This recipe is adapted from Pillsbury’s “Easy Pies” recipe book. While it is wildly, wildly delicious… it is not really that easy. If you are as bold as I and decide to make it for Thanksgiving then I suggest a test run or making it the night before. I decided to make it while I was cooking 10 other things in the middle of the day Thanksgiving. Did I mention how seriously delicious this is? I made this the harder way so I’ll post the original recipe, but I’ll also post how I think this could be made way easier. Also, please do not accept my picture as a true representation of this pie as I am challenged at pie-cutting.
1 refrigerated or frozen pie crust
2 tbsp orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping cream
6 oz white baking bars or chocolate chips
1 bag (10-12 oz) frozen raspberries (thaw, but reserve juice)
1 tbsp cornstarch
1 tbsp sugar
1 cup fresh raspberries (totally optional)
2 oz semisweet baking bars or chocolate chips
2 tablesppons butter
– Bake pie crust as directed on box.
– Place orange juice in 2-quart saucepan and sprinkle with gelatin and let stand 5 minutes.
– Stir in 3/4 cup of whipping cream over low heat.
– After gelatin is dissolved, stir in white chocolate until melted and smooth.
– Transfer white chocolate mixture to a medium bowl and refrigerate for 30 minutes, stirring occasionally.
– Place thawed raspberries and any juice in a blender or food processor and blend until pureed.
– Strain raspberry mixture to remove most of the seeds. Add water if necessary to measure 1/2 cup.
– Mix cornstarch and 1 tablespoon sugar in a 1 quart saucepan and gradually add raspberry puree.
– Cook over low heat, stirring constantly, until thickened.
– Fold in fresh raspberries and spread over cooked pie crust
– Refrigerate crust for 15 minutes.
– Meanwhile, in a chilled bowl, beat 3/4 cup of whipping cream until stiff peaks form.
– Fold whipped cream into the refrigerated white chocolate mixture.
– Spoon and spread chocolate over raspberry layer and refrigerate for an hour.
– In a saucepan, melt semisweet chocolate and button over low heat, stirring frequently.
– Carefully pour and spread over white chocolate layer and refrigerate at least two hours to set.
Linda’s Notes (Mostly to make this pie easier to make)
– The raspberry puree tasted just like this high-quality jar of seedless raspberry preserve I have in the pantry. I am definitely going to substitute it next time.
– As much as I hate Cool Whip, I think it might be a good idea to fold a cup of it into the white chocolate and save some dirty mixer beaters.
– For the dark chocolate later, use the amount of chocolate and butter that they suggest. Otherwise, this layer can get very thick, very hard, and impossible to cut in areas (see photo)
– Let the pie get to almost room temperature before you attempt to cut and serve
Delusions of Chefery 