My White Chocolate Pie has a fluffy white chocolate filling nestled in an amazing buttery crust that is both low carb and gluten-free! It is a deliciously easy pie that even a novice baker can make. This pie will be a hit with anyone you share it with!
It’s Time for Pie, Folks!
I could give you a long story about how my week has gone, or how horribly hot and humid it still is here in Arkansas (even though the calendar now says Fall), but sometimes, we just need to talk about pie!
Yes, it is still hot, so these are the days I go to my fridge and look for easy ingredients to create a recipe that does not require long cooking times. I try to keep all types of low carb and gluten-free ingredients on hand just for days like these.
If there’s a sale on almond flour, sugar-free chocolate chips, or even the Trim Healthy Mama products, I like to stock up.
I know I’ll use them eventually. I always have the ingredients to make something delicious like this easy White Chocolate Pie! The ingredients for this pie are fairly simple and other than the THM Baking Blend I use for my crust everything can be found at your local Walmart.
Why I Choose White Chocolate for this Pie!
I was originally going to my next pie recipe a dark chocolate mousse pie, but when I saw the white chocolate chips from Bake Believe that I had stashed in my pantry I knew that was the way I wanted to to go.
If you haven’t tried these white chocolate chips yet, you can find them at most WalMarts these days on their baking aisle. I highly recommend you run out and grab some!
These white chocolate chips have a very low melting point and are super smooth so they make for an extra light filling when you mix it up. Not only do they melt easily and taste amazing in the recipe, but they also act as a sweetener for this pie.
That means you don’t need to add a lot of extra sweetener into the filling which helps avoid that strong cooling effect that some can detect in low carb dessert recipes. But if you prefer things extra sweet, taste the filling after you have it mixed and add a little extra if you think it needs it.
The filling for my White Chocolate pie is super simple and it only calls for three ingredients and the crust has the exact same number of ingredients. Let’s take a look at what you need to make this luscious pie!
You Will Need:
- 1 cup of Bake Believe White Chocolate Chips
- 4 ounces of softened cream cheese
- 1 1/2 cups of heavy whipping cream
- 1 1/2 cups of THM Baking Blend
- 3 tablespoons of Sweetener
- 1 stick of melted butter
Here’s How To Make This White Chocolate Pie
There are three steps to making this low carb and THM “S” pie. Step one will be making the filling, step two is baking the crust and the last step is letting the pie chill for a couple of hours before slicing it.
To start the filling place a saucepan over low heat, and add the white chocolate chips and the cream cheese. While the ingredients start to melt make sure you are whisking them constantly. This mixture will scorch easily so it is important to keep it moving with your stirring.
This brand of chocolate chips will melt quickly making it easy to mix it into the cream cheese. Once the white chocolate mixture is melted and smooth, remove it from the heat and let it cool while you whip up the heavy whipping cream to complete the filling.
For the next step add the heavy whipping cream to the mixer bowl and mix on high until stiff peaks are reached. For best results use a chilled bowl and mixer attachment when whipping the heavy cream.
After the cream is whipped up nicely, slowly fold in the cooled white chocolate mixture into the cream. At this point you can taste the filling and add any extra sweetener if needed for your tasts.
Once you have completely combined the filling place it in the refrigerator to chill while you prepare and bake the crust. Mix the crust ingredients together then press them into a 10-inch pie plate and bake it for 12 minutes at 350 degrees.
Lastly, remove the cooked crust from the oven and let it cool completely. After it has cooled add the fluffy white chocolate filling to the pie crust and return it to the fridge to chill for about 2 hours. As will any low carb dessert, the longer the pie chills the better flavors come together.
Best Tips for Making this White Chocolate Pie
I hope you will enjoy this latest pie recipe as much as my family does. It is such a simple and delicious dessert that will work well as a holiday pie or just a special treat any time.
To ensure you have success with this recipe I wanted to share a few tips that will help you while making this pie. Enjoy!
- Make sure the cream cheese for the filling is completely room temp when you add it to the saucepan. This will help it melt quicker and combine with the white chocoate chips easier.
- If your white chocolate chips and cream cheese need a little help combing you thin it a bit with a tablespoon or so of heavy whipping cream. But not to much or the mixture will be too thin.
- Try to think ahead and place your mixing bowl and mixer attachments in the freezer to chill until you need them to whip up the cream for the filing. Having these two tools very cold makes the cream whip up much quicker than if the bowl was room tempature.
- When baking the crust keep a close eye on it as it bakes these types of crusts can go from unbaked to burnt very quickly.
- Do not skip the extra chilling time for this pie or slicing will be difficult when you go to serve it. For those nice pretty slices the pie needs to be set and firm.
My White Chocolate Pie is a fluffy and rich filling with a sweet and buttery crust that melts in your mouth.
- 1 1/2 cups of THM Baking Blend
- 1/2 cup melted butter
- 3 Tablespoons of THM Super Sweet (or any Erythritol & Stevia Blend)
White Chocolate Filling
- 4 ounces Bake Believe White Chocolate Chips
- 4 ounces very soft cream cheese
- 1 cup heavy whipping cream
- 1 Tablespoon THM Super Sweet ((or any Erythritol & Stevia Blend)
- 2 Tablespoons white chocolate chips, melted for drizzle (optional)
- Preheat oven to 350 degrees.
- Add the white chocolate chips, cream cheese, to a saucepan over low heat and stir together until the mixture is melted and smooth. Do not leave this unattended.
- Once melted remove from the heat and let cool while you whip the heavy whipping cream.
- Add the 1 cup of whipping cream to a mixing bowl and mix on high until soft peaks start to form then add in the 1 tablespoon of sweetener slowly as the mixture whips.
- Continue to mix the cream until stiff peaks are reached then gently fold in the cooled white chocolate mixture. Combine well. then chill in the fridge while you make the crust.
- Mix the dry ingredients and melted butter together until it is all combined. Then press the crust mixture into a 10-inch pie plate.
- Bake the crust for 12 minutes until it is light golden brown then remove it from the oven and cool completely before adding the pie filling.
- For best results chill the pie for at least 2 hours before slicing.
- For an optional step melt 2 tablespoons of white chocolate chips and drizzle over the top of the pie before chilling.
If you do not have the THM Baking Blend for this crust base feel free to use your favorite low carb crust recipe in place of mine.
Amount Per ServingCalories 469Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 66mgSodium 127mgCarbohydrates 13gNet Carbohydrates 4gFiber 8gSugar 6gSugar Alcohols 4gProtein 2g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!