White Chocolate-Raspberry Pie

• Crust:
• 5 ounces gluten-free arrowroot cookies (about 50 cookies)
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• Cooking spray
• Filling:
• 2/3 cup white chocolate chips
• 1/3 cup sugar
• 1/3 cup vanilla fat-free Greek yogurt
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 teaspoon vanilla extract
• 8 ounces fresh raspberries

1. Preheat oven to 350u0b0.
2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
3. To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.
4. Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.

crust, arrowroot cookies, sugar, unsalted butter, cooking spray, filling, white chocolate chips, sugar, vanilla fat, cream cheese, vanilla, fresh raspberries

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