Raspberry Goddess Pie | DonalSkehan.com, Think cheesecake with a twist!
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Raspberry Goddess Pie

September 15

This recipe is adapted from an old Swedish cookbook which I found in the basement of Sofie’s grandmothers house. This pie is wonderfully moist and has a tasty crust. You can adapt it with any berries you wish.

  • serves Serves 8
  • time 60 mins


  1. 1. Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough. Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes.
  2. 2. Preheat the oven to 225˚C/450°F/Gas Mark 8. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.
  3. 3. Bake in the oven for 15 minutes. Then lower the heat to 150˚C/300°F/Gas Mark 4 and bake for a further 15 minutes. Allow to cool and serve slices with vanilla ice cream.


225g of plain flour

125g of caster sugar

125g of butter

1 tsp of vanilla extract

1 tsp of baking powder

250g of raspberries

200ml of creme fraiche

Vanilla ice cream to serve


You'll Need

Food processor

Lined baking tin with a removable base

Medium mixing bowl