Let’s take advantage of the summer fruits to make this delicious raspberry pie with white chocolate for a more gourmet look!
Prep Time: 10 minutes
Baking Time: 40 minutes at 350°F (190°C)
Difficulty: easy
For: a round mold of approximately 11 inches (28 cm)
Ingredients
For the dough
- 3/4 cup of brown sugar (130 g)
- 1/4 cup of butter, melted (60 g)
- 2/3 cup of all-purpose flour (90 g)
- 1 1/4 g of ground almonds (150 g)
- 4 eggs
- 2 cups of milk (5 dl)
- 1 teaspoon of vanilla extract
For the filling
- 1/2 cup + 1 tablespoon of white chocolate chips (100 g)
- 1 lb of raspberries, fresh or frozen (500 g)
For the decor
- white chocolate chips (optional)
- fresh raspberries
Instructions
- Preheat the oven at 350°F (190°C).
- Melt the butter. Then place all the dough ingredients in a blender. Blend for a few seconds until smooth.
- Pour into the mold.
- Spread the white chocolate chips over the dough.
- Do the same with the raspberries, which will float to the surface.
- Cook for 40 minutes (15 more minutes with frozen raspberries). At the end of baking, check by pushing a knife blade into the cake, which should come out dry.
- Wait for the pie to cool before unmolding.
- Decorate with a few white chocolate chips and some fresh raspberries.
Tip: the pie is even better the next day, after spending a night in the fridge.