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White Chocolate Raspberry Pie

PrintPrint Recipe
  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time: 0:40
  • Chill Time: 6 hours

Ingredients

  • 4 ounces white chocolate, cut-up
  • 1 cup whipping cream, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup Karo® Light Corn Syrup
  • 1 cup (6 ounces) fresh raspberries ( do not use frozen)
  • 1 (-inch) chocolate crumb pie crust
  • Fresh raspberries and mint, if desired for garnish

Directions

  1. Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside.
  2. 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.
  3. 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.
  4. Cover and chill at least 6 hours or overnight. Serve with additional fresh berries and mint, if desired.
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White Chocolate Raspberry Pie

  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time:  40 minutes
  • Chill Time: 6 hours

Ingredients

  • 4 ounces white chocolate cut-up
  • 1 cup whipping cream divided
  • 1 package (8 ounces) cream cheese softened
  • 1/3 cup Karo® Light Corn Syrup
  • 1 cup (6 ounces) fresh raspberries ( do not use frozen)
  • 1 (-inch) chocolate crumb pie crust
  • Fresh raspberries and mint if desired for garnish

Directions

  • 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.