🌎 The World Cookbook

1 (9 inch) pie crust, baked
For the Pudding Filling:
1 1/2 cups light coconut milk
1/2 cup almond milk
3 heaping tablespoons cornstarch
4 egg yolks
2 tablespoons salted butter
1 teaspoon vanilla extract.
For the extras:
3 cups white chocolate chips, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, divided
1 1/2 cups fresh blueberries
1 cup thawed whipped topping

Rinse the strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice remaining strawberries in half and set aside. Melt 2 cups of the white chocolate chips per package instructions. Dip the 8 strawberries in melted white chocolate and place on a foil lined plate. Refrigerate to set chocolate. Scrape the remaining melted chocolate over bottom of baked pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and set aside. In a large saucepan over medium heat, whisk the coconut milk, almond milk, and cornstarch. Add the remaining white chocolate chips and melt completely stirring constantly for 7 minutes, or until thickened. Beat the egg yolks and quickly mix 1 cup of hot pudding mix into the egg yolks to temper. Whisk the egg yolk mixture back into the pudding mixture and cook for 3 minutes, stirring constantly, or until thickened. Remove the pudding from heat and stir in vanilla extract and salted butter. Stir until incorporated. Allow the hot pudding to cool 15 minutes then pour pudding into pie crust. Refrigerate at least 4 hours or overnight. Before serving, spread the whipped topping on top of the cooled pudding pie. Arrange white chocolate covered strawberries around the outer edges of the pie. Place the blueberries in the center o the pie. Refrigerate any leftovers.