Indulge in the harmonious blend of sweet and tangy flavors with our tantalizing recipe for a White Chocolate Raspberry Swirl Pie. This delightful dessert combines a creamy white chocolate filling with a vibrant raspberry swirl, all nestled within a buttery, flaky crust. Each bite offers a symphony of textures and tastes, from the velvety smoothness of the white chocolate to the burst of freshness from the raspberries. Perfect as a special treat or an impressive centerpiece for any occasion, this pie is sure to satisfy your cravings and leave you wanting more.
Here are our top 8 tried and tested recipes!
WHITE CHOCOLATE-RASPBERRY PIE
Try a dreamy, creamy prize-winning pie from the 2010 State Fair Pie Contest with a hint of orange and mounds of fresh raspberries.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- In microwavable bowl, 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 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.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 1/2 g
WHITE CHOCOLATE-RASPBERRY CREAM PIE
White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
- Spoon raspberries into crust; cover with pudding mixture.
- Refrigerate several hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 2 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Make and share this White Chocolate Raspberry Swirl Cheesecake recipe from Food.com.
Provided by L DJ3309
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE
Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
- Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE RASPBERRY BRITTLE
From Joy of Baking comes this delightful brittle recipe. This was a lovely addition to my goodie tray during the holidays. Note that once this sets, the brittle will still be slightly soft. The brittle can be stored in an airtight container for several days. Make your puree from frozen raspberries and sugar. Cooking time listed is the time for the brittle to set.
Provided by Dreamgoddess
Categories Candy
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Line a cookie sheet with parchment paper.
- Melt the white chocolate in a double boiler.
- Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
- Evenly drizzle the raspberry puree over the white chocolate.
- Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
- Let the brittle sit at room temperature for 2-3 hours or until firm.
- Cut the brittle into the desired size pieces and remove the parchment paper.
- Handle carefully as the puree will be slightly sticky.
Nutrition Facts : Calories 203.6, Fat 12.1, SaturatedFat 7.3, Cholesterol 5.3, Sodium 34, Carbohydrate 22.4, Sugar 22.3, Protein 2.2
Tips:
- For the perfect flaky pie crust, use a combination of butter and shortening, and be sure to keep the ingredients cold while working with them.
- When making the white chocolate raspberry filling, be sure to use high-quality white chocolate for the best flavor.
- To create a beautiful swirl in the pie, spoon half of the white chocolate raspberry filling into the pie crust and then spoon the other half on top. Using a knife or toothpick, swirl the two fillings together.
- For a golden brown crust, brush the top of the pie with milk before baking.
- Let the pie cool completely before slicing and serving. This will help the filling to set and the pie to hold its shape.
Conclusion:
This white chocolate raspberry swirl pie is a delicious and impressive dessert that is perfect for any occasion. With its creamy white chocolate filling, tart raspberry swirl, and flaky pie crust, this pie is sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will result in a beautiful and delicious pie.
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