Author Notes
It does not get any easier than this! Plus it looks so nice. —Virginie Degryse
Ingredients
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1
pie crust (store bought)
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1 cup
heavy whipping cream
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2 teaspoons
vanilla extract
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2 cups
fresh raspberries, washed and dried
Directions
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Bake your pie crust according to package and let it cool completely.
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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.
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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.
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Et Voila, Bon Appétit!
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