Description
Fresh summer berries are the perfect addition to these make-ahead, no-bake mini pies! An easy party treat so you can enjoy the fun.
Ingredients
Units
Scale
- 4 ounces white chocolate, cut-up
- 1 cup whipping cream, divided
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup Karo® Light Corn Syrup
- 1 cup (6 ounces) fresh raspberries
- 1 cups Chocolate Graham Crackers, crushed
- 6 Tbsp Butter, melted
Instructions
- In a small bowl, combine butter and crushed chocolate graham crackers until crumbly. Divide between 6 and 8 small ramekins or mason jars. Press the crumbs into the bottom of the jars until firm. Set aside.
- Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently. Set aside to cool slightly.
- Beat cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy, about two minutes.
- Add 1/3 cup of the white chocolate mixture to the cream cheese/corn syrup mixture and beat until smooth.
- Add 1/2 cup raspberries and beat until mixture is pink and raspberries are mixed in. Fold in remaining fresh whole raspberries.
- Spoon into pie crust into small ramekins or mason jars. Cover and chill.
- Combine remaining whipping cream and white chocolate mixture in a clean mixing bowl and place in freezer for 20 minutes.
- Beat the remaining chilled white chocolate mixture with electric mixer on medium speed until stiff peaks form. Spread over raspberry layer in crumb crust.
- Cover and chill at least 6 hours or overnight. Serve with additional fresh berries.
Notes
Adapted from White Chocolate Raspberry Pie on KaroSyrup.com