White Chocolate Mousse Raspberry Pie

White Chocolate Mousse Raspberry Pie

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

Prep Time



Total Time






cup plus 1 tablespoon shortening
cup Gold Medal® all-purpose flour
teaspoon salt
to 3 tablespoons cold water
tablespoons orange-flavored liqueur or orange juice
teaspoon unflavored gelatin
1 1/2
cups whipping (heavy) cream
package (6 ounces) white baking bars (white chocolate), chopped
pint (2 cups) fresh raspberries
cup currant jelly
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try this pie with other seasonal berries such as blueberries, strawberries or blackberries.
Time Saver
Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 15g,),
  • Cholesterol 55mg;
  • Sodium 115mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
  • Protein 4g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.