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A decadent dessert for Valentine’s Day, White Chocolate Raspberry Pie will wow your Valentine with its creamy filling and beautiful topping!
Today I’m going WAY off script. I did NOT find this recipe on Pinterest. *GASP* I was perusing my latest Family Circle magazine and they had a collection of fantastic desserts for Valentine’s Day.
When I saw the words “white chocolate” I was pulled in immediately. This was more of a “from scratch” and involved recipe than I would usually do, but it was worth it, don’t you think? It is so pretty and just in time for Valentine’s Day!
Ingredients needed for White Chocolate Raspberry Pie:
- OREO cookies-if you really don’t want to make your own crust, you can buy a premade chocolate crust, or try making your own Graham Cracker Crust (but use the chocolate graham crackers.)
- fresh or frozen raspberries-either one works great, so you can make this pie any time of the year
- unflavored gelatin-not “Jello”
- whole milk
- white chocolate-make sure this is actual white chocolate, and not just white candy melts
- whipped topping-try making your own homemade Cool Whip for a delicious, rich flavor!
Note: You’ll need a fine mesh strainer or some cheesecloth to strain the seeds out of the delicious raspberry topping. I find it easiest to use a fine mesh strainer like this one.
Other Valentine’s Day desserts:
White Chocolate Raspberry Pie
- 18 OREO cookies
- 3 tbsp butter melted
- 5 tbsp sugar divided
- 3 tbsp cornstarch divided
- 1 bag 12 oz fresh or frozen raspberries thawed
- 1 1/2 tsp gelatin
- 1/8 tsp salt
- 2 cups whole milk
- 6 oz white chocolate finely chopped
- 1 cup whipped topping thawed
- 18 OREO cookies, 3 tbsp butterPlace cookies in a food processor and pulse until you get fine crumbs. Add the melted butter and pulse until evenly blended. Press into the bottom and up the sides of a 9" pie plate. Refrigerate until filling is ready.
- 5 tbsp sugar, 3 tbsp cornstarch, 1 bag 12 oz fresh or frozen raspberriesCombine 2 tbsp of the sugar and 1 tbsp of the cornstarch in a small saucepan. Stir in thawed raspberries and 2 tbsp cold water. Bring to a boil over medium heat. Cook for 3 minutes until dark red and thickened. Strain out seeds and cool completely.
- 5 tbsp sugar, 3 tbsp cornstarch, 1 1/2 tsp gelatin, 1/8 tsp salt, 2 cups whole milk, 6 oz white chocolate, 1 cup whipped toppingWhisk remaining 3 tbsp sugar and 2 tbsp cornstarch, the gelatin and salt in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly until the pudding thickens and begins to bubble around the edges. (about 5 minutes) Remove from heat and stir in white chocolate. Let cool 30 minutes at room temperature, then stir in whipped topping. Pour into prepared crust, smoothing the top.
- Transfer raspberry sauce to a small piping bag. Snip off the tip. Pipe dots of raspberry sauce in a continuous spiral. Run a toothpick through the drops in one direction to create hearts. Refrigerate for at least 4 hours or overnight, until firm. Cut and serve cold.