A creamy and delicious white chocolate pie recipe topped with tangy sweet raspberries.
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In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin.
Transfer 1 round of dough into the pie plate, pressing down gently and trimming away any extra overhanging pastry.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired.
Preheat the oven to 325°F (170°C).
In a small saucepan bring raspberries to a simmer until they begin to soften. One softened, remove from heat and use a blender to liquefy the raspberries. Set aside.
In a new saucepan over low heat, gently melt the chocolate in the cream.
Lightly beat the egg using an electric mixer on lowest speed.
While beating, slowly add the chocolate/cream mixture and beat for 15 seconds more.
Gently pour the filling over the crust.
Top with decorative spoonfuls of raspberries sauce.
Bake until the centre is firm, 30 to 35 minutes.
Top with white chocolate shavings while still warm.
Let stand at room temperature for 3 to 4 hours before serving.