White Chocolate Raspberry Pie
Prep time
Cook time
Total time
This pie is extraordinary! Fresh raspberries top a rich and creamy, white chocolate, cheesecake style filling, with a hint of orange, then it's drizzled with more white chocolate, decorate the edges with whipped cream, especially if your crust isn't perfect! My husband and friends all agreed it was one of the very best desserts ever! So you must try this, use a store-bought crust and this is really quick and easy!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 8 - 10
Ingredients
- 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
Instructions
- 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!
