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White Chocolate Mousse Raspberry Pie
White Chocolate Mousse Raspberry Pie
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulge in a decadent white chocolate berry pie.
Ingredients:
  • 1/3 cup plus 1 tablespoon shortening
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups whipping (heavy) cream
  • 1 package (6 ounces) white baking bars (white chocolate), chopped
  • 1 pint (2 cups) fresh raspberries
  • 1/4 cup currant jelly
Instructions:
  • Preheat oven to 475°F. In a medium bowl, use a pastry blender or two knives to cut shortening into flour and salt until mixture resembles small peas. Sprinkle cold water over the mixture, 1 tablespoon at a time, and gently toss with a fork until the dough comes together and almost cleans the side of the bowl (add 1 to 2 teaspoons more water if needed).
  • Shape the pastry into a ball, then flatten it into a round shape on a lightly floured surface. Roll out the pastry into a circle that is 2 inches larger than the upside-down 9-inch pie plate using a floured rolling pin. Fold the pastry into quarters, then place it into the pie plate. Unfold and gently press the pastry against the bottom and sides of the plate.
  • Trim the pastry edge to be 1 inch from the rim of the pie plate. Fold and roll the pastry under to be even with the plate, then press with a fork or flute if desired. Thoroughly prick the bottom and sides with a fork. Bake for 8 to 10 minutes until light brown. Cool completely on a wire rack for about 30 minutes.
  • In a 2-quart saucepan, combine orange liqueur and sprinkle gelatin over it; let stand for 5 minutes to soften. Add 3/4 cup of whipping cream and heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer mixture to a medium bowl and refrigerate for about 30 minutes, stirring occasionally, until cool but not set.
  • In a chilled medium bowl, use an electric mixer to beat 3/4 cup of whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture. Spoon the mixture into the baked crust and refrigerate for about 1 hour until the filling begins to set. Arrange raspberries over the filling. In a small microwavable bowl, heat the currant jelly uncovered on High for about 30 seconds or until melted. Brush the melted jelly over the raspberries. Chill until ready to serve.

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