• White Chocolate Pie With Raspberries

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    • 1 3/4 c. toasted almonds
    • 3 T butter, melted
    • 1 T light corn syrup
    • 10 ounce white chocolate, minced
    • 3 T butter
    • 1/3 c. evaporated lowfat milk
    • 1 3/4 c. whipping cream
    • 3 T white creme de cacao
    • 2 teaspoon vanilla
    • 1/4 teaspoon almond extract
    • 2 egg whites
    • 2 T sugar
    • 1 pt. fresh or possibly frzn raspberries


    1. FOR CRUST: Butter a 9" pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pie pan. Freeze.FOR FILLING: Heat chocolate with butter and lowfat milk in top of double boiler over simmering water; stir till smooth. Remove from water, set pan in bowl filled with ice and water. Let cool till thick, stirring occasionally.
    2. Meanwhile, beat cream till stiff.
    3. When chocolate mix is cool and thick, remove the pan from ice water bowl and stir in creme de cacao, vanilla and almond extract. Gently fold chocolate mix into whipped cream. Beat egg whites with clean beaters till soft peaks form. Add in sugar, 1 tbsp at a time; beat till stiff. Fold egg whites gently into chocolate mix. Pour into crust; smooth the top. Freeze. After pie is frzn solid, wrap with plastic wrap.
    4. Remove pie from freezer about 15 min before serving. Serve with raspberries. Makes 8 to 10 servings.

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