My husband and I celebrated 6 years of marriage this past Sunday and while we didn’t do much (since we celebrated two weekends ago) I still wanted to make the day special for us both and that is where this Raspberry Tart pie came in. This particular pie is one we have made since we were newlyweds and continues to be a favorite for us each summer to enjoy.
The original recipe comes from Giada de Laurentiis, however I modified hers as her recipe calls for 4 tablespoons of ameretto liquer and 1/2 cup of toasted almonds, coarsely crumbled. Because we wanted to share the pie with our kids we made it a *virgin* pie so to speak and I added mixed nuts as that was what I had on hand in our cabinets. The recipe is just as good virgin or not as we have done both throughout the years.
Here is what you will need:
- 1 ready to bake refrigerated 9-inch pie crust
- 1 in 1/2 cup heavy cream
- 1/2 cup confectioners sugar
- (I used 1/2 cup of mixed nuts, but like I said above original recipe calls for 1/2 cup of toasted almonds, coarsely crumbled)
- 2 (6 ounce) baskets of fresh raspberries (if you pick them) but I used 1 6 ounce store bought raspberrys as these were huge.
- Unsweetened cocoa powder for dusting on top
*As I stated above we wanted a virgin tart pie,but the original recipe calls for 4 tablespoons of ameretto liquer. Makes 6 to 8 servings.
Here is what you need to do to get this pie going:
First of all bake the 9 inch refrigerated pie according to the directions on the package.
While the pie is baking combine your heavy cream and confectioners sugar (and liquer if you decide to use) and beat with an electric mixer until a firm peaks form.
Next take your mixed nuts (or almonds) and fold them or beat them with mixer into the creamy peaks.
When the pie has cooled put the cream mixture into the pie crust and top with raspberries.
When you have your raspberries on top you sprinkle on your dusting of cocoa powder and viola you have a yummy pie.
Have you tried a raspberry tart pie?
What pies have you made this summer?