If you have visited my blog before you will know that I love pie. Since it will soon be summer (although the weather doesn’t seem to know that yet) all those tasty berries will be ripening, looking almost as enticing as baked goods. Almost.
This boozy pie is perfect for a summer afternoon tea party. All your friends will be commenting on how strange and lovely it is. I know my family was. I think it looks like the pie version of an Iced VoVo. Who could say no to something this pretty?
It may be packed full of raspberries and vodka but that doesn’t mean you will be sitting down for an hour afterwards nursing your food baby. It is quite low in both sugar and fat so you can still look fantastic in your swimsuit.
For a version that the kids can eat, just swap the vodka for the same amount of brewed fruit tea. I like Fruitalicious Tea by T2. I have tested this out and it works perfectly, it is slightly sweeter and I did eat it for breakfast.
1 cup crushed plain biscuits (vegan or dairy free)
1/2 cup desiccated coconut
2/3 cup plain flour
1/4 cup raw sugar
Zest of one lemon
1/3 cup coconut oil (melted)
2 cups raspberries
40ml raspberry vodka
20ml vanilla vodka
2 tablespoons raw sugar
1/4 cup water
1/2 sachet powdered gelatin
1/2 can full fat coconut cream
2 teaspoons vanilla extract
1 teaspoon custard powder
1/3 cup water (or coconut water)
1 1/2 tablespoons icing sugar
1/2 sachet powdered gelatin
- Preheat oven to 170 Degrees Celsius.
- Grease a 9 inch pie dish with coconut oil then line with baking paper.
- Place crushed biscuits, desiccated coconut, plain flour and lemon zest in a medium bowl and combine.
- Melt together the coconut oil and sugar together and allow to cool slightly. Add the egg and mix well.
- Press into the pie dish and prick with a fork.
- Place in the freezer for 5 mins.
- Take out of the freezer and bake for 20 mins.
- Place the raspberries, vodka, water and sugar into a saucepan and cook on a medium heat until raspberries are soft. Mash the raspberries with a fork so there are no chunks. Put in the gelatin and stir well. take off the heat.
- Allow to cool in a heat proof bowl for 5 minutes then put in the refrigerator for 30 mins.
- Place the coconut cream, water, icing sugar, custard powder in a saucepan and whisk to combine. Cook on a medium heat for 7 minutes, stirring constantly.
- Add the gelatin and stir well to combine.
- Take off the heat and add vanilla essence.
- Allow to cool for 5 mins in a heat proof bowl before placing in the refrigerator for 20 mins.
- Stir the raspberry filling and pour into the pie crust. Smooth out.
- Pour or spoon over the coconut topping and smooth out. Be careful not to bring the red through the coconut.
- (Optional) Sprinkle desiccated coconut on top and refrigerate overnight.