White Chocolate Silk Pie

White Chocolate Silk Pie

Campbell's Kitchen 0

"This luxurious pie features a cookie-pecan crust and a creamy white chocolate filling. It takes just 20 minutes to prepare before it chills in the fridge."

Ingredients 4 h 20 m {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Place 7 cookies into a resealable plastic bag. Seal the bag and crush the cookies with a rolling pin. Pour the crushed cookies into a medium bowl. Stir in the pecans and butter. Press the mixture into the bottom and 1/4-inch up the side of a 9-inch pie plate. Cut the remaining cookies in half. Place the cookie halves, cut-side down, around the inside edge of the pie plate. Refrigerate for 1 hour.
  2. Heat the chocolate and 1/4 cup milk in a 1-quart heavy saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often. Remove the saucepan from the heat and let cool to room temperature.
  3. Combine the pudding mix and the remaining milk in a large bowl and stir according to the package directions. Stir in the chocolate mixture. Fold in1cup whipped topping. Spoon the mixture into the cookie crust. Refrigerate for 3 hours or until the filling is set.
  4. Top the pie with the remaining whipped topping, the raspberries and shaved chocolate.
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Reviews 7

  1. 8 Ratings


Very easy, amazing presentation, and the flavor is unbelievable. This may be one of the best pies I have ever made.


This pie was so easy to make so well. Delicious smooth texture and great flavor. The next time I make it, I'm going to try making the crust with almonds instead of pecans (my husband prefers them) and add a little more white chocolate to the filling. I also grabbed 1 pkg of raspberry Milanos and one pkg of regular. I'll use the called for amount of regular cookies in the crust, but use the raspberry ones to go around the edge. The pie is really fantastic without any changes though. For those who haven't made it before, I would make it per the original recipe, then make changes the next time around if you want them. Thanks for the awesome recipe!


Fabulous! I stuck to the instructions and this was well received by my friends at the annual "chocolate party." Although expensive to make, it's well worth the money - you won't be disappointed. FYI - Baker's Chocolate is sold in boxes of 6 squares - I needed two boxes to have the 8 squares needed to make the recipe. I think I will try the bulk store next time!.