White Christmas Pie
Source of Recipe
the web
List of Ingredients
For The Crust:
1 c. all-purpose flour
1/4 c. firmly packed brown sugar
2 tbsp. unsweetened cocoa
1/4 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water
For The Raspberry Sauce:
1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cornstarch
For The Pie Filling:
1/4 c. sugar
1/4 c. cornstarch
1 1/2 c. milk
1 (6 oz.) white chocolate baking bar, cut into pieces
1 tsp. vanilla
3/4 c. whipping cream
2 tbsp. powdered sugar
Recipe
Heat oven to 450 degrees. Lightly spoon flour into measuring
cup; level off. In medium bowl, combine flour, brown sugar,
cocoa, and salt. Using pastry blender or fork, cut in
shortening until mixture resembles coarse crumbs. Sprinkle
flour mixture with water, 1 tablespoon at a time, while tossing
and mixing lightly with fork. Add water until dough is just
moist enough to hold together. Shape dough into ball. Flatten
ball; smooth edges. On lightly floured surface, roll ball
lightly from center to edge into circle 1 1/2 inches larger
than inverted 9 inch pie pan. Fold dough in half; place in pie
pan. Unfold; fit evenly in pan. Do not stretch. Fold edge
under to form standing rim; flute. Prick bottom and sides of
crust generously with fork. Bake at 450 degrees for 8 to 11
minutes or until crust appears dry and flaky. Cool completely.
In medium saucepan, combine sugar and 1/4 cup cornstarch. Add
milk gradually, stirring over medium heat until mixture boils;
boil 1 minute, stirring constantly. Add baking bar and vanilla,
stir until baking bar is melted and mixture is smooth. Pour
into large bowl; cover top with plastic wrap. Cool to room
temperature. In small bowl, beat whipping cream with powdered
sugar until soft peaks form. Beat cooled baking bar mixture
at medium speed until light and fluffy, about 1 minute. Fold
whipped cream into mixture. Spoon evenly into cooled crust.
Refrigerate 8 hours or overnight until firm. In small saucepan
over medium heat, heat raspberries and 1 tablespoon cornstarch
to boiling, stirring constantly. Boil 1 minute, stirring
constantly. Cool. Serve pie with raspberry sauce.
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