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Recipe Summary

prep:
25 mins
cook:
3 mins
total:
28 mins
Servings:
12
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cookies in food
    processor and pulse until
    finely chopped. Add melted
    butter and pulse until evenly
    blended. Press into bottom
    and up sides of a 9-inch pie
    plate. Refrigerate while
    making filling.

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  • Combine 2 tbsp of the sugar
    and 1 tbsp of the cornstarch in
    a small saucepan. Stir in
    thawed raspberries and 2 tbsp
    water. Bring to a boil over
    medium heat. Cook 3 minutes,
    until dark red and thickened.
    Strain out seeds and cool
    completely.

  • Whisk remaining 3 tbsp
    sugar and 2 tbsp cornstarch,
    the gelatin and salt in a
    saucepan. Gradually whisk in
    milk until smooth. Cook over
    medium heat, stirring
    constantly with a wooden
    spoon or silicone spatula, until
    pudding thickens and begins
    to bubble around edges, about
    5 minutes. Continue to cook,
    stirring, for 2 minutes. Remove
    from heat and stir in white
    chocolate. Let cool 30 minutes
    at room temperature, then stir
    in whipped topping. Pour into
    prepared crust, smoothing top.

  • Transfer raspberry sauce
    to a small piping bag. Snip off
    tip. Pipe dots of raspberry
    sauce (in a continuous spiral)
    all over top of pie. Starting in
    the center, run a thin knife or
    toothpick through the drops in
    one direction, to create hearts
    (alternately, you can do this
    after pie is chilled). Refrigerate
    pie for at least 4 hours or
    overnight, until firm. Cut into
    wedges and serve.

Nutrition Facts

264 calories; fat 14g; cholesterol 15mg; saturated fat 7g; carbohydrates 32g; insoluble fiber 2g; protein 3g; sodium 147mg.
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