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White Chocolate Raspberry Dazzle

Prep 35 min
Total 3 hr 0 min
Ingredients 8
Servings 8

Pillsbury® pie crust provides a simple addition to this delicious chocolate and raspberry pie - a wonderful dessert. MORE+ LESS-

By Pillsbury Kitchens

Updated November 11, 2011

State Fair Pie Competition 2011

Lucy Davis

Colorado Springs, Colorado

Make with

Pillsbury Pie Crust

Ingredients

Crust

Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

oz white chocolate baking squares

tablespoons black raspberry liqueur

oz (half of 8-oz package) cream cheese, softened

1/3

cup powdered sugar

cup whipping cream, whipped

Topping

cups fresh raspberries

oz white chocolate baking squares

Steps

Hide Images

1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2

In small microwavable bowl, microwave white chocolate and raspberry liqueur uncovered on Medium (50%) about 2 minutes or until almost melted. Stir until melted. Cool 10 minutes.
3

In medium bowl, beat cream cheese and powdered sugar 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

In small microwavable bowl, microwave 1 oz white chocolate uncovered on High until melted; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 16g 79% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 210mg; 9%
Potassium: 90mg; 3%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 8% Sugars 18g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 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;