White Chocolate Berry Pie
Yield
1 piePrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
|
|
| 5 | squares |
white chocolate
|
*
|
| 4 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
powdered sugar
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 2 | cups |
raspberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
|
|
| 5 | squares |
white chocolate
|
*
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 79 | ml |
powdered sugar
|
|
| 5 | ml |
orange zest
grated |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 473 | ml |
raspberries
sliced |
|
Directions
Prepare and bake 1 pie crust according to package directions for one-crust baked shell.
Cool completely.
Microwave 4 squares of the white chocolate and milk for about 2 minutes or until almost melted.
Stir until metled. Cool to room temperature.
Beat cream cheese, powdered sugar and orange peel in small bowl 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. Drizzle with melted white chocolate.
Refrigerate 1 hour or until serving time.
Store in refrigerator.
