White Chocolate Mousse Raspberry Pie

White Chocolate Mousse Raspberry Pie

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

Prep Time

30

Minutes

Total Time

2:10

Hrs:Mins

Makes

8

servings

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
  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
Variation
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*:
    Exchanges:
    • 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.