Disclosure: This is a sponsored post for Driscoll’s and all opinions are 100% my own. Thank you for supporting the brands that I love.

When people first hear of my blog their first question is to ask if I have a culinary background. I tell them how my mother and grandmothers introduced me to cooking in the kitchen at a very young age. Canning, gardening and making homemade recipes was a part of my life and it’s those times that made me enjoy cooking and eating. More often than not I go back to those memories, but tend to forget about the memories or traditions that I’m making with my own kids. It wasn’t until I was making this recipe with my daughter that I realized she too was creating memories with me in the kitchen.

I had her cutting out the circles in the pie crust and while she was doing that I surprised her with an apron, one that had been sitting in our pantry just collecting dust. Her eyes lit up and I knew that it had touched her in a special way to be baking with her mom.

As Thanksgiving approaches many of us have our set traditions, but I’m sharing a new one today with these Raspberry White Chocolate Mousse Pie Stacks. It’s a white chocolate mousse with pureed raspberries folded in it and stacked between two baked pie crusts. I’ve teamed up with Driscoll’s to bring you a new tradition for the Thanksgiving holidays featuring raspberries.

Driscoll’s is a fourth generation, family owned company that has been in the business for over 100 years. They are the LEADING provider for berries of all kinds and we definitely enjoy them in our house. You may already be using them in a dessert, parfait or cereal, but don’t forget they are also great as a stand-alone snack for everyone in the family.

Check out www.driscolls.com/raspberry for more inspiration, recipes and sweepstakes for the holiday months.

ENJOY ~ Meagan

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Raspberry White Chocolate Mousse Pie Stacks

Prep Time: 10 minutes

Cook Time: 6 hours 6 minutes

Total Time: 6 hours 16 minutes

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Ingredients

• 2 ounces white chocolate baking bar
• 1 3/4 cups heavy whipping cream, divided
• 1 refrigerated pie crust
• 1 ¼ cup Driscoll’s raspberries

Instructions

1. In a double broiler over low/medium heat add chocolate and ½ cup heavy whipping cream.  Stir until chocolate has melted and then remove from heat and bring to room temperature.
2. Add 1 ¼ cup of heavy whipping cream to a large mixing bowl.  Whisk about 5 minutes on high speed or until soft peaks form.  Fold in the chocolate mixture.
3. Add raspberries to a blender and puree until smooth.  Strain the raspberries and add 2 tablespoons of the juice to the whipped cream and chocolate bowl.  Fold it in and then slowly whisk for an additional 2 minutes.  Cover the bowl with plastic wrap and place in the refrigerator for at least 6 hours.  
4. Preheat oven to 425 degrees F.
5. Roll out the refrigerated pie crust and using 2 inch biscuit cutters create circles.  Place on a baking sheet and pierce each one with a fork.  Bake in the oven for 6 minutes or until lightly brown.
6. Allow to cool and then top it with a scoop of mousse and then top with an additional pie circle and one more scoop of mousse.  

Optional Toppings: raspberries

Tip: Let mousse sit overnight for best results.

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