Raspberry 'Mores Pie

Ingredients

Directions

1. 1

   Mix flour, icing sugar and salt in a mixing bowl. Add 100 g butter in pieces and egg and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

2. 2

   Then spread the dough evenly in a greased pie mould (24 cm ∅) and shape into a smooth base with your hands. Press the dough up at the edge. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas. Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes, remove from oven. Remove paper and dry peas. Bake at the same temperature for another 8 minutes. Remove the base from the oven and let it cool down

3. 3

   Raspberries selected. Halve and squeeze the lemons (100 ml lemon juice). Puree 250 g raspberries with some lemon juice and pass through a sieve. Bring lemon-raspberry puree to the boil with sugar, 75 g butter and lemon juice, except for about 1 tbsp. Stir the starch and 8 tbsp. water until smooth, thicken the puree with it and let it simmer for about 1 minute while stirring. Remove from the stove. Mix egg yolks and 2 tbsp. hot cream, then stir into the remaining cream. Pour the cream into the tin and bake again at the same temperature for about 12 minutes

4. 4

   Take them out, spread the marshmallows on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 8 minutes until the marshmallows are golden brown. Take them out and let them cool down. Sprinkle the rest of the raspberry puree