It’s been a bit of an unofficial chilled dessert week here at BoB. There’s been cheesecake, ice cream cake, and now an icebox pie. What can I say? Summer practically demands these kinds of desserts!
The no-bake filling is a sweet, creamy combination of white chocolate and cream cheese. Add to that a swirl of fresh raspberries, put it all in a vanilla wafer crust, and you’ve got a sure crowd-pleaser for your summer gatherings.
This is the kind of recipe I call “low-bake.” It’s so close to being no-bake, but it’s not quite there. The filling doesn’t require baking, but the crust will benefit from a short oven stint.
I went with what I call a “rustic swirl” of raspberries for the pie. It makes for a bumpy, swirly top that I really love. If you’re not up for the swirling, you can just add the raspberry purée to the filling and mix it all together for a pretty pink pie.
Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
This sweet, fruity, cool dessert is full of white chocolate and fresh raspberries!
For the crust:
- 7 ounces vanilla wafers, finely crushed
- 5 tablespoons unsalted butter, melted
For the filling:
- 6 ounces white chocolate
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 3 ounces raspberries, rinsed and dried
To make the crust:
- Preheat oven to 350°F. Lightly grease a 9-inch tart or pie pan.
- Combine the crushed vanilla wafers and butter until thoroughly combined. Press mixture into the bottom and up the sides of prepared pan.
- Bake 12 to 15 minutes, or until the crust is lightly browned and dry.
- Set the crust aside to cool.
To make the filling:
- Place the white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool.
- Using an electric mixer on medium speed, beat the cream cheese, cooled chocolate, sugar, and vanilla until smooth and creamy.
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream forms soft peaks.
- Gently fold the whipped cream into the white chocolate mixture.
- Transfer the mixture to the cooled pie crust and spread evenly.
- Place the raspberries in a blender or food processor. Process until pureed.
- Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.
- Refrigerate the pie for at least 2 hours before serving.
This recipe was originally developed in my continuing collaboration with Go Bold with Butter, where I am a paid contributor.