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15 min.
15 min.
8 servings

White Chocolate Raspberry Pie



  • No-Stick Cooking Spray
  • 1 (7 oz.) package Martha White® Wildberry Flavored Muffin Mix
  • 1/2 cup toasted sliced almonds, finely chopped
  • 4 tablespoons cold butter, cut into pieces


  • 1 cup white baking chips
  • 1 (8 oz.) package cream cheese
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract, optional
  • 2 cups frozen whipped topping, thawed
  • 6 ounces fresh red raspberries
  • Fresh blueberries and mint, optional

Preparation Directions

  1. HEAT oven to 350ºF. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, almonds and butter in large bowl. Cut in butter with a pastry blender or fork until crumbly. Press evenly in bottom and up sides of prepared pie plate.
  2. BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, gently press down with back of wooden spoon. Cool.
  3. MICROWAVE white baking chips in uncovered microwave-safe bowl on MEDIUM HIGH power for 1 minute. Stir. If necessary, microwave in 10 to 15 second increments, stirring just until melted. Cool slightly. Beat melted chips, cream cheese, milk and almond extract, if desired, in large bowl on medium high speed of electric mixer until creamy. Fold in whipped topping.
  4. SPOON into cooled crust. Chill 3 to 4 hours or until serving time. Arrange raspberries over filling. Garnish with blueberries and fresh mint, if desired.
  5. To toast almonds, heat oven to 350ºF. Place almonds in baking pan. Toast 5 to 10 minutes or until light golden brown, stirring frequently. Or, cook in skillet over medium heat, stirring frequently until nuts begin to brown, 5 to 7 minutes, then stirring constantly until light golden brown.

Nutritional Information Per Serving

Serving Size (1/8), Calories 430 (Calories from Fat 250), Total Fat 28g (Saturated Fat 15g, Trans Fat g), Cholesterol 35mg, Sodium 280mg, Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 24g), Protein 6g; Percent Daily Value*: Vitamin A 6%, Vitamin C 6%, Vitamin D %, Calcium 6%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.