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|
|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.