American Pie Council

2013 Amateur Recipe

Raspberry White Chocolate Bomb Pie

Raspberry White Chocolate Bomb
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Crisco Innovation
David Harper, Richland Center, WI

Makes one 10 inch pie
Crust
½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Raspberry Filling
1 cup raspberry puree (2 cups of fresh raspberries yields about 1 cup puree)
2 T. Fresh lemon Juice
1 envelope plain gelatin
2 cups heavy cream
White Chocolate-cream cheese Layer
4 ounces white chocolate-melted and cooled
8 ounces cream cheese
½ cup powdered sugar
1 cup heavy cream
1 t. vanilla
Whipped Cream
1 ½ cup whipping cream
¼ cup powdered sugar
1 ½ t. vanilla
Extras
2 cups fresh raspberries
4 ounces white chocolate curls/shavings
Crust: Preheat oven to 400. Place baking stone in oven to preheat. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, place a piece or parchment paper in the pie shell and fill with pie weights or pennies. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Remove crust from oven and take out the parchment and pie weights. If bottom crust is not browned enough, place back in oven without parchment and pie weights and bake until bottom is browned, about 5 min. Cool on wire rack and set aside.
Raspberry filling: put raspberry puree in a small saucepan. Combine gelatin and lemon juice together to soften in a small bowl, about 2 minutes. Heat raspberry puree until very hot but not boiling. Add the gelatin mixture to hot puree and stir until gelatin has dissolved. Remove from heat. Cool until room temperature, about 20-25 minutes. While mixture is cooling, whip the 2 cups of heavy cream until stiff peaks. When raspberry mixture is room temperature, fold in the whipped cream until no white streaks remain.
White Chocolate Cream Cheese filling: In the bowl of a stand mixer, combine the cream cheese, powdered sugar, heavy cream, melted and cooled white chocolate, and vanilla and mix until combined and fluffy.
Assembling the pie: Cover the bottom of the pie crust with the white chocolate cream cheese mixture. Spoon 1/3 of the raspberry mixture on top of the white chocolate layer. Place one cup of the fresh raspberries on the filling, pushing them into filling so that only half the raspberry is seen. Spoon another 1/3 raspberry filling on top of the raspberries, covering them completely. Place another cup of fresh raspberries on the filling, gently pushing them down into the filling. Spoon the last of the filling on top of the raspberries, covering them completely. Chill until set, about 4 hours or overnight.
Whipped Cream: Combine all ingredients for whipped cream and beat until stiff. Cover the top of the pie with whipped cream and garnish with the white chocolate shavings/curls. Refrigerate until ready to eat.