Dessert: White Chocolate-Raspberry Pie Recipe | MyRecipes

Recipe by Robert Landolphi Talk about a match made in heaven! A sweet arrowroot cookie crust serves as the base for the perfect pairing of a creamy, dreamy white chocolate filling and fresh raspberries.

Ingredients

5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Cooking spray

Instructions

Preheat oven to 350 °.
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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