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White Chocolate Raspberry Swirl Pie

 White Chocolate Raspberry Swirl Pie
I love white chocolate and I love cheesecake...so this is one of my preferred desserts. The combination of my mom's flaky pie crust with sweet white chocolate raspberry filling is perfect. The pie crust for this recipe may seem slightly dry and may crack when rolling out. However, the less water you use, the flakier the crust will be.—Layna Hendrich, Cody, Wyoming
8 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 4 to 5 tablespoons cold water
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup white baking chips, melted
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 3 tablespoons seedless raspberry jam

Directions

  • In a small bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Line unpricked pastry with a double thickness of heavy-duty foil.
  • Fill with dried beans, uncooked rice or pie weights. Bake at
  • 450° for 8 minutes. Remove foil and weights; bake 5 minutes

2 of 2

White Chocolate Raspberry Swirl Pie (continued)

Directions (continued)

  • longer. Cool on a wire rack. Reduce heat to 350°.
  • In a large bowl, beat the cream cheese, melted white chips, sugar and
  • vanilla until blended. Add eggs; beat on low speed just until
  • combined. Pour into crust.
  • In a microwave, heat jam until melted; stir until smooth. Drop by
  • teaspoonfuls over filling; cut through filling with a knife to
  • swirl.
  • Bake for 18-22 minutes or until center is almost set. Cool completely
  • on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 1 piece equals 536 calories, 37 g fat (18 g saturated fat), 117 mg cholesterol, 343 mg sodium, 43 g carbohydrate, 1 g fiber, 9 g protein.