The recipe reviewed here appears on Page 11 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Raspberry Cream Pie with Coconut Crust
Easy as pie – truer words couldn’t be spoken about this recipe, which requires minimal preparation and no baking.
What we thought: It was love at first lick when I sampled the filling as I cleaned up. It was fresh, sweet and creamy. It was all I could do to not grab a spoon and eat the pie before chilling it the required two hours or bringing it to the office as promised.
My co-workers were happy to see the raspberry dessert, and each complimented the flavor of the fresh fruit. The critic in me, though, thought the sweetness of the shortbread coconut crust overpowered the filling.
Tips: Use the wrapper of the butter, clean side up, to help press the crust dough into the pan. Also, rather than use a spoon for the raspberries, I found the bottom of a glass to work more efficiently.
Note: This recipe could easily take three packages of raspberries – one for the filling and two for garnish/topping – making it a pricey pie by my standards.