White chocolate raspberry pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pkg frozen unsweetened raspberries (completely thawed) |
| 1 | tablespoon | Unflavored gelatin (1 envelope) |
| ¼ | cup | Cold water |
| ¼ | cup | White sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Melted white chocolate chips |
| ½ | cup | Sour cream |
| ½ | cup | Whippping cream, whipped |
Directions
CHOCOLATE LAYER
Drain raspberries well (save ½ cup juice). In a small pan, combine sugar, cornstarch. Stir in reserved juice and cook until thickened.
Remove from heat and gently stir in raspberries. Pour into a 9 inch pie plate. To make the chocolate layer, soften gelatin in cold water, making sure gelatin is completely dissolved. In a double-boiler, melt the chocolate. Add the dissolved gelatin to the chocolate and stir over low heat until mixture is smooth and creamy. Remove from heat. Stir in sour cream, cool slightly. Fold in whipped cream, then spoon over raspberry mixture and chill until set. Garnish with white chocolate curls and/or raspberries. Serves 6. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens Submitted By SHARON STEVENS On 09-28-95