desserts-baking

4th of July American Pie

June 29

You’ll be saying bye bye to this American pie because it doesn’t hang around long! A sweet biscuit base filled with a creamy, lemony filling and topped with your favourite summer berries – flag arrangement optional!

15 mins + chill time
Serves 8

Method

In a medium sized bowl combine the digestives and the melted butter, mix until combined then tip into a 9” x 1” pie tin with a removable base. Press the mixture into the base and sides of the tin evenly. Cover and place in the fridge while you prepare the filling.
Beat the mascarpone and cream cheese with the sugar and lemon rind until evenly combined, make sure not to over beat. Remove the base from the fridge and fill with this cheese mixture.
Decorate the top left quarter of the pie with the blueberries and arrange the raspberries in strips in the remaining section, pressing down slightly into the filling. Refrigerate for an hour or until it is firm. Place the white chocolate stars on the blueberries and serve.

For the base:

4 cups digestive biscuits (Graham crackers), finely blitzed

1 stick butter plus 1 tbsp, melted

For the filling:

13 oz mascarpone

13 oz cream cheese

1/2 cup sugar

Finely grated zest of 1 lemon

To serve:

3/4 cup blueberries

2 cups raspberries

White chocolate decorative stars

For the base:

300g digestive biscuits, finely blitzed

125g butter, melted

For the filling:

375g mascarpone

375g cream cheese

100g sugar

Finely grated zest of 1 lemon

To serve:

75g blueberries

250g raspberries

White chocolate decorative stars

You'll Need

Medium bowl

9” x 1” pie tin with a removable base

Electric whisk

If you make this recipe, be sure to tag your photo #DonalSkehan

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