July 6, 2007, Newsletter Issue #182: White Chocolate Raspberry Pie
Tip of the Week
1 9" pie crust, baked and cooled
1-2/3 cups milk
1 tsp. unflavored gelatin
1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
3/4 cup white vanilla milk chips
1 cup whipping cream
Topping
2 cups fresh raspberries
1/4 cup white vanilla milk chips
2 tsp. oil
In medium heavy saucepan, combine milk and gelatin; mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes.
Add 3/4 cup vanilla milk chips to pudding mixture; stir until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour to cool.
In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly.
Place raspberries on filling. In small saucepan, heat 1/4 cup vanilla milk chips and oil over very low heat until melted, stirring constantly until smooth. Drizzle over raspberries. Refrigerate at least 3 hours or until serving time.
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