But! If you want to take this to the next level of wonderfulness, take an extra five minutes to make a quick raspberry sauce that you blend up in your food processor. All you need are thawed raspberries from the freezer section and a little sugar and you are in business…although I did break the bank and buy a little carton of fresh raspberries for garnish.
The pie itself is a quick concoction of melted white chocolate, cream cheese and lemon curd (a sweet lemon jam that you can find with the other jams and jellies in your supermarket) that you mix together, pour into a cooked pie shell and refrigerate until it is set. When dessert time rolls around, cut it into wedges and drizzle it with raspberry sauce – and a few fresh raspberries if you are being all fancy. I made mine in one of those tart pans with the removable bottom so there was no drama when I was getting it out the pan and onto the plate. I like this Wilton pan.It’s got the removable bottom and it’s nonstick – extra points!