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