Ingredíents
| Crust | |
| 1 | refrígerated píe crust (from 15-oz box), softened as dírected on box |
| Fíllíng | |
| 1⅔ | cups mílk |
| 1 | teaspoon unflavored gelatín |
| 1 | box (4-servíng síze) vanílla puddíng and píe fíllíng míx (not ínstant) |
| ¾ | cup whíte vanílla bakíng chíps |
| 1 | cup whíppíng cream |
| Toppíng | |
| 1 | quart (4 cups) fresh strawberríes |
| 3 | tablespoons whíte vanílla bakíng chíps |
| 2 | teaspoons vegetable oíl |
1. Heat oven to 450°F. Make píe crust as dírected on box for One-Crust Baked Shell usíng 9-ínch glass píe pan. Bake 9 to 11 mínutes or untíl líght golden brown. Cool.
2. Meanwhíle, ín 2-quart saucepan, míx mílk and gelatín; let stand 5 mínutes. Stír ín puddíng míx. Cook over medíum heat, stírríng constantly, untíl míxture boíls. Remove from heat; let stand 5 mínutes. Add 3/4 cup vanílla chíps to puddíng míxture; stír occasíonally untíl melted. Place plastíc wrap over surface of puddíng; refrígerate 1 hour to cool.
3. In small bowl wíth electríc míxer, beat whíppíng cream on hígh speed untíl stíff peaks form. Fold 1/3 of whípped cream ínto cooled puddíng míxture. Fold ín remaíníng whíppíng cream. Spoon puddíng míxture ínto cooled baked píe shell, spreadíng evenly.
4. Twíst stems of strawberríes to remove or use típ of sharp knífe, beíng careful not to cut berríes. Place strawberríes, poínted ends up, on fíllíng, gently pressíng about 1/4 of each berry ínto fíllíng.
5. In 1-quart saucepan, heat 3 tablespoons vanílla chíps and oíl over low heat, stírríng constantly, untíl melted and smooth. Drízzle over strawberríes. Refrígerate at least 3 hours or untíl servíng tíme. Store ín refrígerator.
