White Chocolate Pie

White Chocolate Pie

Recipe by: Ines Yanai I Tnuva

Photo by: Nimrod Saunders

Yield: 12 servings

Prep Time: 60 minutes

1 package Tnuva Maadanot Frozen Rolled Dough for Sweet Pastries, thawed
3.5 ounces white chocolate
4 ounces heavy cream
1 container Tnuva Premium Cheese Spread, Original Flavor
1 container Tnuva Quark Creamy Soft Cheese, 9%
1 cup plain yogurt
1 scant cup confectionary sugar
¾ cup instant vanilla pudding
4 ounces heavy cream
5 ounces white chocolate
Leftover dough from the base
¼ cup Tnuva Butter
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Press the thawed Tnuva Maadanot dough onto a spring form pan. Freeze for 30 minutes, then bake for 20 minutes until nicely browned. Let cool.
2. Meanwhile, prepare the crumble: Place the leftover dough on a baking sheet lined with parchment paper and bake for 25 minutes until brown. Let cool. Crush the dough and mix with the Tnuva Butter and vanilla extract. Set aside.
3. Prepare the filling: Melt the white chocolate. Let cool while you beat the heavy cream. Fold beaten cream into the melted chocolate. Add the remaining ingredients and mix well. Pour into the baked pie crust. Smooth the top and freeze for 20 minutes.
4. Prepare the ganache: Melt the white chocolate with the heavy cream. Mix until smooth, then pour over the pie. Sprinkle the crumble on top and garnish with fruit of your choice. Chill for at least 5 hours before serving.