Busters Recipes

White chocolate Raspberry Pie
Ingredients

2 egg whites
1/2 tsp. each white vinegar, vanilla extract
1/4 tsp. salt
1/2 cup each sugar, raspberry jam
1 (9") baked pie shell
1 cup each (6 oz.) white chocolate morsels, whipping cream
1/4 cup each water, sugar
2 egg yolks, lightly beaten
1/2 tsp. vanilla extract
Directions
Beat egg whites, vinegar, 1/2 tsp. vanilla and salt in a mixing
bowl until soft peaks form. Add 1/2 cup sugar gradually, beating
constantly until stiff peaks form. Spread meringue over bottom and up
sides of the pie shell. Bake at 325° F. for 15 - 20 minutes or until
light brown. Let stand until cool.
Microwave white chocolate in a microwave-safe dish or heat in a
double boiler over simmering water until melted; stir. Add water and
egg yolks to white chocolate and stir until smooth. Spread
approximately 1/4 cup chocolate mixture in prepared pie shell. Let
stand until set. Speed up the process by chilling in refrigerator.
Spread jam over prepared layers.
Beat whipping cream in a mixing bowl until soft peaks form.
Add 1/2 tsp. vanilla and 1/4 cup sugar gradually and mix well. Fold
remaining chocolate mixture into whipped cream and spread over jam.
Freeze until firm. Garnish with fresh or frozen raspberries and white
chocolate curls. If you are concerned about using raw egg yolks, use
eggs pasteurized in their shells, which are sold at some specialty
food stores, or use an equivalent amount of pasteurized egg substitute.
Makes 8 servings.
Note: Instead of its usual place on top of pie, meringue is placed
on bottom to form a light and airy shell.