With a crunchy base, a creamy filling with a hint of orange flavor, this raspberry and white chocolate pie will have your guests daydreaming
1-1/4cupcrushed cookies,I use "butter cookies", Costa brand (125g)
1cupwhite chocolate,cut into small pieces (175g)
2/3cupcream cheese (150g)
1/2cupicing sugar (62.5g)
1/2cupwhipping cream (120g)
1/4cupwhite chocolate (45g)
For the base:
In a large bowl add crushed cookies, sugar and melted butter. Mix well with a spoon. Add the mixture to a pie plate. Press it on the sides and on the base of the plate. Keep it in the freezer while you prepare the rest.
For the filling:
Melt chocolate in the microwave for about 2 minutes, stirring every 30 seconds; or use the water bath method. Let it cool.
In a large bowl, beat cream cheese, icing sugar, milk and orange peel. Add melted chocolate and mix.
In a small bowl, beat cream with an electric mixer for 2 to 4 minutes. It does not have to be firm, only creamy. Mix the whipped cream to the cream cheese mixture with a spatula.
Pour the filling over the crust. Allow to cool for 2 hours or overnight in the refrigerator.
Before serving melt 1/4 cup of chocolate in the microwave for 1 minute, stopping after the first 30 seconds; stir and keep melting. Let it cool.
Add raspberries to the pie. In a plastic bag place white chocolate, cut the tip (just a little bit) and drizzle over the raspberries.
It is important that all the ingredients are at room temperature. If the cream cheese is cold, and you add the chocolate, it will harden and stay in lumps.