8 oz. whipping cream
4 oz. white chocolate
2 tbsp. milk
4 oz. cream cheese
1/3 c. powdered sugar
1 tsp. grated orange peel
fresh (not frozen) red raspberries
2 oz. white chocolate
1 tbsp. milk
baked pie crust

Whip whipping cream in electric mixer until soft peaks are formed and place in refrigerator to remain cool. Melt 4 ounces of white chocolate with 2 tablespoons milk in microwave for 1 minute. Stir to blend and set aside to cool. Mix cream cheese, powdered sugar and grated orange peel in electric mixer. Add melted white chocolate. Fold in whipped cream and place in a baked pie crust that has been cooled. Place raspberries close together neatly on top of pie (strawberries may be used instead of raspberries and makes an excellent pie). Melt 2 ounces of white chocolate and 1 tablespoon of milk for 1 minute. Stir to blend. Drizzle white chocolate mixture over top of raspberries. Refrigerate for four hours before serving. This is even better if stored overnight. This pie keeps well. You could use a chocolate crumb crust or a graham cracker crust. However, a regular pastry pie crust is by far the best. This is one of my husband's very favorite pies and I make it often.