White Chocolate-Raspberry Pie

Name: White Chocolate-Raspberry Pie
Ingredients: Crust:; 5 ounces gluten-free arrowroot cookies (about 50 cookies); 2 tablespoons sugar; 3 tablespoons unsalted butter, melted; Cooking spray; Filling:; 2/3 cup white chocolate chips; 1/3 cup sugar; 1/3 cup vanilla fat-free Greek yogurt; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1 teaspoon vanilla extract; 8 ounces fresh raspberries

12 ingredients

4 steps

Ingredients

Crust:
5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Cooking spray
Filling:
2/3 cup white chocolate chips
1/3 cup sugar
1/3 cup vanilla fat-free Greek yogurt
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
8 ounces fresh raspberries

Directions

1

Preheat oven to 350°.
2

To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
3

To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.
4

Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.