White Chocolate Raspberry Mousse Pie

     Try driving curvy mountain roads with a pie in your lap in a shoe box on Thanksgiving!

     It’s fun, real fun.
     The pie made it in one piece.
     And it was beyond delicious!

White Chocolate Raspberry Mousse Pie

2 cups white chocolate chips
1 cup raspberries
1 tab coconut oil
2 cups mascarpone cheese
3/4 cup milk
1 tsp vanilla
1 tab unsweetened cocoa powder
1 package oreo cookies or Joe Joe’s Cookies (From Trader Joe’s)

Put the cookies in the food processor. Blend until crumbs. Put these crumbs in a pie pan and press down to make the crust.
Bake at 375 for ten minutes.
While the pie crust is cooling heat the milk.
Add the vanilla.
When the milk just starts to bubble, turn off the heat and add the white chocolate chips.
When mostly melted turn the heat back on. Add the coconut oil and the mascarpone cheese. Stir this on low heat until the cheese is thoroughly combined.
Spread this into the pie pan. Sprinkle the cocoa on top.
Top with the raspberries.
Refrigerate at least one hour.

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