Grilled Peaches with Blackberry Sauce Save Print Prep time 5 mins Cook time 12 mins Total time 17 mins Grilled peaches are a sweet treat in the summertime when they are juicy and ripe! Insanely delicious, brushed with butter, rum and cinnamon sauce, grilled, then topped with fresh blackberry sauce and vanilla ice […]
#raspberrypie
White Chocolate Raspberry Pie
- 1 refrigerated pie crust
- 6 oz of white baking chocolate
- 3 tablespoons of whole milk
- 5 oz of cream cheese, softened
- ½ cup of powdered sugar
- 1 tsp of vanilla extract
- 1 teaspoon of freshly grated orange peel
- 1 cup of whipping cream plus more to decorate
- 2-1/2 cups of fresh raspberries
- Bake the pie crust as directed on the box, using a 9-inch, glass pie plate, then cool completely.
- In a microwave-safe bowl, heat 4 squares of the white chocolate and the milk, uncovered for about 2 minutes or until almost melted. Stir until melted.
- Then, in a medium bowl, beat the cream cheese, powdered sugar, vanilla and orange peel with an electric mixer on low speed until smooth.
Beat in the white chocolate mixture, then fold the whipped cream into the white chocolate mixture. 
- Spread the mixture in the bottom of the cooled pie shell, then arrange the raspberries on top of the filling.


- Melt remaining squares of white chocolate on the stove over a double boiler, drizzle in a little vegetable oil, (about ½ tsp) stir until smooth and shiny, then drizzle over the pie.

- Refrigerate for about 2 hours. Slice and serve! Enjoy!




























































































































