding as it cools.

Meanwhile, beat whipping cream on high speed until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spread pudding mixture in cooled baked shell.

Place berries, pointed ends up, over the surface of the pie, pressing them slightly into pudding to anchor them.

Melt the remaining white chocolate pieces and oil over low heat until melted and combined then drizzle over the top of the berries. Chill three hours before serving.

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