The Post Recipe
Created | Updated Jul 8, 2009
Pink Pie
For those of us in the northern hemisphere, summer is in full swing, and we're looking for ways to beat the heat. We're also looking for ways to use up all those berries and cherries and other fruits ripening before our eyes. So here's a way to do both... This recipe involves very little baking and few ingredients, and is reasonably low on sugar.
If you don't feel like heating up the oven even for a few minutes, use a prepared pie crust, or make one from biscuit crumbs mixed with melted butter. Otherwise, a shortbread pie crust is a matter of fifteen minutes, and you can bake it in the cool evening.
- 150g / 1¼ cup flour (you can replace up to one third with ground nuts, if you like)
- 80g / 6 tbsp butter or margarine
- 40g / 3 tbsp sugar
Crust ingredients
Knead the ingredients together into a slightly crumbly dough, tip it into a greased pie tin or spring form pan, and just squish it onto the bottom and up the sides with your fingers - no need for rolling! Just make sure there's not too much dough in the angle between the bottom and the side. Bake it for ten to twelve minutes at 175° C / 350° F, and let it cool.
- at least 250g1 raspberries - though it's nicer to be bit more generous
- 200g / 1 cup whipping cream
- 150g / ¾ cup plain yoghurt
- 3 tbsp sugar
Filling ingredients
Set 8 or 12 raspberries aside for decoration. Mix the rest with two tablespoons of sugar, and mash them up with a fork, then stir in the yoghurt. Whip the cream into soft peaks in a separate bowl with the remaining tablespoon of sugar (use vanilla sugar, if you like). Carefully fold it into the raspberries so it doesn't all collapse. Sample the mixture - it should be just right, refreshingly tart, but if your over-sugared taste buds simply can't take it, carefully add just a bit more sugar.
Pour the mixture into the cooled crust, decorate with the leftover berries, and pop the whole thing in the freezer for at least three or four hours, until it's frozen through. Take it out about half an hour before serving, flex the pan to loosen the crust, and then put it into the refrigerator to soften slightly, so there will be fewer ice crystals.
You can use other fruit instead of the raspberries - cherries are charming, gooseberries are grand, peaches are perfect, strawberries are superb, nectarines are nice, bananas are beautiful, even plums are possible. Remember to remove the pits or stones, though. Peel the larger fruit, and chop it into smaller pieces. You'll need to leave the firmer fruits sitting for half an hour or so after you sprinkle them with sugar (and a little lemon juice so they don't go brown) to draw out the juice, then mash them with a potato masher or purée them in a blender if you want a smoother texture. Bananas probably don't need any extra sugar at all, while tarter fruits might need a little more.
Why not be totally decadent and serve this pie for breakfast? It has yoghurt and fruit, so it's practically a health food! 
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