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White Chocolate Mousse Raspberry Pie

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  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 8
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Slice into a berry tasty pie made extra rich with white chocolate.
By Betty Crocker Kitchens
Updated May 20, 2005
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 475°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try this pie with other seasonal berries such as blueberries, strawberries or blackberries.
  • tip 2
    Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

Nutrition

450 Calories, 31g Total Fat, 4g Protein, 39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
280
Total Fat
31g
0%
Saturated Fat
15g
0%
Cholesterol
55mg
0%
Sodium
115mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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