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White Chocolate Raspberry Cream Pie

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This easy layered dessert features a creamy white chocolate filling, a tart raspberry swirl, and a buttery graham cracker crust. It’s a showstopping pie that’s simple enough for any home baker and perfect for any occasion.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 6 ounces high-quality white chocolate chips or bars (170g)
  • 1/2 cup heavy cream (120ml)
  • 8 ounces cream cheese, softened (226g, full-fat)
  • 2/3 cup powdered sugar (80g)
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream (240ml)
  • 1 1/2 cups fresh or frozen raspberries (170g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon lemon juice
  • Optional: Extra white chocolate shavings
  • Optional: Fresh raspberries
  • Optional: Whipped cream

Instructions

  1. In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until combined and the texture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill the crust in the freezer for at least 15 minutes while preparing the filling. (Optional: Bake at 350°F for 8 minutes for a crunchier base.)
  3. In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 6-8 minutes. (Optional: Press through a fine mesh sieve for a seedless sauce.) Let cool to room temperature.
  4. Place white chocolate and 1/2 cup heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until melted and smooth. Let cool to lukewarm.
  5. In a large mixing bowl, beat cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract; beat until well combined.
  6. Gradually add the cooled white chocolate mixture, continuing to beat until smooth. Scrape down the sides of the bowl as needed.
  7. In a separate bowl, whip 1 cup cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture with a rubber spatula until no streaks remain.
  8. Spoon half of the cream filling into the chilled crust and smooth with a spatula.
  9. Dollop half of the raspberry sauce over the filling and swirl gently with a butter knife or skewer for a marbled effect.
  10. Add the remaining cream filling, smoothing the top.
  11. Finish with the rest of the raspberry sauce, swirling again on top.
  12. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best texture.
  13. Before serving, garnish with white chocolate shavings, fresh raspberries, and whipped cream, if desired.
  14. Slice with a warm, sharp knife for neat pieces, wiping the blade between cuts.

Notes

For a gluten-free version, use gluten-free graham crackers. To make dairy-free, use plant-based cream cheese, coconut cream, and vegan white chocolate. Chill the pie thoroughly for clean slices. Taste your raspberry sauce and adjust sugar as needed. For a crunchier crust, bake before filling. Pie can be made up to 2 days ahead and keeps well in the fridge for up to 4 days.

Nutrition

Keywords: white chocolate raspberry cream pie, layered dessert, no bake pie, easy pie recipe, summer dessert, cream pie, raspberry swirl, graham cracker crust, make ahead dessert, holiday dessert

Find it online: https://tastypierecipes.com/white-chocolate-raspberry-cream-pie-recipe-easy-layered-dessert/