Looking for a gluten free yummy pie recipe? My daughter loves the white chocolate raspberry cookies at a local restaurant so I decided to try and turn it into a pie since most of the ones I love require gluten in some form or another. We ‘beta-tested’ this one at Thanksgiving and it was a keeper so thought I’d share it with you.
I’m just going to be open and honest with you that while I’m sure someone out there has an amazing pie recipe that is orgasmic and contains no sugar, gluten or other bad ingredients, unfortunately, I haven’t found it yet and while I try to eat very clean, healthy and organic – all work and no play makes Jane a dull girl. Or in the case of the holidays a down right B-word. Really… Thanksgiving, Christmas, Holidays and Birthdays… just do the best you can (don’t eat anything that will kill you) and enjoy it and let it go.
- I graham cracker crust, nut crust for gluten free (or prepared pie crust - cooled)
- 8 oz cream cheese (not low fat)
- 1 package Ghiradelli white chocolate chips
- 1 cup Powdered Sugar
- 1 (8oz) Cool Whip, thawed (can sub 3 cups whipped cream)
- 6 oz Fresh Raspberries
- 1. tsp Vanilla
- ⅛ tsp salt
- Optional: 1-3 drops doTERRA Wild Orange Essential Oil
- Melt white chocolate in a microwave safe bowl for 30 seconds. Stir and repeat until chips are melted.
- Add 1-3 drops of doTERRA Wild Orange to melted white chocolate and fold in.
- Spread the 2 tablespoons (only) of melted Wild Orange white chocolate on bottom the the cooled pie crust. Set aside 2-3 tablespoons of the melted chocolate to drizzle across the top.
- Set aside 7 of the best raspberries aside for top. Chop remaining raspberries and sprinkle ½ of the chopped raspberries over bottom of pie crust.
- In a large bowl, beat the remaining melted white chocolate with the cream cheese until smooth.
- Add powdered sugar, vanilla and salt to the cream cheese mixture and beat until smooth. Add the thawed Cool Whip (and Wild Orange if you are using it) and beat mixture until creaming and fluffy, scraping down sides as needed to avoid lumps.
- Pour filling into the pie crust until it reaches the mid-depth of pie crust.
- Sprinkle remaining chopped raspberries on top of filling in pie crust.
- Cover with remaining filling.
- Place fresh raspberries on top of the filling. (I put one in the middle with the rest evenly in a circle).
- Place remaining white chocolate in a pastry bag or small Ziploc bag, snip off corner and drizzle over top of pie.
- Refrigerate the pie for at least an hour (overnight is better) before serving.
I hope you and your family enjoy this pie as much as we do and if you have any amazing, gluten free, healthy dessert ideas you would like to share I would love to hear them! I am always looking for new options!