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White Chocolate Mousse Raspberry Pie

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By Betty Crocker Kitchens
Updated May 20, 2005
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Slice into a berry tasty pie made extra rich with white chocolate.

White Chocolate Mousse Raspberry Pie

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 8
  • Ingredients 10
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Ingredients

Pastry

  • 1/3 cup plus 1 tablespoon shortening
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water

Filling

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • Step 
    3
    Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
  • Step 
    4
    Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
  • Step 
    5
    In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.

Nutrition

450 Calories
31g Total Fat
4g Protein
39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
280
Total Fat
31g
0%
Saturated Fat
15g
0%
Cholesterol
55mg
0%
Sodium
115mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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