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 puree
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 puree
TOPPINGS:
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.
Kate Davis-Holmes
Award-winning writer, blogger, social media consultant and charity campaigner. Social Media Manager for BritMums, the UK's largest parent blogging network Freelance clients include Firefly Communications and Save the Children UK. Works with brands on marketing projects. Examples include Visit Orlando, Give As You Live, Coca-Cola and Kodak. Cambridge Law graduate with many years experience working across three sectors in advice, media relations, events, training and project management. Available for hire at affordable rates.
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