In a small pot, bring half of the cream (1/4 cup/60 ml) to a boil. Remove from the heat and pour over the chocolate. Let melt for one minute without stirring. Whisk until the ganache is smooth. Add the remaining cream. Cover and refrigerate for 2 hours.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Meanwhile, in a food processor, finely chop the pistachios and the brown sugar. Add the melted butter and combine. Press the mixture into a 9-inch tart pan with a removable bottom.
Bake for 10 minutes or until the pistachios are lightly golden. Let cool completely on a wire rack.
In a bowl, whisk the white chocolate cream with an electric mixer until soft peaks form. Spread on the pistachio crust, leaving ½-inch (1 cm) border intact. Garnish with raspberries. Refrigerate until ready to serve. The pie is best eaten the day it is made.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.