Friday, July 6, 2012

Allergy free berry cream pie recipe

  • 300g Orgran biscuits of your choice
  • 1 tbs caster sugar
  • 150g Nuttlex, melted
  • 180g plain goat’s cheese, beaten
  • ½ cup icing sugar
  • ¼ tsp vanilla essence
  • ¾ cup half and half goat’s milk and plain goat’s cheese, whipped
  • cup sugar
  • ¼ cup cornflour
  • ½ cup water
  • Juice of 1 lemon
  • 4 cups berries

  • Line base of a 20cm spring-form tin with baking paper.
  • In a bowl, crush and beat biscuits until fine crumbs (or process).
  • Add sugar and Nuttlex and beat until evenly combined.
  • Press mixture firmly into the base and 3cm up sides of tin.
  • Refrigerate.
  • In a small mixing bowl, beat plain goat’s cheese, icing sugar and vanilla until smooth.
  • Mix in half of the half and half cream until thoroughly combined
  • Then fold in remaining half and half cream very gently.
  • Spread evenly into pie shell.
  • Refrigerate.
  • In a large saucepan, combine the sugar, cornflour, water and lemon juice with a whisk until smooth.
  • Stir in berries.
  • Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened.
  • Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling.
  • If you'd like, keep about a tablespoon of seeds in the filling for texture and appearance.
  • Cool the berry mixture to room temperature.
  • Then spread the mixture over the goat’s cheese layer.
  • Refrigerate until cold and solid.
  • Filling will thicken as it sets.


  1. Replies
    1. This was the one for Henry's birthday but for some reason it disappeared from the blog. Replaced and a cherry pie to follow.