Prebake your store-bought crust according to package directions. Let it cool, and refrigerate until ready to use.
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.
Using an electric mixer, beat the cream cheese on high speed until light and fluffy, about 4 minutes.
Gradually add the sugar, and continue to beat.
When the white chocolate has cooled to body temperature, add it to the cream cheese. Blend until evenly mixed.
Add the yogurt, and blend until smooth.
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.
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).
Arrange the berries in a single layer on top of the filling, cut sides facing down. Refrigerate.
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.
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