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Raspberry Rhubarb White Chocolate Pie
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This recipe is credited to Barbara Lutz from Elk River, MN, who won 1st Place at the 2009 Minnesota State Fair Ghirardelli Chocolate Championship. Her recipe was featured on KARE11 television in Minneapolis. The ingredients here are the same as Barbara specifies, but I've separated them into the layers and edited the instructions just a bit to make sure everything is clear. Original recipe: http://www.kare11.com/life/recipes/recipes_article.aspx?storyid=823547&catid=59

This delicious pie has a fruity rhubarb base topped with a cheesecake-like filling. After two stints in the oven, it gets yet another creamy topping and then come the fresh raspberries and melted white chocolate. FYI, I prefer Baker's White Chocolate (find it with baking chocolate) to the Ghirardelli bars (sorry, Ghirardelli!).
 

Pre-heat oven to 425.

1 9-inch prepared pie crust

Rhubarb Layer:
1/2 cup sugar
2 Tablespoons flour
3 cups fresh rhubarb, sliced in 1/2-inch pieces
3 Tablespoons seedless raspberry jam

Sprinkle 1/2 cup sugar and flour over rhubarb and toss lightly to mix.
Stir in seedless raspberry jam. Pour into unbaked pie crust.
Bake at 425 for 15 minutes and remove from oven.
 


Raspberry Rhubarb White Chocolate Pie

Cheesecake Layer:
12 oz. cream cheese
1/4 cup sugar
2 eggs
6 ounces white chocolate, melted and cooled
1/4 cup sour cream

While the rhubarb is baking, beat 12 ounces cream cheese and 1/4 cup sugar until fluffy.
Beat in 2 eggs, one at a time, until creamy.
Stir in 6 ounces white chocolate, melted and cooled, and 1/4 cup sour cream.

Pour over hot rhubarb and return to oven, lowering heat to 350.
Bake 30 minutes and remove from oven.

 
   

Total Ingredient Quantities:
1 9-inch prepared pie crust
3/4 cup plus 2 Tablespoons sugar
2 Tablespoons flour
3 cups fresh rhubarb
3 Tablespoons seedless raspberry jam
12 ounces cream cheese
2 eggs
8 ounces white chocolate
1-1/4 cups sour cream
1 teaspoon vanilla
6 ounces (or more) fresh raspberries
 

Creamy Topping:
1 cup sour cream
2 Tablespoons sugar
1 teaspoon vanilla

Blend 1 cup sour cream with 2 Tablespoons sugar and 1 teaspoon vanilla. Spread over hot pie and let cool for about 20 minutes.

Raspberry-White Chocolate Garnish
6 ounces (or more if desired) fresh raspberries
2 ounces white chocolate, melted and cooled

When pie is cool, top with fresh raspberries and drizzle with remaining 2 ounces of melted white chocolate. Serves 8.


Dorothy & Jay Harris - Copyright 2004-2010
http://deharris.com
dorothy@deharris.com