1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package
Filling:
1 2/3 C. milk
1 t. unflavored gelatin
1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
3/4 C. white vanilla chips
1/2 pint (1 C.) whipping cream
Topping:
1 qt. (4 C.) fresh strawberries
3 T. white vanilla chips
2 T. oil
Heat oven to 450°F. Make pie crust as directed on package for one-crust baked
shell using 9-inch pie pan. Bake 9 to 11 minutes or until lightly browned. Cool.
Meanwhile, in medium saucepan, combine milk and gelatin; mix well. Let stand 5
minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a
boil, stirring constantly. Remove from heat; let stand 5 minutes.
Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted.
Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped
cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon
pudding mixture into cooled baked pie shell; spread evenly.
Twist stems of strawberries to remove or use tip of sharp knife, being careful
to not cut berries. Place strawberries, pointed ends up, on filling, gently
pressing about 1/4 of each berry into filling.
In small saucepan, heat 3 tablespoons vanilla chips and 2 teaspoons oil over low
heat until melted, stirring constantly until smooth. Drizzle over strawberries.
Refrigerate at least 3 hours or until serving time.
