1 Baked Pie Crust
1 pk (10 Oz) Frozen Raspberries;
-Thawed
1 tb Cornstarch
1 tb Sugar
1 c Fresh Raspberries; If
-Desired
1/2 c Butter; Softened
1/3 c Sugar
4 oz White Chocolate; Melted
2 Eggs
2 oz (2 Squares) Semi-Sweet
-Chocolate
2 tb Butter
Bake pie crust. Puree frozen (thawed) raspberries in blender. In small
saucepan, combine cornstarch and sugar; blend well. Gradually add raspberry
puree. Cook over low heat until thickened, stirring constantly. Cool.
Spread over pie crust. Arrange fresh raspberries over raspberry layer.
Refrigerate. In small bowl, beat 1/2 cup butter and 1/3 cup sugar until
light and fluffy. Gradually add melted white chocolate, beating constantly.
Add eggs one at a time, beating at highest speed three minutes after each
addition. Pour over raspberries; refrigerate until set. In small saucepan
over low heat, melt chocolate and 2 tablespoons butter. Carefully pour and
spread over white chocolate layer. Refrigerate at least 2 hours or until
set. To serve, let stand at room temperature about 30 minutes to soften
chocolate layers.
This dessert is absolutely delicious!!! It’s a little work but well well
worth it!! The combination of raspberries and white chocolate is mmm mmm
good!!
This recipe comes from Mary Beth Roe’s Cookbook “More Family Favorites”
Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Item
# f-14927 All portions of Mary Beth’s proceeds go to charity.
Yields
6 Servings