Go Back
sliced white chocolate raspberry pie

white chocolate raspberry pie

A simple pie with a creamy white chocolate filling and bright raspberry jam swirl.
Crust adapted from Smitten Kitchen's (amazing) Key Lime Pie recipe. This is my go-to base for graham crusts!
Pie filling is what I consider a "standard" recipe, so I'm not really sure whom to credit. You'll see a million different iterations of it around the web!
Print Recipe Pin Recipe
Servings 12

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

Could you use a store-bought crust? Sure. Are you missing out? 1000%. Really, a homemade graham cracker crust is a GAME CHANGER. Don't skimp on that kosher salt! It makes all the difference. 
White chocolate seize on you? It happens to the best of us. Place your bowl of chocolate (glass only, please!) over a small pan of simmering water and whisk constantly. It'll take a bit to come together but once it does, you'll be glad you didn't toss it out! 
Also, feel free to use any preserves you like. Just make sure it's something tart!