Raspberry Sherbet Pie Bars
Raspberry Sherbet Pie Bars
Everyone always wants their piece of the pie. We’ve just made it a lot easier for you by turning our raspberry sherbet pie into bars! This pie is a favorite of ours in the summertime, when the raspberries are ripe. On many summer nights in Utah, this creamy frozen treat has provided a sweet relief to the heat. The conversion to bars seemed like a natural transition, as it’s much easier to grab a small piece when you just can’t take the warm temperatures anymore. We recommend having these on hand in the freezer all summer long.
Ingrediënten
yield: 16 bars
filling
- 12 oz 336 g fresh raspberries plus 3 oz (84 g) fresh raspberries (optional), divided
- 1 cup 240 ml pure maple syrup
- ÂĽ cup 60 ml fresh lime juice
- Âľ cup 180 ml full-fat coconut milk or nut milk of choice
- 1 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1½ cups 360 ml dairy-free vanilla yogurt
crust
- ½ cup 114 g grass-fed butter, softened
- â…“ cup 63 g maple sugar
- 1 tsp pure vanilla extract
- 1 cup 133 g cassava flour
- ÂĽ tsp fine sea salt
Instructies
- To make the filling, combine 12 ounces (336 g) of the raspberries, maple syrup and lime juice in a large saucepan over medium-low heat.
- Bring the mixture to a gentle simmer and cook it for about 10 minutes, stirring it occasionally.
- You want the raspberries to begin to break apart.
- Place a fine-mesh sieve over a large glass bowl and pour the hot liquid into it, so that you can strain out the raspberry seeds.
- Once the raspberry liquid is strained, add the coconut milk, salt and vanilla.
- Place the mixture in the refrigerator for about 1 hour to cool slightly.
- Remove the mixture from the fridge and add the yogurt.
- Whisk the ingredients well to combine them, then cover the bowl and allow the mixture to chill in the fridge for a minimum of 4 hours, or overnight for the best results.
- To make the crust, preheat the oven to 350°F (177°C).
- Prepare a 9 x 9–inch (23 x 23–cm) baking pan by lining it with parchment paper on the bottom and up the sides.
- Set the baking pan aside.
- In a medium bowl, combine the butter, maple sugar and vanilla.
- Use a hand mixer to whip the ingredients together for 45 to 60 seconds, until they are combined and fluffy.
- Add the cassava flour and salt to the butter mixture and mix the ingredients again for 30 to 45 seconds, until the dough comes together.
- It will be crumbly, but don’t worry.
- Press the dough evenly into the bottom of the prepared baking pan, then bake the crust for 13 to 15 minutes, or until it is just beginning to brown.
- Remove the crust from the oven and, while it is still warm, place a piece of parchment paper carefully on top of the crust and press down slightly on the crust’s entire surface with a flat-bottomed glass.
- Then remove the top piece of parchment paper and allow the crust to cool completely in the pan.
- To assemble the pie bars, freeze the raspberry mixture in your ice cream maker according to the manufacturer’s instructions.
- If you are adding the optional remaining 3 ounces (84 g) of fresh raspberries, pour the frozen raspberry yogurt into a bowl and stir in the fresh raspberries to combine them with the yogurt base and break them apart.
- Pour the entire mixture into the prepared crust and place the pie in the freezer to firm up for at least 6 hours; for the best results, freeze the bars overnight.
- To serve the pie bars, take the bars out of the freezer about 15 minutes ahead of time, so it’s easier to slice.
- Slice the bars into 16 pieces and serve them.
- Store any leftovers in the freezer for up to 1 month.
