- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 8
Ingredients
- Crust
- 1 1/4 cups
- Shortbread cookies, crushed into crumbs
- 160 g
- 1/3 cup
- unsalted butter, melted
- 75 g
- 1/4 tsp
- salt
- 1 ml
- Coulis
- 1 cup
- fresh or thawed raspberries
- 135 g
- 1/4 cup
- sugar
- 55 g
- Filling
- 1 block
- cream cheese, softened
- 250 g
- 1/2 cup
- sugar
- 105 g
- 1/2 tsp
- vanilla extract
- 2.5 ml
- 3/4 cup
- 35% whipping cream
- 180 ml
- 2 cups
- fresh raspberries
- 270 g
Method
Step 1
Crust: With the rack in the middle position, preheat the oven to 180°C (350°F)
Step 2
In a bowl, combine all of the ingredients. Press the crust evenly along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom.
Step 3
Bake for 12 minutes or until golden. Let cool.
Step 4
Coulis: Meanwhile, in a blender, purée the raspberries and sugar until smooth. Transfer to a sieve set over a bowl. Strain the purée, pressing down with the back of a ladle. Compost the residue. Cover the bowl and refrigerate until ready to serve.
Step 5
Filling: In a bowl, whisk the cream cheese, sugar, and vanilla with an electric mixer until smooth.
Step 6
In another bowl, whisk the 35% cream until semi-stiff peaks form. Delicately fold the whipped cream into the cream cheese mixture using a spatula. Spread the filling out in the cooled crust. Cover and refrigerate for at least 1 hour.
Step 7
Gently stir the fresh raspberries into the bowl of coulis. Spread over the pie. Serve cold.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of pie) :
- Calories:
- 410
- Fat:
- 28 g
- Saturated Fat:
- 17 g
- Carbs:
- 38 g
- Fibre:
- 2 g
- Sugar:
- 25 g
- Cholesterol:
- 85 mg
- Protein:
- 4 g
- Sodium:
- 300 mg
