Caramelized White Chocolate Pie

by Jillian
A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!

A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!

If you’re a white chocolate aficionado like myself, odds are you’ve probably heard about the majestically divine caramelized white chocolate. If not, then you’re in for a real treat today! Caramelized white chocolate involves slow-roasting white chocolate in the oven, which creates a richer, nuttier flavor similar to caramel. To me, it tastes like a cross between caramel and toasted marshmallows. So yeah, it’s pretty much the best-tasting stuff on earth!

Ever since I stumbled upon this life-changing phenomenon, I have been HOOKED. My mind is constantly thinking of different ways to incorporate this magical ingredient into desserts. So far, I’ve made a dream-worthy Caramelized White Hot Chocolate and the most exquisite Pumpkin Cake With Caramelized White Chocolate Buttercream. This week, I decided it was time to try PIE!

This pie is SUPERB in every single way. The caramelized white chocolate filling is so incredibly buttery that it almost melts in your mouth. The flavor is also to-freaking-die-for! I was a tad worried that it might just taste like another caramel cream pie, but the flavor is much more complex with toasty notes of butterscotch and deliciously nutty undertones. 

The filling pairs impeccably well with the Biscoff cookie crust. The brown sugary sweetness and buttery richness of the Biscoff cookies with the milky toffee sweetness of the caramelized white chocolate filling is PURE bliss. This is definitely a pie you NEED to try.

Although caramelized white chocolate might sound a little intimidating, the process is actually quite simple. All it takes is some time, patience, and most importantly, good-quality white chocolate. It has to be pure white chocolate that contains at least 30% cocoa butter. That’s because along with the sugars, it’s that very cocoa butter that caramelizes as it bakes. The brands I’ve had success with are Ghirardelli and Lindt. I would stay away from anything that says “vanilla-flavored” or “melting wafers”. PURE white chocolate is the only chocolate that’s going to yield the beautiful caramelized results you’re aiming for.

Now let’s talk caramelization…

To play it safe and to prevent any possible burning, I lined my baking sheet with parchment paper before scattering the white chocolate evenly over the pan. The white chocolate is placed in a 250ºF oven for about 5 minutes to allow the chocolate to soften. After 5 minutes, take the warmed chocolate out, and use a spatula to spread it out into an even, thin layer.

Supremely fluffy and perfectly-spiced layers of pumpkin cake frosted with the most delicious caramelized white chocolate buttercream ever!

Return the chocolate to the oven for 10 minutes before removing the pan, scraping/stirring the chocolate, and re-spreading it into an even layer to bake for another 10 minutes. Don’t worry if your chocolate looks crumbly or lumpy at times–it’ll eventually smooth out the more you stir it. 

Now, in the past it’s taken my chocolate five 10-minute intervals (55 minutes total) to achieve the perfect caramel color. However, this time around my chocolate only required three 10-minute intervals (35 minutes). The time can vary depending on your oven and brand of chocolate, so if you find that your chocolate looks golden enough, don’t bake it any longer. Here’s an idea of the shade you should be looking for.

This Caramelized White Hot Chocolate is incredibly smooth, creamy, and has the deliciously rich flavor of butterscotch and toffee! 

When the white chocolate is done caramelizing, it has the most gorgeous golden amber hue, reminiscent of caramel. Although I’ve always called caramel “liquid gold”, caramelized white chocolate is quickly becoming my new favorite “liquid gold”.

Once you get a taste of this divine gift from the foodie Gods, you might surely be tempted to grab a spoon and go to town on it, but try your best to resist this temptation. I promise you the wait will be so well worth it once you get your first forkful of euphoria–I mean, Caramelized White Chocolate Pie. 

Now that you’ve got your caramelized white chocolate, you’ll heat up a little heavy cream and stir it into the chocolate. This will loosen up the chocolate a little, making it easier to blend into the filling. 

Next, you’ll whip up some heavy cream until stiff peaks form, then transfer it to a separate bowl. Return the bowl to the mixer (no need to wash it!) and beat some cream cheese, powdered sugar, vanilla, and salt together until smooth and creamy. Pour the caramelized white chocolate mixture into the cream cheese mixture, and beat on high until completely combined. 

The final step of the filling is to lighten up the mixture with your whipped cream. I like to add about a third of it into the mixer, beat it until combined, then remove the bowl and fold in the rest of the whipped cream with a silicone spatula. This ensures that you don’t deflate your filling from too much beating, so that it’s nice and fluffy!

Once you’ve got your filling in the crust, give it at least 4 hours in the refrigerator to set. I recommend letting it sit overnight if you can wait that long! 

To decorate the pie, I just piped a simple border of freshly-whipped cream along the edges of the pie. Then I sprinkled some caramelized white chocolate curls on top! If you want to garnish your pie with caramelized white chocolate curls as well, just add an extra ounce or two of white chocolate to your pan when caramelizing so that you have some leftover. I used a vegetable peeler to shave curls on top of the pie. It works best when the chocolate is room temperature. If it’s too cold, the chocolate breaks off and you don’t get those nice full curls of chocolate.

Smooth, creamy, and sinfully scrumptious, this Caramelized White Chocolate Pie is pure bliss in every single bite…

A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!

A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!

Caramelized White Chocolate Pie

A buttery Biscoff cookie crust filled with the most heavenly caramelized white chocolate cream filling!
Prep Time 45 minutes
Cook Time 45 minutes
Refrigeration Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Crust:

  • 2 cups Biscoff/Speculoos cookie crumbs
  • 2 Tablespoons brown sugar
  • 6 Tablespoons butter melted

Caramelized White Chocolate:

  • 9 ounces good-quality white chocolate chopped*

Filling:

  • 1 ½ cup heavy cream divided
  • 8 ounces cream cheese softened
  • cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt

To Decorate:

  • Freshly-whipped cream
  • Caramelized white chocolate curls**

Instructions
 

Make the Crust:

  • Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and refrigerate.

Make the Caramelized White Chocolate:

  • Preheat oven to 250ºF and line a baking sheet with parchment paper. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. Remove, and smooth out with a spatula.
  • Place the white chocolate into the oven in 10 minute intervals, stirring/scraping up, and re-spreading the white chocolate each time. After 3-4 intervals (35-45 minutes total baking time), you should end up with a nice deep beige/butterscotchy color. If it's still pretty pale, continue baking a little longer until it reaches the right color. Transfer caramelized white chocolate to a bowl.
  • Heat 1/4 cup of the heavy cream in a saucepan on the stove until it just begins to simmer. Pour warm cream into the caramelized white chocolate, whisking until completely smooth. Set aside to cool slightly.

Make the Filling:

  • In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 and 1/4 cup heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
  • Switch the whisk attachment out for the paddle attachment and beat the cream cheese, powdered sugar, vanilla, and salt together until smooth and fluffy.
  • Pour caramelized white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand.
  • Pour filling into the crust and smooth out evenly with a spatula. Chill in the refrigerator for at least 4 hours or overnight.
  • Pipe a border of whipped cream along the edges of the pie. Sprinkle caramelized white chocolate curls on top. Slice into pieces, serve, and enjoy!

Notes

*Make sure that cocoa butter is listed in the ingredients of your white chocolate, or else it won't caramelize properly.
**If you want to garnish your pie with caramelized white chocolate curls as well, just add an extra ounce or two of white chocolate to your pan when caramelizing so that you have some leftover. I used a vegetable peeler to shave curls on top of the pie. It works best when the chocolate is room temperature.
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