White Chocolate Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the white chocolate filling:</li><li class="ingredients-single-item">300g white chocolate, finely chopped</li><li class="ingredients-single-item">500ml full-fat milk</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">White chocolate curls or shavings, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. To make the crust, pulse graham crackers in a food processor until finely ground. This creates a more uniform texture than crushing by hand. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand and holds together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the graham cracker mixture firmly into your pie dish, creating an even layer across the bottom and up the sides. Use the flat bottom of a measuring cup to compact the crust - this prevents a crumbly texture after baking. Bake for 10-12 minutes until the crust is lightly golden and smells toasty. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the white chocolate filling, place your finely chopped white chocolate in a large heatproof bowl. Chopping the chocolate finely rather than using chips ensures it will melt quickly and evenly without overheating, which can cause white chocolate to seize.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium saucepan, whisk together milk, 120ml heavy cream, egg yolks, sugar, cornstarch, and salt until smooth. The cornstarch acts as a thickening agent, while the egg yolks provide richness and help set the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the mixture over medium heat, whisking constantly (not intermittently) to prevent lumps and scorching. Continue until it thickens and begins to bubble, about 5-7 minutes. You'll notice a significant change in consistency - it should coat the back of a spoon and when you run your finger through it, the line should remain clear.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once thickened, remove from heat and immediately pour over the chopped white chocolate. Let sit for 2 minutes to allow the chocolate to soften, then whisk until completely smooth and the chocolate is fully melted. Add vanilla extract and whisk again. If you notice any lumps, strain the mixture through a fine-mesh sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the white chocolate custard into your cooled graham cracker crust, smoothing the top with an offset spatula. Press a piece of plastic wrap directly onto the surface (this prevents a skin from forming) and refrigerate until set, at least 4 hours or overnight. Patience here is key to achieving the perfect sliceable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the topping, place cold heavy cream in a chilled mixing bowl (cooling the bowl helps the cream whip faster and hold its shape better). Add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form - don't overwhip or you'll get butter! The cream should be billowy and hold its shape when the beater is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread or pipe the whipped cream over the chilled pie and garnish with white chocolate curls or shavings. For the best texture contrast, serve the pie within 2 hours of adding the whipped cream topping. If needed, you can refrigerate it for up to 3 days, though the crust may soften slightly over time.</li></ol>