White Chocolate Raspberry Pie
Recipe from Fleischmann's Yeast, Argo, Karo

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White Chocolate Raspberry Pie

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Servings: 8 servings
Prep Time: 40 mins
Total Time: 6 hrs 40 mins
Related Categories: Chocolate Desserts, Chocolate Pie, Cool Summer, Father's Day, Mother's Day, No Bake Desserts, Raspberries, Summer Picnics, White Chocolate
 
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Ingredients
  • 4  ounces
    white chocolate, cut-up
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  • 1  cup
    whipping cream, divided
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  • 1  package (8 ounces)
    cream cheese, softened
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  • 1/3  cup
    KaroŽ Light Corn Syrup
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  • 1  cup (6 ounces)
    fresh raspberries (do not use frozen)
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  • 1  9-inch
    chocolate crumb pie crust
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  •  
    Fresh raspberries and mint, if desired for garnish
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Directions
1.
MELT white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside.
2.
BEAT cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy. Add 1/3 cup of the white chocolate mixture and beat until smooth. Add 1/2 cup raspberries and beat until mixture is pink and raspberries are crushed. Fold in remaining 1/2 cup raspberries. Spoon into pie crust. Cover and chill.
3.
COMBINE remaining whipping cream and white chocolate mixture in a medium bowl. Place bowl in a large bowl full of ice water, stirring frequently, until chilled, about 20 minutes. OR refrigerate 2 hours or until chilled. Beat with electric mixer on medium speed until stiff peaks form. Spread over raspberry layer in crumb crust. Cover and chill at least 6 hours or overnight. Serve with additional fresh berries and mint, if desired.
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