Description
Mini White Chocolate Raspberry Pies are delightful bite-sized desserts featuring a creamy white chocolate filling and fresh raspberries, all encased in a buttery crust.
Ingredients
Scale
- 1 cup of crushed graham crackers
- 1/4 cup of melted butter
- 1 cup of white chocolate chips
- 1/2 cup of heavy cream
- 1 cup of fresh raspberries
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers with melted butter and press into mini pie tins.
- Bake the crusts for 5-7 minutes until golden, then let them cool.
- In a saucepan, heat heavy cream until just simmering, then pour over white chocolate chips and stir until melted and smooth.
- Stir in powdered sugar and vanilla extract into the chocolate mixture.
- Fold in fresh raspberries gently.
- Pour the white chocolate raspberry mixture into the cooled crusts.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor, use high-quality white chocolate.
- Feel free to substitute raspberries with other berries if desired.
- These pies can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg