Raspberry pie

Name: Raspberry pie
Prep time: 55 min
Cook time: 35 min
Yield: 6
Cuisine: Desserts
Ingredients: 750 ml (3 cups) of ripe raspberries; 1 package of shortcrust pastry; 180 ml (3/4 cup) of fresh cooking cream; 45 ml (3 tablespoons) of powdered sugar; 1 package of vanilla sugar; 2 eggs; Few mint leaves

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Author: Crazy Leeks

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Preparation 20

Baking 35

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

750 ml (3 cups) of ripe raspberries
1 package of shortcrust pastry

For the garnishing:

180 ml (3/4 cup) of fresh cooking cream
45 ml (3 tablespoons) of powdered sugar
1 package of vanilla sugar
2 eggs
Few mint leaves

Preparation

Side-by-side mode

Spread shortcrust pastry over a pie mould.
Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
While baking, wash raspberries, dry them, and remove their centrepiece.
When the pie is almost cooled down, pour raspberries tightly over the dough.
Cool down for an hour to let the raspberries macerate with the cream. When the time comes to serve, spread a few mint leaves.