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    Home » Recipes

    EASY white chocolate raspberry pie

    March 2, 2022 by Carrie 1 Comment

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    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!

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.

    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.

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Shortbread cookie crumbs after being pulsed down.
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Shortbread cookie crust pressed into pie pan.

    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.

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Raspberry filling ingredients
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Fresh raspberry filing
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Raspberry filling layered into pie crust.

    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.

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Stiff peaks
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Cream cheese mixture
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Fold in whipped cream into cream cheese mixture
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Cream cheese filling

    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.

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Raspberry filling layered into pie crust.
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Cream cheese layer on top of raspberry layer
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Melted white chocolate
    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.
    Finished pie

    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

    How do I make my pie not runny?

    Make sure to allow the pie filling to cool completely before putting in fridge. Experiment with thickeners as well.

    Why do you put the shortbread cookie crust in the fridge?

    It helps solidify the butter, there fore helping the cookie crust come together.

    A tart fresh raspberry filling with a cream cheese layer on top of a shortbread cookie crust and topped off with white chocolate.

    White chocolate raspberry pie

    Carrie
    Fresh raspberries sitting on top of a buttery shortbread crust and then drizzled with white chocolate.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 615 kcal

    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

    Serving: 12slicesCalories: 615kcalCarbohydrates: 55gProtein: 6gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 113mgSodium: 312mgPotassium: 182mgFiber: 2gSugar: 36gVitamin A: 1275IUVitamin C: 8mgCalcium: 96mgIron: 1mg
    Keyword White chocolate, fresh raspberries, shorbread crust, berry pie
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Carrie Blaser

      March 04, 2022 at 9:09 pm

      5 stars
      Literally the most tart, sweet, and creamy pie!!! The shortbread cookie crust is the sugar on top!

      Reply

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    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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