White Chocolate-Raspberry Pie


1Pillsbury® refrigerated pie crust, softened as directed on box
5oz white chocolate baking squares
3tablespoons milk
5oz cream cheese, softened
½cup powdered sugar
½ to 1teaspoon grated orange peel
1cup whipping cream, whipped
3cup fresh raspberries


Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely. In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature. In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling. **White chocolate is made of a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. Check to see if the label states it contains cocoa butter; if not, it's not white chocolate.