March 14th is a day of many celebrations. Most often, I’ve taken the opportunity to revel in Pi Day, a time to break out the rolling pin and start throwing down dough. At the same time, it’s also White Day, the affectionate counterpoint to Valentine’s Day, where gifts of love are reciprocated. This year, I’m paying homage to both, all in one pie pan.

Pi Day, Meet White Day

What happens when you combine a nerdy fixation for irrational numbers with the romance of of a holiday all about returning affection? You get a creamy, sophisticated, melt-in-your-mouth dessert that I like to call White Velvet Pie. Blending together silky white chocolate, crisp white wine, and the satisfying cookie crunch of a graham cracker crust, it’s light yet luxurious, indulgent but never unctuous, and as smooth as the most poetic love note.

Originally inspired by the Bottle of Wine Chocolate Pie, I wondered what might happen if we shifted the color spectrum to lighter hues. I’d pick white wine over red everyday when it comes to drinking, and wouldn’t white chocolate better let those delicate nuances shine? Since those creamy cocoa butter chips are already so sweet, I was able to dial the added sugar way back. A touch of vanilla, almond, and lemon seals the deal, and yes, you can really taste the wine, so don’t cheap out on a bad bottle!

Why White Velvet Pie?

White Velvet may not be a “thing” like Red Velvet, but if it ends up going viral one day, you heard it here first. White Velvet Pie is made for the dreamers. It’s made for the moments when you want something a little bit refined without spending hours in the kitchen. It’s a celebration of all the things that make White Day so lovely: the art of giving back, the sweetness of love, and the subtle joy of sharing a simple pleasure. Vegan, of course, gluten-free with the right graham crackers, and no-bake, it’s a dessert for everyone—of drinking age.

For Pi Day enthusiasts, it’s a way to elevate the humble pie, creating a dessert that’s as elegant as it is delicious. If you’re going to bring something to the table, it might as well be something that plays on both the geometric and the romantic, doesn’t it? The ratio of white chocolate to wine is almost as perfect as Pi itself.

Slice or Spoon?

More than just a pretty face, White Velvet is smart and versatile. You may have some extra filling, or you my choose to forgo a crust entirely to create a soft custard or parfait. Served chilled, it’s a more decadent texture than the semi-frozen pie, which eats more like freshly scooped ice cream.

Garnish with a dollop of whipped coconut cream, fresh berries, and sprinkles for that extra sparkle, or nothing at all. Even naked, this simple dessert shines.

The Final Slice

White Velvet Pie is where elegance meets ease, a dessert that dances between the worlds of Pi Day and White Day with grace. It’s the kind of pie that feels special without requiring an entire afternoon in the kitchen. Whether you’re indulging solo, impressing friends, or wooing that special someone, this creamy, crisp creation is your ticket to a memorable March 14th.

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Yield: Makes 8 - 10 Servings

White Velvet Pie

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White Velvet Pie perfectly balances elegance and simplicity. With a creamy filling made from white chocolate and white wine, it’s smooth, luxurious, and light—never too rich. While subtle hints of vanilla, almond, and lemon elevate the flavor profile, it’s a no-bake treat that’s as versatile as it is delicious: serve it as a pie, a custard, or even a parfait. Whether topped with whipped coconut cream or left naked, this dessert is a beautiful, indulgent way to enjoy a special treat with minimal effort.

Prep Time 30 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

Graham Cracker Crust:

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• 1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
• 6 Tablespoons Vegan Butter, Melted

Filling:

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• 1/2 Cup Cornstarch
• 1/4 Cup Granulated Sugar
• 2 Ounces Food-Grade Cocoa Butter
• 1 (750 Milliliter) Bottle Dry White Wine, Such as Sauvignon Blanc or Pinot Grigio
• 9 Ounces (1 1/2 Cups) Vegan White Chocolate Chips
• 2 Teaspoons Vanilla Bean Paste or Extract
• 1 Teaspoon Lemon Zest
• 1/4 Teaspoon Almond Extract
• 1/4 Teaspoon Salt

Topping:

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• 1 (14-Ounce) Can Full-Fat Coconut milk, Chilled
• 1 Tablespoon Granulated Sugar
• Sprinkles, to Garnish (Optional)

Instructions

1. To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
   
2. Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
   
3. Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges. Place in the fridge to set.
   
4. For the filling, combine the cornstarch and sugar in a medium saucepan. Slowly whisk in the wine to prevent lumps from forming. Add the cocoa butter and cook over medium-low heat, stirring constantly, until it has come to a simmer and has thickened; 8 - 10 minutes. Remove from the heat and stir in the white chocolate, vanilla, lemon zest, almond extract, and salt. Continue stirring until the chocolate has fully melted. Pour the filling into the cooled crust. If there's more than will fit, pour the excess filling into parfait glasses or ramekins.
   
5. Let the pie cool at room temperature, then carefully transfer it to a flat surface in your freezer. Let set for at least 4 - 6 hours, or overnight.
   
6. When ready to serve, carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (it’s great in curries or soups!) Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy.
   
7. Transfer the whipped coconut cream to a piping bag to decorate the border, or simply add a dollop to each slice. Finish with a pinch of sprinkles, if desired, slice, and serve.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Now Foods, Solutions, Cocoa Butter, 7 fl oz (207 ml)
• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)
• 
  Enjoy Life Foods, Baking Mini Chips, White, 9 oz (255 g)

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 503Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 8mgSodium: 150mgCarbohydrates: 46gFiber: 1gSugar: 32gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.