A few convenience items allow you to make a wonderful dessert with very little effort!
- Prep: 15 min
- Refrigeration: 1 h
- 6 oz (180 g) white chocolate chopped
- 1 1/4 cups (310 mL) 35 % cream
- 1 prepared 9-inch (23 cm) chocolate crumb pie crust or vanilla crumb pie crust
- 1 1/2 cups (375 mL) frozen mixed berries thawed
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In a saucepan, heat chocolate and 1/4 cup (60 mL) of the cream over low heat, stirring often, just until chocolate is melted. Pour 2 tbsp (30 mL) of the melted chocolate mixture into pie crust; using a pastry brush or spatula, gently spread chocolate evenly inside crust. Refrigerate until set. Let remaining chocolate mixture cool slightly but not until firm.
Set 1 tbsp (15 mL) of the chocolate mixture aside. In a blender or food processor, puree remaining chocolate mixture and thawed berries with any accumulated juices until smooth. In a chilled bowl, whip remaining cream just to stiff peaks; fold in berry mixture.
Spoon berry mixture into pie crust and smooth top. Warm reserved chocolate mixture gently if necessary to make fluid; drizzle over top of pie. Refrigerate for at least 1 hour, until set or for up to 1 day.
In place of the crumb crust, use a baked deep-dish pie crust.
For the Adventurous: Add 2 tbsp (30 mL) raspberry liqueur or white crème de cacao to berry mixture.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 80 mg|
|Vitamin A:||15 %|
|Vitamin B12:||10 %|
|Vitamin C:||20 %|