This fruit pie is super delicious and made in no time…
Easy Fruit Pie
- 13 oz. (375) Digestives
- 1/3 cup (75 g) butter
- 1 quantity Lemon Curd
- 14 oz. (400 g) Philadelphia cream cheese
- fresh berries such as blueberries, raspberries, etc.
Put the digestives and butter into a food processor and process until the digestives are finely crushed.
I use two 8-inch (20 cm) pie dishes here, alternatively use one large 11-inch (28 cm) dish instead.
Press the crushed digestives into the bottom and sides of the dish(es), then chill for 20 minutes.
Make lemon curd.
- juice of 1-2 lemons (about 1/2 cup, 100 ml)
- 2 teaspoons finely grated lemon zest
- 1/3 cup (75 g) regular sugar
- 4 egg yolks
- 4 tablespoons (60 g) unsalted butter
Put all the ingredients into a bowl.
Place the bowl over a saucepan of simmering water. Whisk until slightly thickened.
Take the bowl off the heat.
Pour the lemon curd into a jar or glass and leave to cool. Store in the fridge, it will keep well for two weeks.
Put the cooled lemon curd into a mixing bowl with the cream cheese and mix until fluffy.
Spread the lemon cream cheese filling over the pie crust.
Arrange fresh berries over the filling.
Put in the fridge for a few hours or until needed.
Ready to serve!
Wishing you all a wonderful day!
Hugs from me to you.