Raspberry White Chocolate Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 frozen pie shell
- 5 ounces white baking chocolate
- 1 cup sour cream
- 2 pints raspberries
directions
- 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.
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