A silky smooth dessert bursting with freshness. An ideal summer treat.
Ingredients
CRUST
- 2 cups (500 ml)Graham crackers, crumbled
- ¼ cup (60 ml)sugar
- ¼ cup (60 ml)butter, melted
RASPBERRY FILLING
- 1 cup (243 g)Olympic Organic plain yogurt
- ⅓ cup (80 ml)Olympic organic sour cream
- ½ cup (125 ml)brown sugar
- ⅓ cup (80 ml)flour
- 2 eggs
- 1 tsp (5 ml)vanilla extract
- 3 cups (750 ml)fresh raspberries
Preparation
- Preheat oven to 180°C (350°F).
- To make the crust, combine all the ingredients in a bowl and press into an 8-inch (20 cm) pie plate.
- Set aside.
- For the filling, whisk together all the ingredients except the raspberries, until smooth. Carefully add the raspberries.
- Pour the filling over the crust.
- Bake for about 45 minutes or until the center is almost set.
- Serve hot or cold.
