Pie Maven.com

White Chocolate Raspberry Pie

1 Basic 9" Pie Crust

1 2/3 cups milk

1 tsp unflavored gelatin

1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)

3/4 cup white vanilla milk chips

1 cup whipping cream

Topping:

2 cups fresh raspberries

1/4 cup white vanilla milk chips

2 tsp oil

Blind bake pie crust.

 In medium heavy saucepan, combine milk and gelatin; mix well.

Let stand 5 minutes.

Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly.

Remove from heat and let stand 5 minutes.

 Add 3/4 cup vanilla milk chips to pudding mixture; stir until melted.

Place plastic wrap over surface of pudding and refrigerate 1 hour to cool.

In small bowl, beat whipping cream until stiff peaks form.

Fold 1/3 of whipped cream into cooled pudding mixture.

Fold in remaining whipping cream.

Spoon pudding mixture into cooled baked pie shell; spread evenly.

Place raspberries on filling. In small saucepan, heat 1/4 cup vanilla milk chips and oil over very low heat until melted, stirring constantly until smooth. Drizzle over raspberries. Refrigerate at least 3 hours or until serving time.