Frozen Blackberry Pie.
Frozen Blackberry Pie is a must if you have freshly picked blackberries!
Crust
- 2 cups coarsely crumbled cookies
- 3 tablespoons canola oil
Filling & Topping
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1 cup nonfat vanilla Greek yogurt
- 3 cups blackberries, divided
- 2 teaspoons lemon zest
- To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
- Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
- Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
INGREDIENTI
Per la crosta:
- 2 bicchieri di biscotti sbriciolati
- 3 cucchiai di olio di semi
Per il ripieno:
- 3/4 bicchiere di panna
- 1/3 bicchiere di zucchero
- 1 bicchiere di yogurt greco bianco o vaniglia
- 3 bicchieri di more
- 2 cucchiai di scorza di limone
Preriscaldate il forno a 180°. Frullate i biscotti e aggiungete l’olio, mescolate il composto poi stendetela con le dita sul fondo di una forma per le torte. Infornate per 10 minuti e lasciate raffreddare.
In una ciotola montate la panna. Quando inizia a raffermarsi aggiungete lo zucchero fino a quando è perfettamente montata. Aggiungete delicatamente lo yogurt.
Frullate poi 2 bicchieri di more e uniteli al composto di yogurt aggiungendo anche la scorza di limone.
Riempite la forma con il composto e decorate con le restanti more. Congelate per circa 5 ore.
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