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Cloudy raspberry pie recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Easy no-bake summer dessert - light, airy, and delicious. Just whip and chill.
Ingredients:
  • 200g granita biscuits
  • 70.95 gm caster sugar
  • 100g butter, melted
  • 600ml tub thickened cream
  • 1 x 85g pkt Jelly Crystals Raspberry
  • 2 x 250g cream cheese, at room temperature, chopped
  • Fresh raspberries, to serve
Instructions:
  • In a food processor, pulse the biscuits and 1 tablespoon of sugar until finely chopped. Add the butter and pulse until well combined. Press the mixture evenly onto the base and sides of a 20cm round glass or ceramic pie dish with a depth of 3cm. Chill in the fridge for 30 minutes.
  • In a small saucepan, heat 1/3 cup of cream over medium heat until it simmers. Stir in the jelly until dissolved. Let it cool slightly before using.
  • With an electric mixer, blend cream cheese and remaining sugar until silky. Slowly mix in jelly mixture until incorporated. Gradually pour in 1 1/3 cups of the remaining cream. Beat until mixture is smooth and thickened. Spread the mixture onto the prepared biscuit base. Chill in the fridge for 3 hours until firm.
  • Whip the remaining cream with an electric mixer until soft peaks form. Spread the whipped cream over the pie and garnish with fresh raspberries before serving.

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