White Christmas Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Choco4 | 8 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | c | Firmly packed brown sugar |
| 2 | T | Unsweetened cocoa |
| 1/4 | t | Salt |
| 1/3 | c | Shortening |
| 3 | T | Cold water |
| 10 | oz | Frozen raspberries, thawed |
| 1 | T | Cornstarch |
| 1/4 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1 1/2 | c | Milk |
| 6 | oz | White chocolate baking bar |
| cut into piece | ||
| 1 | t | Vanilla |
| 3/4 | c | Whipping cream |
| 2 | T | Powdered sugar |
INSTRUCTIONS
CRUST:
RASPBERRY SAUCE:
FILLING:
Heat oven to 450 degrees. Lightly spoon flour into measuring cup;
level off. In medium bowl, combine flour, brown sugar, cocoa, and
salt. Using pastry blender or fork, cut in shortening until mixture
resembles coarse crumbs. Sprinkle flour mixture with water, 1
tablespoon at a time, while tossing and mixing lightly with fork. Add
water until dough is just moist enough to hold together. Shape dough
into ball. Flatten ball; smooth edges. On lightly floured surface,
roll ball lightly from center to edge into circle 1 1/2 inches larger
than inverted 9 inch pie pan. Fold dough in half; place in pie pan.
Unfold; fit evenly in pan. Do not stretch. Fold edge under to form
standing rim; flute. Prick bottom and sides of crust generously with
fork. Bake at 450 degrees for 8 to 11 minutes or until crust appears
dry and flaky. Cool completely. In medium saucepan, combine sugar and
1/4 cup cornstarch. Add milk gradually, stirring over medium heat
until mixture boils; boil 1 minute, stirring constantly. Add baking
bar and vanilla, stir until baking bar is melted and mixture is
smooth. Pour into large bowl; cover top with plastic wrap. Cool to
room temperature. In small bowl, beat whipping cream with powdered
sugar until soft peaks form. Beat cooled baking bar mixture at medium
speed until light and fluffy, about 1 minute. Fold whipped cream into
mixture. Spoon evenly into cooled crust. Refrigerate 8 hours or
overnight until firm. In small saucepan over medium heat, heat
raspberries and 1 tablespoon cornstarch to boiling, stirring
constantly. Boil 1 minute, stirring constantly. Cool. Serve pie with
raspberry sauce. Serves 8. Recipe by: Robyn Walton
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Nutrition (calculated from recipe ingredients)
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Calories: 338
Calories From Fat: 162
Total Fat: 18.3g
Cholesterol: 39mg
Sodium: 106.1mg
Potassium: 181.9mg
Carbohydrates: 40.5g
Fiber: 3.2g
Sugar: 20.1g
Protein: 4.3g