Raspberry Vanilla Cream Pie Recipe

Fits a 9-inch/24 cm pie dish

Ingredients:

For the pie crust:

-100 grams butter, cubed

-1 egg

-1 ½ cups all-purpose flour

-1 tbsp sugar

-A pinch of salt

For the vanilla cream filling:

-80 grams vanilla instant pudding

-1 tsp vanilla extract

-1 cup milk

-250 ml heavy cream

For the topping:

-2 cups fresh/frozen raspberries, thawed

Instructions:

For the pie crust:

1) Using a hand/stand mixer, mix butter, sugar, flour and salt together until the mixture is crumbly. Add the egg and mix until big, moist crumbs form.

2) Transfer the mixture to a floured work surface and use a rolling pin to press it to fit a 9 inch/24 cm pie dish.

3) Gently transfer the crust onto the pie dish and press it to its bottom and sides.

4) Pierce the bottom of the crust all over with a fork and freeze for an hour.

5) Line the crust with aluminum foil/parchment paper and spread pie weights on top (you can use designated pie weights or just dry beans). Bake in an oven preheated to 356° F/180° C for 25-30 minutes, or until golden. Let cool completely before filling.

For the vanilla cream filling:

1) Using a stand/hand mixer, mix heavy cream, milk, vanilla extract and vanilla instant pudding for 4-5 minutes, until medium peaks form.

2) Evenly spread the cream onto the baked pie crust.

For the topping:

1) Decorate the top with raspberries.

2) Store the pie in the refrigerator in a sealed container for up to a week.