Happy Victoria Day Canada!! It's a beautiful, sunny and HOT, long weekend here in Canada and we have been enjoying every minute of it. I've set up the sprinkler, we've been enjoying the outdoors with trips to the Farmer's Market and to the waterfront park, in downtown Barrie. With all this heat we've been looking for ways to stay cool, so I decided a luscious, fresh and tart Raspberry Lemon no bake pie, would be the perfect way to go. Since I didn't want to be cooped up in the house forever baking, I went the semi homemade route and took some help from the store.
This pie is phenomenal. The lemon is tart, the rapsberries add a sweet burst of freshness and the sweet graham crust balances it all out. Everyone went nuts for this pie!! Mr.B had 2 pieces and asked if I could teach him how to make this pie, when he grows up. The men inhaled their servings and I've yet to find out if they had a midnight snack, and finished off the pie, last night. This is best if chilled for several hours, or even over night.
Raspberry Lemon Mile-high Pieprintable version
1 pre-made graham cookie crust
1 pkg lemon pie filling (one that must be cooked)
2 egg yolks
1/3 C cold water
2 C boiling water
1 Tbs butter
6 oz fresh raspberries
2 C (500 ml) whipping cream
a splash of vanilla
1/4 C powdered sugar
In a small sauce pot, combine the egg yolks, pie filling mix and cold water; whisk until well combined. Stir in boiling water and cook over Med-High heat, until mixture thickens; cooking an additional 30 seconds. Remove from heat and stir in butter; until incorporated. Transfer to a bowl and cool to room temperature.
Tip: Place bowl on an ice pack and stir every 10 minutes, for a quicker cool down.
In your mixer bowl, pour the cream. Using the whisk attachment, beat cream, on high speed, until it reaches soft peaks. Add in vanilla and slowly add in the powdered sugar, scrapping sides to ensure all is well mixed; beat to stiff peaks. Refrigerate until pie filling is cooled.
To assemble: Spread half of the cooled pie filling into the graham pie shell and spread evenly. Top with raspberries (keeping a few for garnish) and set aside. Fold half of the whipped cream into the remaining pie filling. Spread over raspberries in pie shell.
Place remaining whipped cream into a pipping bag, fitted with a star tip (I used a #30 Wilton tip). Pipe a decorative pattern around the outside edge of the pie and make additional designs in center, if desired. Garnish center of pie with additional berries and refrigerate for at least 1 hrs, to overnight.