This raspberry white chocolate monkey bread pie is the kind of pull-apart dessert that creates a moment at the table. Soft, pillowy pieces of dough folded with creamy white chocolate and bright raspberry, baked into a gorgeous shareable pie that everyone digs into together. It’s warm, gooey, sweet with just the right amount of tartness, and impossibly fun to eat. Make it for a weekend brunch centerpiece or a dinner party dessert and prepare for the recipe questions to start immediately.
- Swap: Use fresh or frozen raspberries interchangeably — just pat frozen ones dry so they don’t make the dough soggy.
- Make-ahead: Assemble the monkey bread the night before and refrigerate; bake fresh in the morning for the best pull-apart texture.
- Storage: Cover and store at room temperature for 1 day or refrigerate for up to 3 days; warm in the oven before serving.
- Variation: Swap raspberries for sliced strawberries or mixed berries and swap white chocolate for milk chocolate chips.
- Serving: Dust with powdered sugar and serve with a small bowl of warm raspberry jam for dipping.
Looking for a little sweetness to add to your Mother’s day brunch table this weekend? This raspberry white chocolate pie is the perfect addition, it is so delicious and bursting with raspberry flavor and just enough chocolate to satisfy those taste buds! Take’s only 10 minutes to prepare and 20 minutes in the oven, mother’s everywhere will love this one. 🙂 I also have a blueberry and a strawberry chocolate version of this, you can look under “baking” to find the recipes. Happy Mother’s Day to you all! XO 🙂
Raspberry white chocolate monkey bread pie
Ingredients
- 1-7.5 oz package pillsbury biscuits, the one in the 4 value pack, if you can’t find you can buy the bigger one’s and weigh out
- 1 Tbsp white sugar
- 1 tsp cinnamon
- 1 cup fresh raspberries
- 1/4 cup reduced sugar raspberry jam
- 1.5 Tbsp mini white chocolate chips
Instructions
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Spray a 8 inch round dish and set aside, preheat oven to 350F.
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Cut your 10 biscuits into 4 pieces each.
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Mix your sugar and cinnamon in a bag together, add the cut up dough pieces about 8 at a time and shake well to coat.
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Spread coated dough pieces in the bottom of your dish.
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Spread raspberries out over dough pieces, melt your jam in the microwave for approx 35 seconds and drizzle over the raspberries.
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Bake in the oven for 20-25 minutes, as soon as it is out of the oven sprinkle the mini chocolate chips over top. Cut into 4 pieces, each piece is 8SP on all 3 MyWW programs, 5PP .. You can cut into more pieces if you’d like and adjust the points.
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Nutritional info (not incl berries) Calories.. 197…Fat 3.2g…Saturated fat 0.9g…Carbs 38.7g..Fiber 0.8g…Sugars 15.2g..Protein 3.7g
Do you have any recipes that don’t include bread, pasta, or gluten?