By Teri Cayton
The Parsons Advocate
Everyone has heard the Dr. Suess Story of The Cat in The Hat, well this past week I woke up around 3 a.m. and I had A Hat from a Cat. Yes Katy Kat had made her way between my head and the headboard and draped herself around my head just like a hat. I will have to say the warmth was quite comforting. Momma Said, “Take your comforts whenever and however you can.”
Raven is still having issues with her little tummy and she has been to the vet at least five times already. I really need to take out pet insurance and see if it would help. She is having fun with Gracie but Amber is still being an “old lady.”
I guess I would be the same way if a rambunctious 2 year old was chewing on my ears and pulling my hair. She will put up with it for a while and then I hear a yelp and Raven beats a fast retreat. Momma Said, “You can only push your luck so far before it comes around and bites you in the butt.”
I want to wish everyone an early Happy Thanksgiving with traveling mercies for all. Stay safe, eat a bunch and enjoy your family and friends. I pray for the world to create peace and harmony amongst everyone and enjoy God’s Grace.
No Bake White Chocolate Raspberry Pie
Graham Cracker Crust
NOTE: You can also use a pre-made graham cracker crust
White Chocolate and Raspberry Filling
- 2 cups white chocolate , chopped
- 1/2 cup cream
- 1/4 cup butter
- 1/4 tsp. vanilla paste
- 1 cup fresh raspberries
- White chocolate shavings and extra raspberries for garnish
- Butter and line a 9 Inch Cake Pan with 2 layers of cling wrap, allowing extra to hang off the sides. This will ensure you can lift the pie out easily once set. Set aside.
- In a large bowl combine the Graham cracker crumbs and melted butter. Using a spatula stir until the Grahams are fully coated and have absorbed all the butter.
- 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.
- 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. Once melted, whisk in the vanilla paste until smooth.
- 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.
- Gently pour the white chocolate filling over the raspberries. Carefully transfer the pie to the fridge to set until firm, this will take a minimum of 8 hours but I like to leave it overnight.
- 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.
- To 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 it. Slice and enjoy!