Yo­gurt jelly pie

Easy Cook - - WEEKEND BAKING -

Serves 6- 8 Prep 15 mins plus 1-2 hrs thick­en­ing and overnight set­ting

Cook 10 mins

175g di­ges­tive bis­cuits (about 11-12) 135g pack of straw­berry jelly cubes 340g low-fat Greek yo­gurt 1 Heat oven to 220C/200C fan/gas 6. Line the bot­tom and sides of a round 20cm cake tin with bak­ing parch­ment. Make sure the pa­per fits ex­actly, as the jelly will mould to its shape. Put the di­ges­tive bis­cuits in a zi­plock bag, make sure it’s sealed and bash them into crumbs us­ing a rolling pin. Take out a small hand­ful of the mix­ture and set aside (this is to dec­o­rate the pie). Pour the rest into a mix­ing bowl. 2 In a sep­a­rate bowl, pre­pare the jelly fol­low­ing pack in­struc­tions – but don’t add the cold wa­ter, just the boil­ing wa­ter. So you should be adding half the liq­uid it tells you to. 3 Add 3- 4 tbsp of the con­cen­trated jelly mix­ture to the bis­cuits to help bind them to­gether. Tip them into the pre­pared tin, us­ing a spoon to flat­ten them down and get rid of any gaps – you don’t want any holes for the yo­gurt to seep out. Bake the bis­cuit base for 10 mins, then set aside to cool. 4 Add the yo­gurt to the jelly and whisk un­til lump-free. Put the mix­ture in the fridge for 1-2 hrs to thicken a lit­tle. Once it’s reached the con­sis­tency of thick cus­tard, pour the jelly over the base and put the pie in the fridge overnight to set. 5 When you’re ready to serve, sprin­kle the re­main­ing bis­cuit crumbs over the top. Care­fully re­move the pie from the tin and slice into gen­er­ous wedges, us­ing a su­per-sharp knife dipped in boil­ing wa­ter to give a clean cut. Serve on its own or with hand­fuls of fruit to match your jelly flavour.

Recipes adapted from Three In­gre­di­ent Bak­ing

by Sarah Rainey (£12.99, Michael Joseph). Pho­tog­ra­phy Alis­tair Richard­son.

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