White christmas pie

 
                            White Christmas Pie
 
 Recipe By     : Robyn Walton 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --CRUST:--
    1      c.            all-purpose flour
      1/4  c.            firmly packed brown sugar
    2      tbsp.         unsweetened cocoa
      1/4  tsp.          salt
      1/3  c.            shortening
    3      tbsp.         cold water
                         --RASPBERRY SAUCE:--
   10      oz            frozen raspberries, thawed
    1      tbsp.         cornstarch
                         --FILLING:--
      1/4  c.            sugar
      1/4  c.            cornstarch
    1 1/2  c.            milk
    6      oz.           white chocolate baking bar, cut into piece
    1      tsp.          vanilla
      3/4  c.            whipping cream
    2      tbsp.         powdered sugar
 
     Heat oven to 450 degrees.  Lightly spoon flour into measuring cup;
   level off.  In medium bowl, combine flour, brown sugar, cocoa, and
   salt.  Using pastry blender or fork, cut in shortening until mixture
   resembles coarse crumbs.  Sprinkle flour mixture with water, 1
   tablespoon at a time, while tossing and mixing lightly with fork.
   Add water until dough is just moist enough to hold together.  Shape
   dough into ball.  Flatten ball; smooth edges.  On lightly floured
   surface, roll ball lightly from center to edge into circle 1 1/2
   inches larger than inverted 9 inch pie pan.  Fold dough in half;
   place in pie pan.  Unfold; fit evenly in pan. Do not stretch.  Fold
   edge under to form standing rim; flute.  Prick bottom and sides of
   crust generously with fork.  Bake at 450 degrees for 8 to 11 minutes
   or until crust appears dry and flaky.  Cool completely.  In medium
   saucepan, combine sugar and 1/4 cup cornstarch.  Add milk gradually,
   stirring over medium heat until mixture boils; boil 1 minute,
   stirring constantly.  Add baking bar and vanilla, stir until baking
   bar is melted and mixture is smooth.  Pour into large bowl; cover
   top with plastic wrap.  Cool to room temperature.  In small bowl,
   beat whipping cream with powdered sugar until soft peaks form.  Beat
   cooled baking bar mixture at medium speed until light and fluffy,
   about 1 minute.  Fold whipped cream into mixture.  Spoon evenly into
   cooled crust.  Refrigerate 8 hours or overnight until firm.  In
   small saucepan over medium heat, heat raspberries and 1 tablespoon
   cornstarch to boiling, stirring constantly.  Boil 1 minute, stirring
   constantly. Cool.  Serve pie with raspberry sauce.  Serves 8.
 
                    
 
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