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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
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

  • 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
  • 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
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