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White Chocolate-Raspberry Refrigerator Pie

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“White chocolate provides a smooth and velvety texture to this cool and festive looking pie. from Icebox Pies cookbook.”
READY IN:
6hrs 35mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cold water in a small stainless steel bowl and sprinkle gelatin on top.
  2. Let gelatin stand to dissolve.
  3. Put 2 inches of water in medium saucepan and bring pot to bare simmer.
  4. Combine chocolate and 1/2 cup of heavy cream in stainless steel bowl big enough to rest on top of saucepan.
  5. Place bowl over simmering water, making sure the bottom of bowl doesn't touch water.
  6. Heat, whisking occasionally, until the chocolate is completely melted and mixture is smooth.
  7. Whisk gelatin mixture, lemon juice and zest into bowl of melted chocolate.
  8. Set bowl over a larger bowl of ice cubes and let it stand, whisking occasionally, until mixture begins to thicken, about 10 minutes.
  9. In medium-sized bowl, using electric mixer, whip remaining 1 cup of heavy cream until soft peaks form.
  10. Gently fold whipped cream into chocolate mixture.
  11. Scrape filling into prepared pie shell.
  12. Cover pie with plastic wrap and refrigerate until filling is completely set: about 6 hours, or up to 1 day in advance.
  13. Just before serving, arrange raspberries and blueberries on top of pie.

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