We are in the last days of winter here in Wisconsin and I am dreaming of the warmer months ahead. Stores are now starting to carry fresh raspberries and I picked up one of the best batches I have seen in quite some time!
They are so sweet and tart and will go perfect in my easy white chocolate raspberry pie. There are 4 layers to this easy pie!
The crust is made out of buttery shortbread cookies that melt in your mouth with each bite. Next, are the cheesecake and fresh raspberry filling that sit on top of the crust. Last, drizzle that creamy white chocolate on top and the pie is complete!
I really love all fruits, but raspberries are at the top of my list. And my blog was in desperate need of another pie recipe. Needless to say, I am glad this is making it on my pie menu. It is just so good!
And while you are at it, please check out some other creamy pies such as easy pineapple pie, toasted coconut key lime, and orange pineapple meringue.
Ingredients
- Girl Scout shortbread cookies: can use any buttery shortbread cookie.
- Brown sugar: Light or dark
- Granulated sugar
- Cream cheese
- Heavy cream
- Raspberries: fresh or frozen. If using frozen be sure to thaw out first.
- White chocolate: I prefer Lindt or Ghirardelli white chocolate bars.
Step by step instructions
First, grease a 10 inch pie pan with crisco. Heat butter in microwavable bowl for 30 second intervals until completely melted.
Next, make the shortbread cookie crust. Pulse down cookies in a food processor and transfer to a mixing bowl. Add in the light brown sugar, melted butter, salt, and vanilla and mix until all crumbs are moistened. Press into greased pie pan an spread evenly. Put in fridge for 30 minutes to chill.
In a saucepan, add in fresh raspberries, cornstarch, and sugar. Heat on medium and stir constantly. Bring to a boil and cook for an additional 2 minutes. Remove from heat and all mixture to cool for 15 minutes.
Spread raspberries into shortbread crust and put in fridge while preparing cheesecake filling.
In a medium mixing bowl, beat heavy cream until stiff peaks form. Set aside.
In another bowl, add the cream cheese, sugar and vanilla. Mix on medium until light and fluffy. Fold in whipped cream until no streaks remain and spread evenly over raspberry layer. Refrigerate for at least an hour.
In a microwavable bowl and on 50% power melt white chocolate in 30 second intervals, stirring in between until melted. Cool for 5 minutes. Drizzle or pour white chocolate over pie and refrigerate for a minimum of 2 hours before serving.
Cover pie and store pie up to 1 week in the fridge. Leftovers need to stay in fridge.
Substitutions and variations
- An Oreo crust or graham cracker crust can be used as well and will go with raspberry filling.
- Other fruits would taste great such as strawberries or blackberries.
- Drizzle semi-sweet or dark chocolate on top or as shavings.
- Make into a mini version or tart!
FAQ's
Make sure to allow the pie filling to cool completely before putting in fridge. Experiment with thickeners as well.
It helps solidify the butter, there fore helping the cookie crust come together.
White chocolate raspberry pie
Equipment
- 1 Electric mixer Whisk and beaters
- 1 Silicon Spatula
- 1 9 inch pie pan
- 1 Food processor
- Mixing bowls
- Measuring cups and spoons
- Large saucepan
Ingredients
Shortbread cookie crust
- 10 oz shortbread cookies Girl scout, pulsed
- 5 tablespoon unsalted butter melted
- pinch of salt
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
Raspberry filling
- 2½ cups fresh raspberries
- 6 tablespoon granulated sugar
- 2 tablespoon cornstarch
Cheesecake filling
- 16 oz cream cheese softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
White chocolate topping
- 2 oz white chocolate good quality, broken into small pieces
- 3 tablespoon unsalted butter melted
Instructions
Shortbread cookie crust
- Lightly grease the bottom of a 10 inch pie pan. Set aside. In a microwavable safe bowl, melt the butter down until smooth.
- In a food processor, pulse down the shortbread cookies to a fine cookie mixture. Transfer cookie mixture to a mixing bowl. Add in brown sugar, vanilla, salt, and melted butter. Fold mixture until crumbs are moistened.
- Press mixture in the bottom and sides of the 9 inch pie pan. Refrigerate for 30 minutes.
Raspberry filling
- In a large saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly. Bring the mixture to a boil and continue stirring for an additional 2 minutes. Remove from heat and let the mixture cool for 15 minutes.
- Add the raspberry filling to the pie crust and put back in the fridge while preparing the cheesecake filling.
Cheesecake filling
- In a small bowl, beat the heavy cream on high until stiff peaks form.
- In another bowl, add the cream cheese, vanilla, and sugar. Mix on medium until light and fluffy. Fold in the whipped cream and spread mixture over the raspberry layer. Put in the fridge for 1 hour.
White chocolate topping
- In a microwavable bowl, add the white chocolate and butter. Heat for 30 second intervals at 50% until mixture is melted. Stir between intervals. Let mixture cool for 5 minutes. Pour over the white chocolate over the filling and put in the fridge for a minimum of 2 hours before serving. Store leftovers in the fridge.
Notes
- Will last in an airtight container in the fridge for up to one week
Nutrition
Divine desserts to enjoy
- Gingersnap crust cheesecake bars
- Strawberry bars with banana crust
- Ice cream tacos
- Homemade orange popsicles
Fun fact of the day!
Dead people can get goosebumps!
Carrie Blaser
Literally the most tart, sweet, and creamy pie!!! The shortbread cookie crust is the sugar on top!