Raspberry Cream Pie - Serves 6

Today it's national Raspberry cream pie! I must be living under a rock because i have never heard of the creamy pud. The base is a crunchy biscuit base, with a savory note as it has a hit of salt, filing with a creamy sweet vanilla set custard. Topped with whipped cream, icing sugar and frozen berry bit. Delicious! Any fruit could be substituted for the raspberries. I use frozen raspberries as they are alot cheaper, but fresh ones would taste just as good.

Ingredients:

Biscuit Base
15 Nice Biscuits, finely ground
70g Butter, melted
1/4 cup Sugar
1/4 teaspoon Salt
Filling
4 Egg yolks
3/4 cup Sugar
1/4 cup Cornflour
1/2 teaspoon  Salt
2 3/4 cups Milk
1 Vanilla bean, split and scraped
40g  Butter, room temperature, cut into chunks
20 Frozen Raspberries, thawed ( or fresh if available)
1 cup Thickened cream
2 tablespoons Icing sugar

Method:

Biscuit base:  Preheat your oven to 175'c. Pulse Nice biscuits in you thermocook until it looks like crumbs add melted butter, sugar, and salt and process on speed 4 until combined. Press mixture into bottom and up sides of a 22/23cm pie dish. Freeze for 10 minutes. Bake until slightly darker, around 15mins minutes. Let cool completely on a wire rack.

For the filling: To your thermocook bowl add the sugar, salt and cornflour mix n speed 10 for 10 secs. Add egg yolks, milk and vanilla. Mix on speed 4 at 90 degrees for 7mins 30secs. Sieve custard into a  bowl and stir in butter until melted. Let custard cool, stirring occasionally for about 10 Minutes. Pour custard into cooled base. Scatter 1 cup of raspberries on top of the custard evenly ( or you can stir the raspberries straight into the custard). Refrigerate until set, at least 3/4 hours.
Whip cream with icing sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries (the frozen left over little bits work well here). Dust with icing sugar for the extra sparkle.

Serve with my Berry Coulis (Click here for the recipe)