Raspberry honeycomb pie
Preparation time: 30 mins plus
30 mins chilling, 4 hours freezing
Cooking time: 5 mins
Serves 12
250g packet malt or plain biscuits
85g butter, melted, plus extra
to grease
500ml vanilla ice-cream
400g raspberries
140g honeycomb (see recipe
page 52), broken up
CARAMEL SAUCE
150ml double cream
½ cup brown sugar
75g butter, chopped
Pinch of sea-salt flakes
1 Pulse biscuits in a food processor
until fine crumbs form. Add butter,
pulsing to combine. Grease and line a
22cm loose-bottomed fluted tart tin
and line with baking paper. Press
crumb mix into base and sides of tin.
Place in fridge for 30 minutes to chill.
2 Remove ice-cream from freezer
20 minutes before ready to use.
Reserving a handful, put raspberries in a
large bowl and lightly crush ½ with back
of a fork until juicy. Put softened ice-
cream in a separate large bowl and
mash with back of a spoon. Add
raspberries and ½ of honeycomb to ice-
cream, then ripple together with fork.
3 Spoon ice-cream mixture into tart
case, smoothing out to edges. Top
with reserved raspberries and
remaining honeycomb, pushing a
little into ice-cream layer. Freeze for
4 hours or until frozen solid.
4 To make caramel sauce, put
cream, sugar, butter and salt in a
saucepan over a medium heat and
bring to a simmer. Simmer for 5
minutes or until thickened. Cool before
serving with slices of pie.48 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au
Raspberry
honeycomb pie
Keep your cool with an easy
no-bake pie filled with ice-
cream, fresh raspberries and
chunks of honeycomb.Top it off with
a drizzle of thick
caramel sauce!Embrace warm sunny days with
fresh and juicy summer berries