Frozen raspberry honeycomb pie

Frozen raspberry honeycomb pie

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Cooking time

Prep: 30 mins Cook: 5 mins plus chilling time

Skill level

Easy

Servings

Serves 12

A sweet treat, packed with ice cream, honeycomb and raspberries to satisfy any sweet tooth.

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
411
protein
4g
carbs
40g
fat
27g
saturates
16g
fibre
2g
sugar
35g
salt
0.3g

Ingredients

  • 250g caramel biscuits, such as Lotus or Speculoos
  • 85g butter, melted
  • 500g tub vanilla ice cream
  • 400g raspberries
  • 150g honeycomb, broken up
  • 150ml pot double cream
  • 100g muscovado sugar
  • 75g butter

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Method

  1. Put the caramel biscuits in a food processor and blitz to crumbs. Add the melted butter and blitz again until well combined. Use the biscuit crumbs to line a deep 22cm fluted tart tin, pressing the crumbs into the base and up the sides with the back of a spoon until really compact. Chill for 30 mins while you prepare the filling.
  2. Remove the ice cream from the freezer 20 mins before you’re ready to use it. Tip the raspberries into a bowl, reserving a handful, and lightly crush about half with the back of a fork until juicy. Once the ice cream has softened, tip into another bowl and mash with the back of a spoon until pliable but not totally defrosted. Add the raspberries and half the Honeycomb, then ripple together.
  3. Remove the tart case from the fridge and tip the raspberry ice cream mixture into the centre, smoothing out to the edges. Top with the reserved raspberries and honeycomb, pushing them down into the ice cream layer a little, then freeze for 4 hrs until frozen solid.
  4. To make a caramel sauce, put the cream, sugar and butter in a saucepan with a good pinch of salt, and bring to a simmer. Bubble for 5 mins until it’s the consistency of caramel, then cool for 2 mins before serving with slices of the pie. Will keep for 1 week.

Recipe from Good Food magazine, August 2014

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Comments

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edigweed's picture

Fantastic dessert! This was so lovely and went down so well, I will definitely be making this again! I used Cadburys Crunchies which added some lovely milk chocolate! Highly recommended!

carolinedownes's picture

Agree with those for whom the honeycomb was sticky rather than crispy. Tastes okay but not good texture. By the way if I want to shop at Marks & Spencer your immoveable advert does not tempt me it is quite simply in the way and very annoying.

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