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No-Bake White Chocolate Raspberry Pie

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Made with just a handful of ingredients, my No-Bake White Chocolate Raspberry Pie recipe is simple, yet impressive, and sure to show that special someone how much you care.


Hi Bold Bakers!

My favorite way to celebrate Valentine’s Day is obviously to make a gorgeous sweet treat! Sharing something beautiful and homemade is the nicest gesture I can think of. This year I decided to go for something even Bigger and Bolder than the typical chocolate truffles and heart shaped sweets. So, I created a recipe for a super sophisticated No-Bake White Chocolate and Raspberry Pie.

The flavors of white chocolate and raspberry are so complimentary that the combination alone really does all the work. Made with just a handful of ingredients, my White Chocolate and Raspberry Pie recipe is simple, yet impressive, and sure to show that special someone how much you care.

How to Make a Graham Cracker Crust for my No-Bake White Chocolate Raspberry Pie

Every good pie starts with the crust.

With that in mind, the no-bake white chocolate and raspberry filling needs an equally amazing no-bake crust. My Graham Cracker Crust recipe is the perfect ratio of Graham Cracker crumbs and rich butter. I love making this crust as it comes together in minutes in one bowl and requires no baking, just a quick trip to the fridge to set. After mixing the butter and Grahams I simply transfer the mix to my lined GoodCook 9 Inch Cake Pan and press it down into one even layer. As the proud ambassador for GoodCook, I can tell you this pan will make sure you’re fully equipped to make my White Chocolate Raspberry Pie at the perfect thickness with ease.

I chose to use a cake pan for this recipe instead of a pie shell to make this pie extra thick and Bold! By the time my white chocolate filling is done the crust is perfectly set.

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What is White Chocolate?

You might not know, but white chocolate isn’t actually chocolate!

Hear me out… it’s the cocoa butter removed from the cocoa bean that is then flavored and sweetened. White chocolate is extremely rich and creamy which acts as the perfect compliment to the tart fresh berries and the crunchy crust. I not only love the flavor of my White Chocolate Raspberry Pie recipe, but I love the look because it’s perfect for celebrating Valentine’s Day! You want to be sure to use a good quality bar of white chocolate here and not chips, as chips often have stabilizers that can prevent them from breaking down and completely melting.

What if I don’t like raspberries?

The balance of fresh fruit and creamy white chocolate is what really pulls the flavor of this pie together. If you don’t like raspberries and prefer strawberries, blueberries, or blackberries, you can use those instead. Although you can leave the fruit out altogether, I would not suggest it as the white chocolate is so rich it really comes alive when offset with a fresh flavor.

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Get my No Bake White Chocolate Raspberry Pie recipe on GoodCook.com.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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5 Comments

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  1. blackhawks13 on February 17, 2019 at 3:29 pm

    Am hoping to make this soon but can not find good quality white chocolate or vanilla paste. Any suggestions on where to find? Thanks

    • Gemma Stafford on February 18, 2019 at 2:20 am

      Hi there,
      You did not tell me where you live!
      Vanilla paste is the seed of the vanilla bean, you may find it easier to find these where you live.
      Here in the US I love to use Ghirardelli. You can get this and Callebaut in bulk on (www.amazon.com).
      If you tell me which country you live in I can help more,
      Gemma 🙂
      Gemma 🙂

      • blackhawks13 on February 18, 2019 at 12:39 pm

        Sorry I live in USA, Illinois to be exact.
        Thanks
        Lori

  2. SwtTeaLdy on February 10, 2019 at 2:20 pm

    Hi Gemma!
    I do not have vanilla paste for use in this recipe but could I use pure vanilla extract instead? Would an equal amount of extract be used or do you suggest a different quantity?
    Thank you for all the wonderful recipes! You have proven to me that baking does not have to be complicated to yield amazing results! I cannot wait to try this recipe.
    Kat

    • Gemma Stafford on February 11, 2019 at 3:00 am

      Hi there,
      Yes! you certainly may use a good vanilla extract, or the seeds from a vanilla bean, if you have that.
      Thank you for your kind words, technique can often be the secret to great results. good that you are baking with us,
      Gemma 🙂

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