No-Bake Raspberry White Chocolate Pie

Keep you eyes on the pies, especially when it is this no-bake white chocolate pie topped with fresh raspberries. It will disappear before you know it.

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Not to be confused with the raspberry-white chocolate icebox pie this is another type of no-bake raspberry white chocolate pie. Even if the biggest differences are only in the crust (Oreo instead of vanilla wafer), the form of white chocolate in the filling (spread instead of melted), and raspberry garnish (whole instead of pureed).

The most important ingredient used was a new white chocolate spread Bob’s sister gifted to me – Nucolato white chocolate spread. We both love white chocolate so when we find something we buy it for each other. It’s the consistency of Nutella but obviously white chocolate. It’s incredibly delicious on its own but I wanted to finally make something with it.

With a pack of Post Malone Oreos form the crust (technically in a tart pan), I made this cheesecake-like no-bake white chocolate pie and topped it with fresh raspberries. As you can see I did also add a swirl of caramel on top but that’s totally up to you.

I brought this to my neighbors cocktail party and it was annihilated. For some reason actually worried it wouldn’t be eaten because cocktail parties usually involve more finger foods than things requiring a plate and utensils. Evidently that wasn’t as much of a deterrent.

Side note: yes that kitchen towel is perfect and you can get your own from my friends over at Love and Olive Oil (not at all sponsored I bought it myself).

NO-BAKE RASPBERRY WHITE CHOCOLATE PIE

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Yield: 12 Servings Prep Time: 4 Hours 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 24 Oreo cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup Nucolato white chocolate spread*
• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup sugar
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 8 oz. fresh raspberries

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate**. Chill for 30 minutes before filling.
2. In a large bowl, beat together the white chocolate spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Refrigerate for at least 4 hours or overnight. Serve topped with raspberries and remaining whipped topping.

Notes

*Or whatever brand you can find. **I used a 10-inch tart pan but a 9-inch pie pan will also work, it will just be thicker.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.