WHITE CHOCOLATE-RASPBERRY PIE
Try a dreamy, creamy prize-winning pie from the 2010 State Fair Pie Contest with a hint of orange and mounds of fresh raspberries.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 1/2 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
- In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
- Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
- In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
- Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY WHITE CHOCOLATE PIE
Holy Smokes, this pie is good! My friend had raved about some raspberry white chocolate pie he had at a state fair, so I wanted to recreate it for his birthday. I found this recipe on someone's blog, all the way from London! It was easy as, well, pie to prepare. I served it at the birthday party and it was a BIG hit.
Provided by SugarJen
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the raspberries and let them dry completely.
- Cook the pie shell in the oven. Cool.
- Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
- In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
- Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
- Pour chocolate mixture over the berries.
- Cover the top of the pie with the berries you reserved.
- Refrigerate for at least 60 minutes.
Nutrition Facts : Calories 311.3, Fat 19.7, SaturatedFat 9.1, Cholesterol 15.1, Sodium 148.8, Carbohydrate 31.3, Fiber 5.9, Sugar 14, Protein 4.3
WHITE CHOCOLATE-RASPBERRY CREAM PIE
White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
- Spoon raspberries into crust; cover with pudding mixture.
- Refrigerate several hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 2 g
CHOCOLATE-RASPBERRY MOUSSE PIE
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.
CHOCOLATE-RASPBERRY WHOOPIE PIES
I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.
Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
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