White Chocolate Strawberry Pie is a recipe I shared a while back to help Martha White with a promotion. The promotion has ended, but the recipes remain! Two things I learned from the Martha White adventure are that you can biscotti out of muffin mix and that you can also make muffin mix pie crust!
White Chocolate Strawberry Pie
Whatever direction you go with the crust, you'll need something to fill it with. I recommend this recipe for White Chocolate Raspberry Pie which uses Martha White Wild Berry Muffin Mix as a crust. As you can see, I made it as White Chocolate Strawberry Pie by substituting strawberries for the raspberries.
Muffin Mix Pie Crust
But back to the crust. This was such a pleasure to bake! You just mix finely chopped nuts in with the muffin mix, cut in some butter until the mixture is coarse, press it into the bottom of a 9 inch pie dish, and bake.
You can use this type of of crust for a variety of pies, but for the White Chocolate Strawberry Pie, the crust gets filled with a mixture of cream cheese, melted white chips and whipped cream, then topped with fresh fruit. I opted for strawberries instead of raspberries based on price. In the summer, when all of Chicago's farmers markets have raspberries, I'll use them, but the strawberries were great.
Martha White Baking has some good recipes on their web site. I've been focusing on convenience muffin mix creations, but they have quite a few scratch recipes that call for their all-purpose flour.
If you are intrigued by a muffin mix crust but are in the mood for chocolate, Martha White also has a Peanut Butter Cup Icebox Pie that sounds great.
Recipe
White Chocolate Raspberry Pie
Ingredients
- 1 package Martha White Wild Berry Flavored Muffin Mix (7 oz)
- ½ cup toasted sliced almonds finely chopped
- 4 tablespoons cold butter cut into pieces
Pie Filling
- 1 cup white baking chips (170 grams)
- 1 package cream cheese, softened (228 grams)
- 1 tablespoon milk
- ¼ teaspoon almond extract optional
- 2 cups frozen whipped topping, thawed
- 6 ounces fresh red raspberries
- ½ cup Fresh blueberries and mint, optional garnish
Instructions
- Preheat the oven to 350 degrees F. Spray 9-inch pie plate with no-stick cooking spray.
- Combine muffin mix, almonds and butter in large bowl. Cut in butter with a pastry blender or fork until crumbly. Press evenly in bottom and up sides of prepared pie plate.
- Bake for 12 to 15 minutes or until light golden brown. If crust is slightly puffy, gently press down with back of wooden spoon. Cool.
- Heat white baking chips in uncovered microwave-safe bowl on medium power for 1 minute. Stir. If necessary, microwave in 10 to 15 second increments, stirring just until melted. Cool slightly. Beat melted chips, cream cheese, milk and almond extract, if desired, in large bowl on medium high speed of electric mixer until creamy. Fold in whipped topping.
- Spoon mixture into cooled crust. Chill 3 to 4 hours or until serving time. Arrange raspberries over filling. Garnish with blueberries and fresh mint, if desired.
Toasting Almonds
- To toast almonds, heat oven to 350ºF. Place almonds in baking pan. Toast 5 to 10 minutes or until light golden brown, stirring frequently. Or, cook in skillet over medium heat, stirring frequently until nuts begin to brown, 5 to 7 minutes, then stirring constantly until light golden brown.
AmyM says
This looks delicious! I'll have to look for that mix!
Sonya says
I would have never thought of using a muffin mix, plus nuts, for a pie crust. You're so creative! Glad the pie turned out delicious!
Mary D says
This pie looks delicious, I love the idea of the crust like that!
Sue says
Both of the recipes you posted look fun!