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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Rinse the raspberries and let them dry completely.
  2. Cook the pie shell in the oven. Cool.
  3. Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
  4. 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.
  5. 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.
  6. Pour chocolate mixture over the berries.
  7. Cover the top of the pie with the berries you reserved.
  8. Refrigerate for at least 60 minutes.