Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Favourite White Christmas Raspberry Pie

StarStarStarStarStar

Your rating

Recipe

This delicious pie contains raspberries and white chocolate which is perfect for the season!

 

Yield

12 servings

Prep

90 min

Cook

30 min

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
Camera
¼ cup brown sugar
firmly packed
* Camera
2 tablespoons cocoa powder
Camera
¼ teaspoon salt
Camera
cup vegetable shortening
* Camera
3 tablespoons water
cold
Camera
10 ounces raspberries
thawed
Camera
1 tablespoon cornstarch
Camera
¼ cup sugar
Camera
¼ cup cornstarch
Camera
1 ½ cup milk
Camera
6 ounces white chocolate
aking bar, cut into pieces
Camera
1 teaspoon vanilla extract
Camera
¾ cups heavy whipping cream
Camera
2 tablespoons powdered sugar
Camera

Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
Camera
59 ml brown sugar
firmly packed
* Camera
3E+1 ml cocoa powder
Camera
1.3 ml salt
Camera
79 ml vegetable shortening
* Camera
45 ml water
cold
Camera
289 ml/g raspberries
thawed
Camera
15 ml cornstarch
Camera
59 ml sugar
Camera
59 ml cornstarch
Camera
355 ml milk
Camera
173.4 ml/g white chocolate
aking bar, cut into pieces
Camera
5 ml vanilla extract
Camera
177 ml heavy whipping cream
Camera
3E+1 ml powdered sugar
Camera

Directions

Heat oven to 450℉ (230℃) F.

Lightly spoon flour into measuring cup; level off.

In medium bowl, combine flour, brown sugar, cocoa, and salt.

Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.

Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.

Add water until dough is just moist enough to hold together.

Shape dough into ball. Flatten ball; smooth edges.

On lightly floured surface, roll ball lightly from center to edge into circle 1½ inches larger than inverted 9 inch pie pan.

Fold dough in half; place in pie pan.

Unfold; fit evenly in pan. Do not stretch.

Fold edge under to form standing rim; flute.

Prick bottom and sides of crust generously with fork.

Bake at 450℉ (230℃) for 8 to 11 minutes or until crust appears dry and flaky. Cool completely.

In medium saucepan, combine sugar and ¼ cup cornstarch.

Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.

Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth.

Pour into large bowl; cover top with plastic wrap. Cool to room temperature.

In small bowl, beat whipping cream with powdered sugar until soft peaks form.

Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.

Fold whipped cream into mixture. Spoon evenly into cooled crust.

Refrigerate 8 hours or overnight until firm.

In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly.

Boil 1 minute, stirring constantly. Cool.

Serve pie with raspberry sauce.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 245043% from fat
 % Daily Value *
Total Fat 117g 180%
Saturated Fat 71g 356%
Trans Fat 0g
Cholesterol 291mg 97%
Sodium 933mg 39%
Total Carbohydrate 106g 106%
Dietary Fiber 17g 67%
Sugars g
Protein 80g
Vitamin A 68% Vitamin C 70%
Calcium 87% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Email this recipe