LOWER-FAT WHITE CHOCOLATE & RASPBERRY CREAM PIE, Lower-fat, quick & easy,Indulgence, Vegetarian

A lower-fat cream pie with full-fat flavour that takes just minutes to prep...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster

1st published 2018; updated 3/22

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

This gorgeous White Chocolate Raspberry Pie has five ingredients apart from the pastry: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but easy dessert is required. This one has the added advantage of being no-bake.

At such times, no one minds cheating with pre-baked all-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars will not do.    White baking chocolate is found in the baking section next to dark baking chocolate (be careful; some white baking chocolate is very bitter) or on the net.**  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Set the bowl of chocolate over simmering, not boiling water and make sure the bottom of the bowl doesn't touch the water.

If that creates anxiety, dark chocolate is much easier to work with and will do in this recipe...but it will look and taste different.

Cost:  £5, less if making your own pastry
Serves: 12 decent portions

Ingredients:
    1 8inch pie shell*
    200gm whipping or double cream
    200gm 0-fat Greek/Icelandic yoghurt
    120gm white baking chocolate** broken or chopped into small pieces
    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries

Method:

1. Bring a pot of water to the boil; the mouth of the pot should be wide enough to sit a (heatproof) wide'ish bowl on top without touching the water.  Reduce heat to simmer; place bowl on top
2. Add chocolate; allow to melt, stirring occasionally; just before the chocolate is entirely melted, take it off the heat
3. Dip a pastry brush into the chocolate and brush it generously over the base and sides of the cooled pastry; set aside.  Allow the rest of the chocolate to cool
4. Meanwhile, pour cream into a large bowl; whip with electric beaters until soft peaks are formed
5. Using a hand whisk, combine with yoghurt and vanilla, mixing thoroughly
6. Check temperature of chocolate; it should be still liquid but not too hot; pour into the cream/yoghurt, stirring slowly with a whisk until completely combined
7. Stir in icing sugar and alcohol if using
8. Pour into pastry shell; refrigerate a few hours
9. Just before service decorate with fruit & if you like, a few shavings of dark chocolate

Comments:
'Lovely and creamy with full-fat flavour.  Everyone else was dieting so I got to take the whole thing home for the weekend; I was not sorry!  The consistency was even better the next day.' Political Agent

*M&S & Waitrose 9 inch all-butter shell or 6 tartlets £2.50'ish
** white chocolate: Waitrose & M&S

Also Amazon: calletts (flat chocolate buttons) Note: one brand is gradually reducng child labour

Tips:

• For a family version, use milk chocolate and leave out the alcohol

• If you liked this you will also like the sensational Lemon Meringue & Raspberry Pie

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and  may not be reproduced, in any form, without the author's written permission.