Raspberry White Chocolate Pie

• 1 frozen pie shell
• 5 ounces white baking chocolate
• 1 cup sour cream
• 2 pints raspberries

1. Rinse the raspberries and let them dry completely.
2. Cook the pie shell in the oven. Cool.
3. Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
4. In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
5. Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
6. Pour chocolate mixture over the berries.
7. Cover the top of the pie with the berries you reserved.
8. Refrigerate for at least 60 minutes.

frozen pie shell, chocolate, sour cream, pints raspberries

Taken from www.food.com/recipe/raspberry-white-chocolate-pie-267234 (may not work)