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White Chocolate Raspberry Pie

A pie with a crust made of muffin mix.
Course Dessert
Cuisine American
Keyword Creamy Strawberry Pie, Martha White, Muffin Mix Pie Crust
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 4 hours 27 minutes
Servings 6
Author Anna
Cost 5

Ingredients

  • 1 package Martha White Wild Berry Flavored Muffin Mix (7 oz)
  • ½ cup toasted sliced almonds finely chopped
  • 4 tablespoons cold butter cut into pieces

Pie Filling

  • 1 cup white baking chips (170 grams)
  • 1 package cream cheese, softened (228 grams)
  • 1 tablespoon milk
  • ¼ teaspoon almond extract optional
  • 2 cups frozen whipped topping, thawed
  • 6 ounces fresh red raspberries
  • ½ cup Fresh blueberries and mint, optional garnish

Instructions

  • Preheat the oven to 350 degrees F. Spray 9-inch pie plate with no-stick cooking spray.
  • Combine muffin mix, almonds and butter in large bowl. Cut in butter with a pastry blender or fork until crumbly. Press evenly in bottom and up sides of prepared pie plate.
  • Bake for 12 to 15 minutes or until light golden brown. If crust is slightly puffy, gently press down with back of wooden spoon. Cool.
  • Heat white baking chips in uncovered microwave-safe bowl on medium power for 1 minute. Stir. If necessary, microwave in 10 to 15 second increments, stirring just until melted. Cool slightly. Beat melted chips, cream cheese, milk and almond extract, if desired, in large bowl on medium high speed of electric mixer until creamy. Fold in whipped topping.
  • Spoon mixture into cooled crust. Chill 3 to 4 hours or until serving time. Arrange raspberries over filling. Garnish with blueberries and fresh mint, if desired.

Toasting Almonds

  • To toast almonds, heat oven to 350ºF. Place almonds in baking pan. Toast 5 to 10 minutes or until light golden brown, stirring frequently. Or, cook in skillet over medium heat, stirring frequently until nuts begin to brown, 5 to 7 minutes, then stirring constantly until light golden brown.