White Chocolate-Raspberry Pie Recipe

Name: White Chocolate-Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Crust:; 5 ounces gluten-free arrowroot cookies (about 50 cookies); 2 tablespoons sugar; 3 tablespoons unsalted butter, melted; Cooking spray; Filling:; 2/3 cup white chocolate chips; 1/3 cup sugar; 1/3 cup vanilla fat-free Greek yogurt; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1 teaspoon vanilla extract; 8 ounces fresh raspberries

Servings: persons

Crust:
5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Cooking spray
Filling:
2/3 cup white chocolate chips
1/3 cup sugar
1/3 cup vanilla fat-free Greek yogurt
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
8 ounces fresh raspberries

1
Preheat oven to 350u00b0.
2
To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u00b0 for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
3
To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.
4
Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust:, 5 ounces gluten-free arrowroot cookies (about 50 cookies), 2 tablespoons sugar, 3 tablespoons unsalted butter, melted, and more.

Yes, White Chocolate-Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate-Raspberry Pie

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