White Chocolate Raspberry Swirl Pie

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 to 5 tablespoons cold water
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup white baking chips, melted
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 3 tablespoons seedless raspberry jam

1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450u0b0 for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350u0b0.
4. In a large bowl, beat the cream cheese, melted white chips, sugar and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into crust.
5. In a microwave, heat jam until melted; stir until smooth. Drop by teaspoonfuls over filling; cut through filling with a knife to swirl.
6. Bake for 18-22 minutes or until center is almost set. Cool completely on a wire rack. Refrigerate leftovers.

flour, salt, shortening, cold water, cream cheese, white baking chips, sugar, vanilla, eggs, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/white-chocolate-raspberry-swirl-pie/ (may not work)