Raspberry White Chocolate Icebox Pie
Description
Don't know what to serve for dessert on a hot summer day? How about this beautiful and delicious icebox pie? White chocolate, cream cheese and raspberries make this a dessert that you won't want to miss.
Ingredients
7 oz. vanilla wafers, finely crushed
5 T. unsalted butter, melted
6 oz. white chocolate
8 oz. cream cheese, softened
1/3 c. granulated sugar
1/2 t. vanilla extract
1 c. heavy cream
3 oz. raspberries, rinsed and dried
Directions
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Preheat oven to 350. Lightly butter a 9 inch pie pan.
Combine crushed wafers and butter until thoroughly mixed; press mixture firmly into the bottom and up the sides of the pan.
Bake 12 - 15 minutes, or until crust is lightly browned and dry; set aside to cool.
Place white chocolate in a microwave-safe bowl; heat at half-power in microwave in 30 second intervals, until chocolate melts when stirred; set aside to cool.
Using an electric mixer on medium speed, beat cooled chocolate, cream cheese, sugar and vanilla until smooth and creamy.
Place cream in a large, cold mixing bowl; with an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form.
Gently fold the whipped cream into the chocolate mixture; transfer mixture to the cooled pie crust; spread evenly.
Place raspberries in a blender or food processor; process until pureed.
Using a small spoon, drop raspberries over the top of the pie filling; use a thin knife to swirl the raspberries into the filling.
Refrigerate at least 2 hours before serving.