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| Lower-Fat White Chocolate Cream Pie with Berries 'Lovely and creamy; it has full-fat flavour.' Taster
29/4/20
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67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.
White Chocolate Raspberry Pie has only five ingredients apart from the pie shell: 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 time-saving dessert is required. This one has an added advantage - it's 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 for eating will not do. You will find it in the baking sections of supermarkets, next to dark baking chocolate.
Melting white chocolate needs careful attention; too much heat and it seizes up. Heat over simmering not boiling water.
Cost: £6, less if making your own pastry
Serves: 12 decent portions
Ingredients:
1 8inch pie shell
200gm whipping or double cream
200gm 0-fat plain Greek 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:
- 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 only when the water has stopped bubbling violently
- Add chocolate; allow to melt slowly, stirring occasionally; just before the chocolate is entirely melted, take it off the heat
- Stir; the residual heat will melt the last fragments
- Cool slightly
- Dip a pastry brush into the chocolate and brush it generously over the base and lower sides of the baked pastry; set aside. Allow the rest of the chocolate to cool
- Meanwhile, pour cream into a large bowl; whip with electric beaters until soft peaks are formed
- Using a hand whisk, combine with yoghurt and vanilla, mixing thoroughly
- Check temperature of chocolate; it should be still liquid but not too hot; pour into the bowl of cream/yoghurt, stirring slowly with a whisk until completely combined
- Stir in icing sugar and alcohol if using
- Refrigerate a few hours
- Just before service decorate with fruit
'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
**Morrisons, Waitrose
Tips:
- For a kid-friendly version, use milk chocolate and leave out the alcohol
- If you liked this you will also like the sensational but more calorific 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.
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