White Chocolate Raspberry Pie Food

WHITE CHOCOLATE-RASPBERRY PIE

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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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

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.

WHITE CHOCOLATE-RASPBERRY CREAM PIE

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.

RASPBERRY WHITE CHOCOLATE PIE

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.