Y’all, I really don’t know what to call this pie. It’s not exactly no bake (see: baked graham crust); it’s not really cheesecake (see: not enough cream cheese); and it’s for SURE not a French silk pie (see: no eggs). It’s just…a super easy pie.
I’m not really sure what inspired this pie, aside from the need for more space in my pantry and an abundance of white chocolate. (Ugh fine so maybe my aversion to food waste is the inspiration. You win.) Life has been hectic lately and I needed a win, something easy and delicious to get me out of my own head. And lemme tell ya, this pie hit the spot.
The pie is incredibly simple: graham crust (Smitten Kitchen or bust, y’all), whipped cream, melted white chocolate, cream cheese, and raspberry jam. Truthfully, the jam was a last minute addition; after tasting the filling I noticed something was missing–it needed balance. I couldn’t find any citrus on hand so I turned (quite literally lolz) to my fridge and ta daaaa: Bonne Maman raspberry preserves to the rescue!
I’ll warn you–this pie won’t win any blue ribbons. But it if you’re in need of an easy win for you and yours, she delivers.
white chocolate raspberry pie
Ingredients
for the crust
- 10 sheets graham crackers
- 7 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- 1 tablespoon brown sugar
for the filling
- Two 4 oz white chocolate bars, chopped finely
- 8 oz cream cheese, softened
- 1 cup heavy cream
- pinch kosher salt
- ⅓-½ cup raspberry preserves, warmed
Instructions
for the crust
- Preheat oven to 375. Spray/butter a standard pie tin.
- Add everything to a food processor, blending until everything's combined and an even texture. Press firmly into your pie tin–really pressing into the bottom and up the sides of the pan. (I use the bottom of a metal measuring cup!)
- Bake for 10 minutes until a dark golden brown. Set aside to cool.
for the filling
- Melt your white chocolate in a medium bowl. White chocolate is REALLY tricky, friends, so watch it closely. If you melt it in a microwave do so at half power, stirring frequently. If you're wanting a safer option a double boiler is a great bet! Set aside to cool. (Chocolate seize up? See below for my trick to bring it back together!)
- Once your melted white chocolate is cooled to room temp, add the cream cheese and a pinch of kosher salt. Use a hand mixer to thoroughly combine.
- In the bowl of a stand mixer (or another bowl for an hand mixer!) with the whisk attachment, whip your heavy cream until it forms stiff peaks. Gently fold in the white chocolate mixer, small spoonfuls at a time. Once it's mostly combined whip it again for another 30 seconds or so until creamy.
- Spread 1-2 tablepsoons on the bottom of the pie crust. Follow with half the filling into the pie tin, spreading evenly. Dollop about 3-ish tablespoons of your warmed preserves on top. Use a toothpick to swirl the preserves into the mixture, taking care not to over mix.
- Pour the remaining filling on top, spreading carefully. Dollop the rest of your preserves on top of your pie, swirling again with a toothpick.
- Place in the fridge for at least 3-4 hours or until set. Slice, serve, enjoy!
Notes
