Raspberry Cream Pie Recipe
I have always loved raspberries just like my lat mother did. They featured in my wedding breakfast of course. As I return to hosting dinner parties, I can highly recommend this amazingly tasty and colourful recipe for raspberry cream pie.
PREP TIME: 25 mins (plus freezing and chilling overnight)
SERVES: 8-10
FOR THE CRUST:
200g dates
150g oats
150g maple syrup
2 tsp cinnamon
2 tsp cocoa powderFOR THE FILLING:
1 pack Violife Creamy Original (available at Asda, Tesco, M&S, Coop, Waitrose, Ocado, RRP £2.50)
1 can full fat coconut cream, chilled overnight
300g raspberry pureeTOPPINGS:
Fresh raspberry
Fresh strawberry
1 orange
Mint leaves
Lemon zest
SERVES: 8-10
FOR THE CRUST:
200g dates
150g oats
150g maple syrup
2 tsp cinnamon
2 tsp cocoa powderFOR THE FILLING:
1 pack Violife Creamy Original (available at Asda, Tesco, M&S, Coop, Waitrose, Ocado, RRP £2.50)
1 can full fat coconut cream, chilled overnight
300g raspberry pureeTOPPINGS:
Fresh raspberry
Fresh strawberry
1 orange
Mint leaves
Lemon zest
DIRECTIONS:
- For the crust: place all the crust ingredients in a food processor and pulse until a paste forms. Scoop the mixture and press into a lined and greased 20cm springform cake tin. Refrigerate for 15 minutes.
- Meanwhile make the filling by whisking the top part of the coconut cream in a mixer with the Violife Creamy until fluffy and creamy. Add the raspberry puree.
- To assemble, pour the filling over the crust. Place in the freezer to set.
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