Raspberry White Chocolate Pie - cooking recipe

Ingredients

1 frozen pie shell
5 ounces white baking chocolate
1 cup sour cream
2 pints raspberries

Preparation

Rinse the raspberries and let them dry completely.
Cook the pie shell in the oven. Cool.
Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
Pour chocolate mixture over the berries.
Cover the top of the pie with the berries you reserved.
Refrigerate for at least 60 minutes.