Crust
Preheat oven to 450°F. In medium bowl, whisk flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Drizzle with ice water, 1 tablespoon at a time, tossing with a fork after each addition until dough comes together. Then, gather together and shape into ball; wrap in plastic wrap and chill for at least 30 minutes. Turn onto lightly floured work surface and roll to 12-inch circle. Transfer and fit to 9-inch pie pan, fluting edges as desired. Prick all over with fork and prebake for 15 minutes. Set aside. Reduce oven temperature to 350°F.
Filling
Meanwhile, measure raisins and apple juice into small saucepan; heat and simmer over medium-high heat, until raisins are plumped, about 15 minutes. Drain and set aside to cool. With electric mixer, beat cream cheese till smooth. Add sugar, salt, eggs, cream, and vanilla; beat together well. Stir in raisins and nuts, by hand, and pour into prepared crust. Bake at 350°F for 35 to 40 minutes until set but center is still soft. Set aside to chill in refrigerator for at least 2 hours.
Topping
Just before serving, whip cream with sugar and vanilla until stiff. Spread on chilled pie.
Note: Look for Kraft Philadelphia Indulgence White Chocolate or Milk Chocolate Chocolate Cream Cheese Spread in the dairy case.
Ingredients
Crust
- 1 cups all-purpose flour
- 1 Teaspoon salt
- 1 Cup shortening, chilled
- 3 Tablespoons ice water
Procedure
Filling
- 1 Cup California natural raisins
- 3 Cups apple juice
- 2 packages (8 ounces each) white chocolate cream cheese*, softened
- 2 Cups sugar
- 1 Teaspoon salt
- 2 eggs
- 2 Cups heavy cream
- 1 Cup chopped toasted pecans
- 1 Teaspoon vanilla extract
Topping
- 1 Cup heavy cream
- 2 Cups powdered sugar
- 1 Teaspoon vanilla extract