White Chocolate Raspberry Pie


Creamy and rich with great raspberry flavour.

Easy Serves
SKILL LEVEL 8 servings
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
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.
Total Time
Chill Time 6 hours

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