White Christmas Pie

This delicious pie contains raspberries and white chocolate which is perfect for the season!

Yields:	1 servings
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	Preparation	90 minutes
	Cooking	30 minutes
	Ready In	120 minutes

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Ingredients

1	cup	flour, all-purpose
1/4	cup	brown sugar	firmly packed
2	tablespoons	cocoa powder
1/4	teaspoon	salt
1/3	cup	vegetable shortening
3	tablespoons	water	cold
10	ounces	raspberries	thawed
1	tablespoon	cornstarch
1/4	cup	sugar
1/4	cup	cornstarch
1 1/2	cup	milk
6	ounces	white chocolate	aking bar, cut into pieces
1	teaspoon	vanilla extract
3/4	cups	heavy whipping cream
2	tablespoons	powdered sugar

Directions

Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar, cocoa, and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. Shape dough into ball. Flatten ball; smooth edges. On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan. Fold dough in half; place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold edge under to form standing rim; flute. Prick bottom and sides of crust generously with fork. Bake at 450 degrees for 8 to 11 minutes or until crust appears dry and flaky. Cool completely.

In medium saucepan, combine sugar and 1/4 cup cornstarch. Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly. Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth. Pour into large bowl; cover top with plastic wrap. Cool to room temperature.

In small bowl, beat whipping cream with powdered sugar until soft peaks form. Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute. Fold whipped cream into mixture. Spoon evenly into cooled crust.

Refrigerate 8 hours or overnight until firm.

In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly. Boil 1 minute, stirring constantly. Cool.

Serve pie with raspberry sauce. Serves 8.