This uncooked pie from Lucy Waverman’s Fast & Fresh Cookbook published by Firefly Books was a big hit.
| 1 1/2 cups | chocolate wafers, crushed (about 30) | 375 mL |
| 1/4 cup | icing sugar | 50 mL |
| 1/3 | cup butter, melted | 75 mL |
Filling:
| 2 cups | frozen raspberries, thawed | 500 mL |
| 1/3 cup | granulated sugar | 75 mL |
| 3 tbsps | lemon juice | 45 mL |
| 2 tbsps | cornstarch | 30 mL |
| 4 | fresh peaches, peeled, thinnly sliced | 4 |
Combine crushed wafers, icing sugar and butter in a medium bowl and mix well. Gently press the wafer mixture into a 9-inch (23 cm) tart pan. Chill until ready to fill. To make the filling puree raspberries in a blender or food processor. Combine raspberries, sugar, lemon juice and cornstarch in a medium pot. Stir over medium-high heat for 4 minutes or until very thick. Stir the peaches into the raspberry puree. Pour into the crust and chill until firm about 1 hour. Pipe with whipping cream if desired. Serves 8.
