Raspberry-Orange Pie Recipe

Be the first to write a review

Rate recipe

When my six children were little, we had a large raspberry patch. This recipe was one my "must make" list every summer. It's light and refreshing.

This recipe is:

Quick

[X]

Rate Raspberry-Orange Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry-Orange Pie Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

20 20

Ingredients

5 large marshmallows
4-1/2 teaspoons orange juice
1/2 cup whipped topping
1/3 cup fresh raspberries
2 graham cracker tart shells

Directions

Microwave marshmallows and orange juice, uncovered, on high until marshmallows are melted; stir until smooth. Cool until thickened, about 7-12 minutes.
Place whipped topping in a small bowl; fold in the cooled marshmallow mixture. Gently stir in raspberries. Spoon into tart shells. Refrigerate for 2-3 hours. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 236 calories, 9 g fat (4 g saturated fat), trace cholesterol, 151 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Raspberry-Orange Pie in Cooking for One or Two Cookbook , p300