Some pies are made to be savored. This would be one of them. Another great recipe from the folks at Pillsbury. I also love the feedback from other cooks. One suggested using extra creamy Cool Whip instead of the whipping cream. Another used strawberries instead of raspberries and found it to be wonderful. For me, anything with white chocolate is wonderful!
White Chocolate Raspberry Pie
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 5 oz white chocolate baking squares
- 3 tablespoons milk
- 5 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 to 1 teaspoon grated orange peel
- 1 cup whipping cream, whipped
- 3 cups fresh raspberries
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.
In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
