Serves 8 to 10
FROM THE OUTSET, THIS PIE APPEARS TO BE ONE OF THOSE FLOATY, FEMININE food things, because it’s just so dang pretty. However! The fluff factor here—a cloud of white chocolate cream, bolstered by cream cheese—is quickly tempered by the thick raspberry layer beneath it, sharp and nubbly with all those nutty little berry seeds, which I happen to love. The mix of cooked and raw berries help to intensify the raspberry flavor, making you wonder: why there aren’t more raspberry pies out there, anyway?
2 ounces/57 g high-quality white chocolate, chopped
1 tablespoon heavy whipping cream
1 single batch My Favorite Pie Crust (here), blind baked and cooled
⅔ cup/132 g granulated sugar
¼ cup/32 g cornstarch
¼ teaspoon fine sea salt
1 cup/225 g lukewarm water
3 tablespoons/63 g honey
1 teaspoon freshly squeezed lemon juice
4 cups/500 g fresh raspberries, divided
1 tablespoon unsalted butter
1 cup/240 g heavy whipping cream, very cold
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
4 ounces/113 g full-fat cream cheese
4 ounces/113 g high-quality white chocolate, melted and cooled
Prepare the crust: Combine the white chocolate and cream in a small, microwave-safe bowl. Microwave with 20-second bursts on MEDIUM, stirring until smooth. Spread evenly over the bottom of the cooled crust. Allow to set at room temperature.
In a 3- to 4-quart/2.8 to 3.75 L saucepan, whisk together the sugar, cornstarch, and salt until lump-free. Whisk in the lukewarm water, honey, and lemon juice. Add 2 cups/250 g of the raspberries. Cover and set the pan over high heat. Bring to a boil, stirring occasionally. Once the berries begin to break down and the mixture is slowly bubbling all over the surface like lava, cook for 2 timed minutes, stirring often. Stir in the butter. Remove the pan from the heat and let cool completely, about 1 hour.
Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla and almond extract until stiff peaks form. Transfer the whipped cream to a clean bowl. Swap out the whisk attachment for the paddle. Add the cream cheese and melted white chocolate to the mixer bowl (no need to clean it). Beat on medium speed until smooth and creamy. Gently stir about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream.
Assemble the pie: Scatter 1 cup of the remaining berries over the bottom of the crust. Spoon the raspberry filling over them, then add the remaining berries on top. Pipe or dollop the white chocolate cream topping over the pie, leaving a 1-inch/2.5 cm border of the ruby red filling all around the edges. Refrigerate for at least 3 hours to set. Let soften at room temperature for about 20 minutes before serving.