RASPBERRY WHITE CHOCOLATE ICEBOX PIE

It’s been a little bit of an unofficial chilled dessert week right right here at BoB. There’s been cheesecake, ice cream cake, and now an icebox pie. What can I say? Summer nearly needs those sorts of desserts!

INGREDIENTS: FOR THE CRUST: 7 ounces vanilla wafers, finely crushed 5 tablespoons unsalted butter, melted FOR THE FILLING: 6 ounces white chocolate 8 ounces cream cheese, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 cup heavy cream 3 ounces raspberries, rinsed and dried DIRECTIONS: TO MAKE THE CRUST: Preheat oven to 350°F. Lightly grease a 9-inch tart or pie pan. Combine the overwhelmed vanilla wafers and butter till correctly combined. Press combination into the backside and up the facets of ready pan. Bake 12 to 15 minutes, or till the crust is calmly browned and dry. Set the crust apart to cool. TO MAKE THE FILLING: Place the white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, till the chocolate melts while stirred. Set apart to cool. Using an electrical mixer on medium speed, beat the cream cheese, cooled chocolate, sugar, and vanilla till glossy and creamy. Place the cream in a large, chilly blending bowl. Using an electrical mixer with a whisk attachment, beat at medium-high velocity till the cream types tender peaks. Gently fold the whipped cream into the white chocolate mixture. Transfer the combination to the cooled pie crust and unfold evenly. Place the raspberries in a blender or meals processor. Process till pureed. Use a small spoon to drop the raspberries over the ideal of the pie filling. Use a skinny knife to swirl the raspberries into the filling. Refrigerate the pie for a minimum of 2 hours earlier than serving.

The no-bake filling is a sweet, creamy combination of white chocolate and cream cheese. Add to that a swirl of contemporary raspberries, positioned all of it in a vanilla wafer crust, and you’ve got a certain crowd-pleaser to your summer time gatherings.

This is the variety of recipe I name “low-bake.” It’s so near being no-bake, but it’s now not fairly there. The filling doesn’t require baking, however the crust will merit from a brief oven stint.

I went with what I name a “rustic swirl” of raspberries for the pie. It makes for a bumpy, swirly ideal that I actually love. If you’re now not up for the swirling, you'll be able to simply upload the raspberry purée to the filling and blend all of it collectively for a beautiful pink pie.

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