Instructions

Oreo Crust

1. Oreo Crust
2. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

1. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
2. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
4. Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

1. Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
2. Prepare the gelatine as per instructions.
3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
4. Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

1. When the pie is chilled top with some more blackberries and plums.