American Pie Council

White Chocolate Blackberry Toffee Pie

White Chocolate Blackberry Toffee Pie
2012 Amateur Cream Cheese
1 1/2 cups Pillsbury all purpose flour
1/2 cup chilled Crisco
1 Tbsp sugar
1/2 tsp salt
2 Tbsp chilled butter
1 tsp vinegar
2-4 Tbsp ice water
1 egg+1tsp water (egg wash)
3/4 cup white chocolate chips
In food processor, combine flour, salt, and sugar. Process on low to blend. Add Crisco and butter; pulse 6 to 8 times until mixture resembles coarse meal. Add vinegar to ice water, and add one tablespoon at a time to mixture until the mixture just begins to clump together. Shape dough into disk shape; wrap in plastic wrap and chill 1 hour. Remove disk from refrigerator; roll out on floured surface into a 12 inch circle. Place in 9 inch deep pie dish. Fold dough under around edges and crimp. Brush bottom and sides with egg wash. Prick bottom and sides and bake at 425F for 12-15 minutes or until golden brown. Remove from oven, and sprinkle white chocolate chips on bottom of crust to melt. Cool on wire rack.

3 cups fresh blackberries, reserving 1/2 cup for topping
8 oz cream cheese (softened)
1 cup white chocolate chips
2 tsp vanilla
1 cup powdered sugar
1/3 cup malted milk powder
8 oz whipped topping
1/2 cup English toffee bits
Place 2 1/2 cups of fresh blackberries in blender; cover and puree, then set aside. In a small microwave safe bowl, melt chocolate chips for about 1 minute or until melted; cool slightly. Beat cream cheese until smooth. Add vanilla, powdered sugar, and malted milk powder until well blended. Fold in melted chocolate; beat in blackberries, then add whipped topping. Fold in 1/2 cup toffee bits. Pour mixture into pie crust and chill 4 hours or overnight.

1/2 cup white chocolate chips (melted)
4 oz cream cheese
1/4 cup powdered sugar
2 tsp vanilla
2 Tbsp Smucker’s Blackberry Jam
1/4 cup toffee bits
8 oz whipped topping

Mix remaining 1/2 cup of blackberries with Blackberry Jam. Arrange in the center of pie. Beat cream cheese; add powdered sugar and vanilla until smooth. Add cooled melted chocolate; mix in whipped topping until well blended. Place in a pastry bag with a star tip. Pipe around edge of pie. Sprinkle with toffee bits. Decorate with white chocolate flower or mint leaves if desired.

Phyllis Szymanek
2012 Amateur Cream Cheese