Deconstructed Raspberry Pie Recipe

Deconstructed Raspberry Pie Recipe photo by Taste of Home

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It took us a couple tries to get the crumb crust just right in this fun-to-make and even-funner-to-eat graham cracker pie. Try it with fresh strawberries or blueberries. —Healthy Cooking Test Kitchen

This recipe is:

Healthy

Quick

Diabetic Friendly

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Deconstructed Raspberry Pie Recipe

Prep: 15 min. Bake: 5 min. + cooling

Yield: 4 Servings

15 5 20

Ingredients

2-2/3 cups fresh raspberries
2 teaspoons sugar
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
4 tablespoons whipped cream in a can
1/4 teaspoon baking cocoa

Directions

In a small bowl, combine raspberries and sugar; set aside.
In another small bowl, combine cracker crumbs and butter. Press into an 8-in. x 6-in. rectangle on an ungreased baking sheet. Bake at 350° for 5-6 minutes or until lightly browned. Cool completely on a wire rack. Break into large pieces.
To assemble, divide half of graham cracker pieces among four dessert plates; top with 1/3 cup raspberries. Repeat layers. Top each with 1 tablespoon whipped cream and dust with cocoa. Yield: 4 servings.

Nutritional Facts 1 serving equals 153 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 109 mg sodium, 20 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 fruit, 1/2 starch.

Originally published as Deconstructed Raspberry Pie in Healthy Cooking June/July 2012, p29