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18

White Chocolate-Raspberry Pie

Prep 35 min
Total 3 hr 5 min
Ingredients 8
Servings 8

Try a dreamy, creamy prize-winning pie from the 2010 State Fair Pie Contest with a hint of orange and mounds of fresh raspberries. MORE+ LESS-

By Pillsbury Kitchens

May 24, 2011

State Fair Pie Competition 2010

Susan Farrell

Springfield, Illinois

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

oz white chocolate baking squares

tablespoons milk

oz cream cheese, softened

1/2

cup powdered sugar

1/2

to 1 teaspoon grated orange peel

cup whipping cream, whipped

cup fresh raspberries

Steps

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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

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 Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 250

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 15g 76% Trans Fat 1/2g
Cholesterol: 60mg; 19%
Sodium: 220mg; 9%
Potassium: 180mg; 5%
Total Carbohydrate: 37g; 12%
Dietary Fiber 3g 12% Sugars 22g
Protein: 4g

% Daily Value*:

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