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Raspberry White Chocolate Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.15
Energy (kCal)905.9633
Carbohydrates (g)85.1546
Total fats (g)49.2693
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the raspberries and let them dry completely. | 2. Cook the pie shell in the oven. Cool. | 3. Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top. | 4. In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat. | 5. Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad. | 6. Pour chocolate mixture over the berries. | 7. Cover the top of the pie with the berries you reserved. | 8. Refrigerate for at least 60 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie shell 1 - - - -
    white baking chocolate 5 ounces 126.0833 0.0 28.05 0.7083
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    raspberry 2 pints 324.48 74.5056 7.4879999999999995 4.056

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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