White Chocolate Pie

By jenlin

Ingredients

• 18 Oreo cookies
• 3 tablespoons unsalted butter, melted
• 5 tablespoons sugar
• 3 tablespoons cornstarch
• 1 bag (12 oz) frozen raspberries, thawed
• 1 1/2 teaspoons gelatin
• 1/8 teaspoon salt
• 2 cups whole milke
• 6 ounces white chocolate, finely chopped
• 1 cup whipped coconut topping (such as SoDelicious) or frozen whipped topping, thawed if frozen

Details

Servings 1
Preparation time 25mins
Cooking time 28mins
Adapted from familycircle.com

Preparation

Step 1

Place cookies in food processor and pulse until finely chopped. Add melted butter and pulse until evenly blended. Press into bottom and up sides of a 9-inch pie plate. Refrigerate while making filling.

Combine 2 tbsp of the sugar and 1 tbsp of the cornstarch in a small saucepan. Stir in thawed raspberries and 2 tbsp water. Bring to a boil over medium heat. Cook 3 minutes, until dark red and thickened. Strain out seeds and cool completely.

Whisk remaining 3 tbsp sugar and 2 tbsp cornstarch, the gelatin and salt in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until pudding thickens and begins to bubble around edges, about 5 minutes. Continue to cook, stirring, for 2 minutes. Remove from heat and stir in white chocolate. Let cool 30 minutes at room temperature, then stir in whipped topping. Pour into prepared crust, smoothing top.

Transfer raspberry sauce to a small piping bag. Snip off tip. Pipe dots of raspberry sauce (in a continuous spiral) all over top of pie. Starting in the center, run a thin knife or toothpick through the drops in one direction, to create hearts (alternately, you can do this after pie is chilled). Refrigerate pie for at least 4 hours or overnight, until firm. Cut into wedges and serve.