A creamy Halloween pie haunted by a crowd of little white chocolate ghosts.
No orange frosting. No Halloween sprinkles. This White Chocolate Ghost Pie gets its spooky factor from an almost completely white palette: vanilla cookie crust, silky white chocolate filling and little white chocolate ghosts standing across the top. Tiny dark chocolate faces are the only thing breaking up all that ghostly white.
Ingredients
Crust: 24 Golden Oreos, 5 tablespoons melted butter
Filling: 8 ounces white chocolate, 1 cup heavy cream, 8 ounces softened cream cheese, ¼ cup powdered sugar, 1 teaspoon vanilla
Ghosts: 8 ounces white melting chocolate or white candy melts, 2 tablespoons dark chocolate chips
Make It
Heat oven to 350°F. Crush the cookies, combine with melted butter, press into a 9-inch pie dish and bake for 8–10 minutes. Cool completely.
Melt the white chocolate with ½ cup warm cream. Beat the cream cheese, powdered sugar and vanilla, then mix in the cooled chocolate. Whip the remaining cream and fold it in. Spread into the crust and refrigerate for at least 4 hours.
For the ghosts, spoon small puddles of melted white chocolate onto parchment paper and use the back of the spoon to drag each one upward into a little ghost shape. Once firm but not solidified, add tiny eyes and mouths with melted dark chocolate or use mini-chocolate chips.
Stand the finished ghosts upright across the chilled pie just before serving. Make some tall, some short and some slightly crooked so it looks like an entire little ghost population has moved in.
Chill the pie in the refrigerator for at least 4 hours, or overnight, until the filling is completely set.
Adventure Girl Tip: Make extra ghosts. A few mysteriously disappearing before they reach the pie is practically guaranteed. Add some crumbled cookie crumbs atop for extra yumminess!
Did You Know?
White chocolate technically isn’t chocolate in quite the same way as dark or milk chocolate because it contains cocoa butter but no cocoa solids. That’s also what gives it that naturally ghost-friendly ivory color.
A Little History
White chocolate is the youngster of the chocolate family. It began appearing commercially in Europe in the 1930s, decades after milk chocolate, when chocolatiers found a delicious use for cocoa butter left from chocolate production. Nearly a century later, we’re turning it into ghosts—which seems like progress.
