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Fine dining

Raspberry Cream Pie

This raspberry cream pie recipe is just perfect! Super delicious and made with Violife Creamy Original. Be prepared; a slice is never enough!

  • preparation timePrep time25 minutes
  • DifficultyMedium
  • servingsServings25 portions
Tea
Dinner
Dessert
Dessert
recipe image Raspberry Cream Pie
FOR THE CRUST:
  • 200 g dates
  • 150 g oats
  • 150 g maple syrup
  • 2 tsp cinnamon
  • 2 tsp cocoa powder
FOR THE FILLING:
  • 1 pack Violife Creamy Original
  • 1 can full fat coconut cream, chilled overnight
  • 300 g raspberry puree
TOPPINGS:
  • fresh raspberry
  • fresh strawberry
  • 1 orange
  • mint leaves
  • lemon zest
  1. For the crust: place all the crust ingredients in a food processor and pulse until a paste forms. Scoop the mixture and press into a lined and greased 20cm springform cake tin. Refrigerate for 15 minutes.
  2. Meanwhile make the filling by whisking the top part of the coconut cream in a mixer with the Violife Creamy until fluffy and creamy. Add the raspberry puree.
  3. To assemble pour the filling over the crust. Place in the freezer to set.

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