White Chocolate Cream Pie White Chocolate Cream Pie

White Chocolate Cream Pie | Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Angus Fergusson

Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.

  • Prep time 50 minutes
  • Total time 6 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


White Chocolate Custard:


Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.

White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.

In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.

Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours. 

Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 258 mg
  • Sugars 30 g
  • Protein 6 g
  • Calories 475
  • Total fat 32 g
  • Potassium 173 mg
  • Cholesterol 160 mg
  • Saturated fat 18 g
  • Total carbohydrate 43 g


  • Iron 11
  • Folate 8
  • Calcium 15
  • Vitamin A 27
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Baking & Desserts

White Chocolate Cream Pie