This No-Bake White Chocolate Raspberry Pie is a dreamy dessert that combines creamy indulgence with a burst of fruity freshness. The velvety white chocolate filling melts on your tongue, perfectly balanced by the tangy sweetness of raspberries. A buttery graham cracker crust adds a satisfying crunch, making every bite a delightful contrast of textures. Best of all, it’s ready in just a few hours without turning on the oven, making it ideal for busy days or last-minute gatherings.

Each slice is a celebration of flavors—rich, smooth, and refreshing all at once. The vibrant raspberry swirls not only look stunning but also add a bright, zesty note to the decadent white chocolate. Whether you’re hosting a dinner party or treating yourself, this pie is a showstopper that’s as easy to make as it is delicious. It’s the perfect way to end any meal with a touch of elegance and simplicity.

Ingredients for No-Bake White Chocolate Raspberry Pie

Graham Cracker Crust:
2 cups (6 oz/170g) Graham cracker crumbs
3/4 cup (6 oz/170g) butter, melted
White Chocolate and Raspberry Filling:
2 cups (12 oz/340g) white chocolate, chopped
1/2 cup (4 fl oz/115ml) cream
1/4 cup (2 oz/57g) butter
1/4 tsp vanilla paste (or vanilla extract as a substitute)
1 cup (5 oz/142g) fresh raspberries
For Garnish:
White chocolate shavings
Extra fresh raspberries

Step-by-Step Instructions

Prepare the Pan: Butter and line a GoodCook 9-inch cake pan with 2 layers of cling wrap, allowing extra to hang off the sides. This will help you lift the pie out easily once set. Set aside.
Make the Crust: In a large bowl, combine the Graham cracker crumbs and melted butter. Using a spatula, stir until the crumbs are fully coated and have absorbed all the butter.
Press the Crust: Transfer the crust mixture to the prepared cake pan. Using the back of your spatula, press the crumbs down into the pan until you have a compact, even crust. Set in the fridge to firm up while you make the filling.
Melt the Filling: In a large microwave-safe bowl, combine the white chocolate, butter, and cream. Microwave in 30-second increments until fully melted, about 1 1/2 – 2 1/2 minutes. (Alternatively, use a bain marie.) Once melted, whisk in the vanilla paste until smooth.
Add Raspberries: Remove the prepared crust from the fridge and arrange the raspberries on top of the crust. Lay them on their sides so they are not sticking up.
Pour the Filling: Gently pour the white chocolate filling over the raspberries. Carefully transfer the pie to the fridge to set until firm, a minimum of 8 hours (overnight is ideal).
Serve: Once ready to serve, lift the pie out using the cling wrap. Gently peel the cling wrap back and place the tart on a serving platter. Garnish with more fresh raspberries and white chocolate shavings.
Store: Cover the pie in cling wrap and place in the fridge for up to 4 days. Before serving, let it sit at room temperature for at least 30 minutes to take the chill off. Slice and enjoy!

Perfect Pairings: Serving Suggestions

This No-Bake White Chocolate Raspberry Pie is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it with a side of lemon sorbet or a drizzle of raspberry coulis. Pair it with a cup of coffee or a glass of sparkling wine for a delightful dessert experience.

Storage Secrets: Keeping It Fresh

To store your pie, cover it tightly with cling wrap and keep it in the fridge for up to 4 days. Before serving, let it sit at room temperature for at least 30 minutes to soften slightly and enhance the flavors. Avoid freezing, as the texture of the white chocolate filling may change.

Time-Saving Tips for Busy Bakers

If you’re short on time, use pre-made graham cracker crust instead of making your own. You can also melt the white chocolate mixture in a double boiler while preparing the crust to save time. For a quicker set, place the pie in the freezer for 2-3 hours instead of the fridge overnight.

Recipe Variations: Get Creative

Swap out raspberries for strawberries, blueberries, or a mix of your favorite berries. For a nutty twist, add a layer of chopped almonds or pecans to the crust. If you’re a fan of citrus, mix in a teaspoon of orange zest to the white chocolate filling for a zesty kick.

Equipment Guidance: Tools for Success

A GoodCook 9 Inch Cake Pan is ideal for this recipe, but any similar-sized pan will work. Use a sturdy spatula to press the crust evenly and a whisk for a smooth white chocolate filling. If you don’t have a microwave, a double boiler is a great alternative for melting the chocolate mixture.