White Chocolate Mousse Raspberry Pie

Slice into a berry tasty pie made extra rich with white chocolate.

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( 7 Ratings)

7 Ratings

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 8

Ingredients

Pastry

1/3: cup plus 1 tablespoon shortening

1: cup Gold Medal® all-purpose flour

1/4: teaspoon salt

2: to 3 tablespoons cold water

Filling

2: tablespoons orange-flavored liqueur or orange juice

1: teaspoon unflavored gelatin

1 1/2: cups whipping (heavy) cream

1: package (6 ounces) white baking bars (white chocolate), chopped

1: pint (2 cups) fresh raspberries

1/4: cup currant jelly

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Directions

1 Heat oven to 475ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
3 Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
4 Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
5 In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.