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Here’s a tasty, creamy, raspberry treat that’s ready in a snap! Filled with a generous helping of raspberries and sweet, tangy filling, you can make this easy pie any time!
Fill bottom of pie crust with 1 package raspberries. Set aside.
Pour 1 ¼ cups heavy cream into the bowl of a stand mixer. Add 1/2 cup sugar. Add 1/2 teaspoon almond extract (add more almond extract as desired). Whisk on high speed until stiff peaks form (try not to overmix) Set aside whipped cream mixture. Place 1 packet cream cheese into a separate bowl. Beat cream cheese until smooth and even. Add cream cheese to whipped cream mixture. Whisk at medium speed until pie filling is completely smooth. Spread filling evenly over berries inside pie crust.
Top pie with remaining raspberries in a circular pattern starting in centre. Melt chocolate gradually in microwave or on double boiler until silky smooth. Drizzle chocolate decoratively over raspberries. Garnish with fresh mint sprigs if desired. Serve immediately.
1 purchased prepared pie crust of choice
3 punnets Driscoll’s raspberries, divided
1 ¼ cups heavy cream
½ cup sugar
½ teaspoon - 1 teaspoon almond extract
1 packet cream cheese, softened
170g milk chocolate or semi-sweet chocolate, melted
fresh mint sprigs, optional