Tuesday, November 16, 2010

White Chocolate Raspberry Pie

1Pillsbury refrigerated pie crust, softened as directed on box
5oz white chocolate baking squares
3tablespoons milk
5oz cream cheese, softened
1/2cup powdered sugar
1/2to 1 teaspoon grated orange peel
1cup whipping cream, whipped
3cup fresh raspberries

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.
2In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
3In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
4Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.