White chocolate raspberry pie

6 servings

Ingredients

Quantity Ingredient
15 ounces Pkg frozen unsweetened raspberries (completely thawed)
1 tablespoon Unflavored gelatin (1 envelope)
¼ cup Cold water
¼ cup White sugar
1 tablespoon Cornstarch
¼ cup Melted white chocolate chips
½ cup Sour cream
½ cup Whippping cream, whipped

Directions

CHOCOLATE LAYER

Drain raspberries well (save ½ cup juice). In a small pan, combine sugar, cornstarch. Stir in reserved juice and cook until thickened.

Remove from heat and gently stir in raspberries. Pour into a 9 inch pie plate. To make the chocolate layer, soften gelatin in cold water, making sure gelatin is completely dissolved. In a double-boiler, melt the chocolate. Add the dissolved gelatin to the chocolate and stir over low heat until mixture is smooth and creamy. Remove from heat. Stir in sour cream, cool slightly. Fold in whipped cream, then spoon over raspberry mixture and chill until set. Garnish with white chocolate curls and/or raspberries. Serves 6. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens Submitted By SHARON STEVENS On 09-28-95

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