Raspberry White Chocolate Pie

Directions

1. 1
   Rinse the raspberries and let them dry completely.
2. 2
   Cook the pie shell in the oven. Cool.
3. 3
   Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
4. 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. 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. 6
   Pour chocolate mixture over the berries.
7. 7
   Cover the top of the pie with the berries you reserved.
8. 8
   Refrigerate for at least 60 minutes.