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Raspberry Mint Pie with White Chocolate Cremeux

Recipe By: Grace Thatcher
Year Submitted: 2016
Winner Second Place


2C. flour
1/2t. salt
10T. Crisco shortening
3-4T. cold water

White Chocolate Cremeux layer
4 1/2oz Bakers white chocolate
2T heavy cream
1/2C whipped cream
2 pints fresh raspberries

Raspberry mint layer
2T water
1t gelatin
4oz mascarpone
3 1/2 T mint simple syrup
3/4C seedless raspberry jam

Mint simple syrup
1C water
1C sugar
1 1/2 oz fresh mint leaves


Into a large mixing bowl sift together the flour and salt, add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.

Prepare pie crust in a nine inch pie pan and prebake for 10-15 minutes at 425 degrees.

White chocolate cremeux layer
Put white chocolate and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate is melted but bottom of bowl is not hot. Stir until smooth. Fold in whipped cream and spoon into pie shell and smooth. Place fresh raspberries in the cremeux and press down slightly. Place in refrigerator.

Mint simple syrup
Put sugar and water in a sauce pan and heat until sugar dissolves. Bring to a boil and remove from heat. Put roughly chopped mint leaves in syrup and steep for 15 minutes. Strain and chill.

Raspberry mint layer
Place mascarpone in a bowl and add mint simple syrup 1 T at a time until it is all in. Set aside.
Bloom gelatin in water and when softened microwave for 9 seconds to melt it. Add raspberry jam and gelatin to a bowl and mix well. Add the mascarpone to the jam and mix well again.
Beat heavy cream to stiff peaks and fold into the mascarpone. Spoon filling over the raspberry layer and smooth. Place in the refrigerator for at least 2 hours.
Garnish with fresh raspberries and fresh mint leaves and serve.