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Favourite White Christmas Raspberry Pie

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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
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¼ cup brown sugar
firmly packed
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2 tablespoons cocoa powder
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¼ teaspoon salt
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cup vegetable shortening
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3 tablespoons water
cold
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10 ounces raspberries
thawed
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1 tablespoon cornstarch
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¼ cup sugar
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¼ cup cornstarch
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1 ½ cup milk
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6 ounces white chocolate
aking bar, cut into pieces
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1 teaspoon vanilla extract
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¾ cups heavy whipping cream
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2 tablespoons powdered sugar
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Ingredients

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

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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?
 
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