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Fresh Raspberry Pie Recipe

Fresh Raspberry Pie Recipe photo by Taste of Home

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Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.—Patricia Staudt, Marble Rock, Iowa

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Fresh Raspberry Pie Recipe

Prep: 15 min. + chilling Cook: 5 min. + cooling

Yield: 8 Servings

15 5 20

Ingredients

1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.

Nutritional Facts 1 piece (prepared with sugar-free gelatin and reduced-fat graham cracker crust) equals 163 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 30 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as Fresh Raspberry Pie in Taste of Home June/July 1996, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Fresh Raspberry Pie

Fresh Raspberry Pie

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(11-16) of 16 reviews

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Reviewed on Jul. 13, 2010 by janicegaw

This has been a favorite of my family for years. It's great served with whipped cream! I use flour instead of cornstarch because my husband is allergic to corn. Perfect every time

Reviewed on Jul. 12, 2010 by annarae1989

I love this recipe! I have made it several times now and everybody has loved it. Since raspberries arent always cheap I have started making it by substituting the jello and fruit with strawberries!!! This makes it even more delicious.

Reviewed on Jun. 21, 2010 by matteliz@swbell.net

Delicious fresh taste and color. Super-easy and summery. My kids love it.

Reviewed on Jun. 16, 2010 by Sally Miner

LOVE LOVE LOVE this recipe I have made it often during the late spring when raspberries are suddenly cheap again. When my parents are here I make it about 3 times they never get enough of it. As for the berries collapsing. READ the instructions. Let the sauce COOL before pouring over berries. I have no problems with this ever.

Reviewed on Feb. 17, 2010 by mjfarra

This was so easy! I used a graham cracker crust instead. The berries were broken down by the hot geletin mixture, but still plump and tasty!

Reviewed on Aug. 12, 2008 by wileeycoyote

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