Pink Pie!

Made a version of key lime pie yesterday. Without the limes but with raspberry and white chocolate... So Pink Pie was born! It's a kind of baked mousse non cheesy cheesecake thing and really rather yum.

Ingredients:
Base - 160g gingernuts and 160g digestives, smashed up in a bag (or blitzed in a processor if you have one) plus 100g melted butter
Topping - 4 eggs, separated, one tin (400g ish) condensed milk, 200g raspberries (half pureed, half whole), 100g chopped white chocolate, 50g caster sugar, 1/2 tsp cream of tartar

Method:
Mix the biscuit crumbs into the butter and press firmly into the base of a 9" springform tin. Fridge it until set. Preheat a (fan) oven to 160.

Meanwhile, mix the egg yolks, condensed milk and raspberry puree until just combined. Separately whisk the egg whites with the sugar and cream of tartar until stiff and meringue-like.

Then, scatter the chopped chocolate and whole raspberries over the base. sacrifice 1/3 of the egg whites and beat well into the yolky mixture. Then gently fold the rest of the whites into the pink yolky stuff until just combined.

Pour over the base, and bake for 25 mins until just a faint wobbliness remains in the centre. Leave until pretty cool, then extricate from the tin (carefully!) and fridge it until you serve. Decorate with white chocolate ganache, chocolate curls or fresh raspberries (or even better all of the above!!).