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White Chocolate Pie with Raspberries



  • 1 3/4 cups almonds, toasted
  • 3 Tbsp. butter, melted
  • 1 Tbsp. light corn syrup


  • 1 package white chocolate, chopped

  • 3 Tbsp. butter
  • 1/3 cup evaporated milk
  • 1 3/4 cups whipping cream
  • 3 Tbsp. white creme-de-cocoa
  • 2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 2 egg whites
  • 2 Tbsp. sugar
  • 1 pint fresh or frozen raspberries


For crust:

Butter a 9 inch pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pan. Freeze.

For Filling:

Melt white chocolate with butter and milk in top of double boiler. Stir smooth. Remove from water and set pan in bowl filled with ice and water. Let cool until thick, stirring occasionally.

Meanwhile, beat cream until stiff. When white chocolate mixture is cool and thick, remove the pan from ice water bowl and stir in creme-de-cocoa, vanilla and almond extract. Gently fold white chocolate mixture into whipped cream.


Beat egg whites with clean beaters until soft peaks form. Add sugar, 1 Tbsp. at a time; beat until stiff. Fold egg whites gently into white chocolate mixture. Pour into crust and smooth the top. Freeze. After pie is frozen solid, wrap in plastic wrap. Remove pie from freezer about 15 minutes before serving. Serve with raspberries. Makes 8-10 servings.

By Robin from Washington, IA

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