White Chocolate Berry Pie
Submitted by ricks
Silky white chocolate cream cheese filling topped with fresh raspberries in a flaky baked pie crust. This no-bake white chocolate berry pie comes together in 20 minutes and chills to creamy, fruity heaven.
YIELD
1 piePREP
20 minCOOK
25 minREADY
1 hrsPicture this: a buttery, golden pie crust cradling a cloud of white chocolate cream cheese mousse, crowned with jewel-bright raspberries.
This white chocolate berry pie is the kind of show-stopping dessert that looks like you spent all day in the kitchen, but really comes together in about 20 minutes of hands-on work.
The secret weapon? A splash of orange zest that cuts through the sweetness and makes every bite sing.
Folded whipped cream keeps the filling impossibly light while the cream cheese base gives it just enough richness to feel indulgent.
Let it chill, slice, and watch it vanish.
Chef Tips
- Melt white chocolate slowly and stir frequently to prevent seizing. Low heat is your best friend here.
- Make sure your cream cheese is truly softened to room temperature for a lump-free filling.
- Use the freshest raspberries you can find. Pat them dry before arranging so the filling stays firm.
- For extra flair, drizzle melted white chocolate in thin lines using a fork for a professional-looking finish.
Ingredients
Directions
Prepare and bake 1 pie crust according to package directions for one-crust baked shell.
Cool completely.
Microwave 4 squares of the white chocolate and milk for about 2 minutes or until almost melted.
Stir until metled. Cool to room temperature.
Beat cream cheese, powdered sugar and orange peel in small bowl with electric mixer on low speed until smooth.
Beat in white chocolate mixture.
Fold whipped cream into white chocolate mixture.
Spread in bottom of cooled baked shell.
Arrange raspberries on filling. Drizzle with melted white chocolate.
Refrigerate 1 hour or until serving time.
Store in refrigerator.
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