Categories: Dessert, Pie, Strawberries

Ingredients

• 1 (9 inch) store-bought graham cracker crust
• Filling:
• 3/4 cup white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 5 tablespoons sugar
• 1/3 cup plain yogurt (full-fat) or 1/3 cup vanilla yogurt (full-fat)
• 1 quart fresh strawberries, rinsed and patted dry
• Garnish:
• 1/2 cup white chocolate chips

Directions

1. Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.

2. Add the white chocolate chips to the top of a double boiler set over, not in, hot water.

3. When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.

4. In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).

5. 1. 5 Gradually add the sugar and continue to beat.

6. When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.

7. Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.

8. Cover with loosely tented foil and refrigerate at least 2 hours or overnight.

9. Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.

10. Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.

11. To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.

12. Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.

13. Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.

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