10 servings
Preheat oven to 350°F. In a previously greased 9-inch baking pan, put the pie crust, which must be stretched around the edges. Put the baking pan in the oven for 15 minutes or until brown. Set aside.
Heat the cream in a pot, once it boils, add to a bowl where you previously put the chopped white chocolate and orange zest, stir well until the chocolate melts, keep stirring until obtaining a shiny, non-dull mixture. Once you have a cream, pour on the baking pan with already cooked dough, and add golden raspberries over the chocolate cream (leave ½ cup for decoration). Chill for one hour.
Once the pie is cold, decorate with golden raspberries and minced mint.
