Raspberry White Chocolate Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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