White Chocolate-Raspberry Pie

By dgebo

1 Serving Calories 410
Calories from Fat 250
Total Fat 27g
Saturated Fat 15
Trans Fat 1/2g
Cholesterol 60mg
Sodium 220mg
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 22g
Protein 4g

Percent Daily Value*:
Exchanges:1 Starch
1/2 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
5 1/2 Fat
Carbohydrate Choices:2 1/2

Ingredients

• 1 Pillsbury® refrigerated pie crust, softened
• 5 oz white chocolate baking squares
• 3 T milk
• 5 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 to 1 t grated orange peel
• 1 cup whipping cream, whipped
• 3 cup fresh raspberries

Preparation

Step 1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.

Microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.

In a small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.

Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.