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.

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Servings 8

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( 20 ) Ratings

20 Ratings

5 Stars 30%

4 Stars 10%

3 Stars 10%

2 Stars 10%

1 Stars

Member Reviews ( 9 )

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State Fair Pie Competition 2010

Susan Farrell

Springfield, Illinois

ingredients 8
Prep Time 35 min
Total Time 3 hr 5 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

5: oz white chocolate baking squares

3: tablespoons milk

5: oz cream cheese, softened

1/2: cup powdered sugar

1/2: to 1 teaspoon grated orange peel

1: cup whipping cream, whipped

3: cup fresh raspberries

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Directions

1 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.
2 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.
3 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.
4 Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

White chocolate is made of a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. Check to see if the label states it contains cocoa butter; if not, it's not white chocolate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 250),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 15g, 15% Trans Fat 1/2g 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 220mg; 220%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 3g 3% Sugars 22g 22% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 2%;

Exchanges:

1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

LisaDG

report Posted Jul. 14, 2011 9:24 AM

Made this pie several times last summer using extra creamy Cool Whip instead of whipped cream. The first time it disappeared in fifteen minutes with a dozen other pies available on the table LOL. My family loves this pie and my coworkers want a repeat performance.

samshew

report Posted Jul. 13, 2011 10:27 AM

Has anyone made this with cool whip instead of whipping cream. Don't really want all the fat.

SarahMarie84

report Posted Jul. 12, 2011 8:23 PM

This pie tasted wonderful... for the comment about the pie being a little soft.. i have found, just like with anything baking/pie related.. the less you mess with it the better. Try not to stir it too much. Also, cream pies are best made the night before or in the morning (if serving at dinner) this will gaurentee that they set nicely. Hope this helps :)

lexiie123

report Posted Jun. 25, 2011 9:57 AM

Absolutely Delicious! I actually put strawberries on top instead of raspberries and it came out great. Everyone loved it and it has the same sort of creamy texture as a new york cheesecake, so definitely worth trying! Also not difficult to make if you follow the directions =D

heath4849

report Posted Feb. 27, 2011 10:30 PM

We had friends over for dinner and I made this pie. It was the hit of the dinner. It seemed a little soft, but believe me, no one complained.