This cool and creamy no-bake white chocolate cream pie is the perfect easy summer dessert. White chocolate is a subtle flavor but it really shines through in this simple custard pie. The chocolate cookie crust and berries are the perfect complement!
Summer celebrations are the perfect time to whip up your favorite easy make ahead desserts. This 4th of July poke cake, strawberry pretzel salad, or these sweet mini berry cheesecakes are great options.
But pie is an American classic that’s absolutely perfect for Independence Day. And decorated with strawberries and blueberries, this creamy pie is a red white and blue treat everyone will love.
How to Make White Chocolate Cream Pie
Start with a simple no-bake Oreo cookie crust
- Crush the Oreos to get 2 cups of crumbs (I find 22 cookies to be the right number. Be sure to use regular Oreos, not double-stuffed). You can crush them in a food processor or just put them in a large ziplock bag and crush them with a rolling pin or heavy pan.
- Add melted butter and stir to moisten the crumbs.
- Press the crumbs into the bottom and up the sides of a 9-inch pie pan. I like to use the bottom of a glass to press them down evenly.
Make the Custard
- In a large bowl, combine the egg yolks, sugar, cornstarch, salt and one cup of the milk.
- Whisk thoroughly and set aside.
- In a medium saucepan over medium heat, heat the remaining 3/4 cup of milk and 1/2 cup of heavy cream. Remove from heat when bubbles start to appear at the edges of the pan. Do not boil.
4. While the milk and cream mixture is heating, finely chop the white chocolate or measure out the white chocolate chips (3.5 oz or about 1/2 a cup).
5. VERY slowly pour the hot milk and cream mixture into the bowl with the egg yolk mixture, whisking constantly. (If you add it too quickly the hot liquid will cook the eggs and you’ll get some lumps).
6. Return the contents of the bowl to the saucepan over medium heat.
7. Cook, whisking constantly to keep it smooth, until the mixture thickens to a pudding consistency. This will happen suddenly, after about 5 minutes, as soon as the mixture starts to bubble. Remove the pan from the heat and whisk in the vanilla extract and the chopped white chocolate or chocolate chips, until smooth.
Fill the Pie and Refrigerate
- Pour the custard into the pie crust.
- Smooth the top with a spatula or the back of a spoon. Cover the pie with plastic wrap, placing it directly on the custard to prevent a skin from forming. Refrigerate until fully chilled, about 4 hours.
- In a medium bowl, whisk together 1 cup of cold heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon of sugar. This is faster and easier with an electric whisk or mixer, but you can also do it by hand with a little patience. Look for stiff peaks (see 3rd image below).
- Cover the pie with whipped cream
5. Decorate how you like with fresh berries and refrigerate until ready to serve.
White Chocolate Cream Pie
- 2 cups crushed Oreos not double-stuffed, about 22 Oreos*
- 4 tablespoons butter melted
White Chocolate Cream Filling
- 4 egg yolks
- 1 3/4 cups milk divided
- 1/4 cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3.5 oz chopped white chocolate or white chocolate chips about 1/2 a cup
- 1 cup heavy whipping cream cold
- 1 teaspoon vanilla
- 1 teaspoon sugar
- 1 cup sliced strawberries
- 1 cup blueberries
- In a medium bowl, combine the crushed Oreos and melted butter.
- Press the mixture into a 9-inch pie pan using the bottom of a glass or measuring cup.
- In a medium bowl, whisk together the egg yolks, 1 cup of the milk, the sugar, salt, and the cornstarch.
- In a medium saucepan over medium heat, combine the remaining 3/4 cup of milk and the cream, and heat just until it begins to bubble gently at the edges (do not boil).
- Very slowly pour the hot milk and cream into the bowl with the egg mixture, whisking constantly until well combined.
- Return the mixture to the pan and return to medium heat. Cook, whisking constantly until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove the pan from the heat.
- Whisk in the chopped white chocolate and the vanilla extract until melted and smooth.
- Pour the filling into the pie pan and smooth the top. Press a sheet of plastic wrap directly onto the filling and refrigerate until completely cooled and set, about 4 hours.
- In a medium bowl, beat together the cold whipping cream, vanilla and sugar until medium-stiff peaks form. Spoon over the pie and decorate with the berries.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.