original

Cloudy Raspberry Pie

Try this light and airy dessert this summer, no baking needed just whip and chill.

This recipe is brought to you by Taste

4h 10 min
PREP TIME
7
INGREDIENTS

PREPARATION

  • 1 Place the biscuits and 1 tablespoon of the sugar in a food processor and process until finely chopped. Add the butter and process until combined. Press the mixture evenly over the base and side of a 3cm-deep, 20cm (base measurement) round glass or ceramic pie dish. Place in the fridge for 30 minutes to chill.
  • 2 Place ⅓ cup of the cream in a small saucepan and heat over medium heat. Bring to a simmer. Add jelly and stir until dissolved. Set aside to cool slightly.
  • 3 Use an electric mixer, beat cream cheese and remaining sugar until smooth. Gradually beat in jelly mixture until combined. Gradually add 1 1/3 cups of the remaining cream. Beat until mixture is combined and thickened. Spoon the mixture into the prepared biscuit base. Place in the fridge for 3 hours or until set.
  • 4 Using an electric mixer, beat remaining cream until soft peaks form. Top the pie with cream and top with fresh raspberries. Serve.