White Chocolate Raspberry Pie
Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside. Beat cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy. Add 1/3 cup of the white chocolate mixture and beat until smooth. Add 1/2 cup raspberries and beat until mixture is pink and raspberries are crushed. Fold in remaining 1/2 cup raspberries. Spoon into pie crust. Cover and chill.
Ingredients
- 4 ounces white chocolate, cut-up
- 1 cup whipping cream, divided
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup Crown® Lily White® Corn Syrup
- 1 cup (6 ounces) fresh raspberries (do not use frozen)
- 1 (9-inch) chocolate crumb pie crust
- Fresh raspberries and mint, if desired for garnish
Method
Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside.
Beat cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy. Add 1/3 cup of the white chocolate mixture and beat until smooth. Add 1/2 cup raspberries and beat until mixture is pink and raspberries are crushed. Fold in remaining 1/2 cup raspberries. Spoon into pie crust. Cover and chill.
Combine remaining whipping cream and white chocolate mixture in a medium bowl. Place bowl in a large bowl full of ice water, stirring frequently, until chilled, about 20 minutes. OR refrigerate 2 hours or until chilled . Beat with electric mixer on medium speed until stiff peaks form. Spread over raspberry layer in crumb crust.
Cover and chill at least 6 hours or overnight. Serve with additional fresh berries and mint, if desired.
