• 2 1/2 Cups plain cookies such as Lorna Doon
  • 6 Tablespoons butter, melted
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 2 Packages (8 ounces each) cream cheese at room temperature
  • 1/4 Cup sugar
  • 1 Tsp. vanilla extract
  • 1 Cup heavy cream
  • 3/4 Cup pistachios, toasted and ground
  • 1/2 Cup heavy cream
  • 1 Tbsp. sugar
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 2 Tablespoons pistachios, chopped
  1. In a food processor pulse your cookies until they resemble fine crumbs. Pour in the melted butter and pulse until your mix starts to come together. Press the cookie base into the bottom and sides of a 9-inch pie tin (or springform tin). Place in the fridge to set.
  2. Puree the raspberries in a blender or pass them through a sieve. Pour the raspberry puree on top of the pie crust. In the food processor blend the cream cheese, sugar and vanilla extract until smooth and there are no lumps. Add the heavy cream, and continue to whip up until your mix thickens slightly. Fold in the toasted, ground pistachios. The more they are ground the better the flavor will be throughout the pie. Pour the pie filling into your prepared crust. Use a spatula to smooth out the top. Refrigerate for about an hour or until set.
  3. Decorate your pie with heavy cream whipped with 1 tablespoon sugar, fresh Driscoll’s raspberries, and chopped pistachios. You can keep your pie refrigerated for up to four days.