Allergy free berry cream pie recipe

Ingredients

• 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
• ⅔ cup sugar
• ¼ cup cornflour
• ½ cup water
• Juice of 1 lemon
• 4 cups berries

Method

• 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.