WHITE CHOCOLATE-RASPBERRY PIE
Try a dreamy, creamy prize-winning pie from the 2010 State Fair Pie Contest with a hint of orange and mounds of fresh raspberries.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 1/2 g
RASPBERRY WHITE CHOCOLATE PIE
Holy Smokes, this pie is good! My friend had raved about some raspberry white chocolate pie he had at a state fair, so I wanted to recreate it for his birthday. I found this recipe on someone's blog, all the way from London! It was easy as, well, pie to prepare. I served it at the birthday party and it was a BIG hit.
Provided by SugarJen
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the raspberries and let them dry completely.
- Cook the pie shell in the oven. Cool.
- Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
- In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
- Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
- Pour chocolate mixture over the berries.
- Cover the top of the pie with the berries you reserved.
- Refrigerate for at least 60 minutes.
Nutrition Facts : Calories 311.3, Fat 19.7, SaturatedFat 9.1, Cholesterol 15.1, Sodium 148.8, Carbohydrate 31.3, Fiber 5.9, Sugar 14, Protein 4.3
WHITE CHOCOLATE RASPBERRY CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
- In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
- Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
- In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
- Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
- Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
- Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
- Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
- Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
- Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
- Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY-CHOCOLATE PIE
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
- Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
- Pour filling into piecrust. Refrigerate at least 1 hour.
- Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
- Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.
WHITE CHOCOLATE-RASPBERRY CREAM PIE
White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
- Spoon raspberries into crust; cover with pudding mixture.
- Refrigerate several hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 2 g
RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE
I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.
Provided by Jessica Rupe
Categories Everyday Cooking Special Collection Recipes New
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
- Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
- Dump cake mix into a large mixing bowl. Stir in eggs.
- Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
- Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
- Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g
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- To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.
- Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.
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