Author Notes: It does not get any easier than this! Plus it looks so nice. —Virginie Degryse
pie crust (store bought)
cup heavy whipping cream
teaspoons vanilla extract
cups fresh raspberries, washed and dried
- Bake your pie crust according to package and let it cool completely.
- Mix the heavy whipping cream on high, for 2-3 more minutes, beyond the medium peak. This will be the stiff peak stage. The cream will stand straight up when the beaters are lifter, and will have a very thick consistency. Add the vanilla and combine.
- Put the whipped cream in the pie crust gently and arrange the raspberries on top. You can store it for a little while the fridge before serving, not too long thought because you do not want to dough to get soggy.
- Et Voila, Bon Appétit!