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Raspberry Pie with Oat Crust Recipe

Raspberry Pie with Oat Crust Recipe photo by Taste of Home

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A diabetic for 30 years, I adapted this recipe to fit my needs. When I serve this pie, no one can believe it's sugarless. The oatmeal crust is so tender...and the filly is berry delicious! —Ginny Arandas of Greensburg, Pennsylvania

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Raspberry Pie with Oat Crust Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

Ingredients

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon salt
1/4 cup canola oil
3 to 4 tablespoons cold water
FILLING:
2 cups water
1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free raspberry gelatin
4 cups fresh raspberries

Directions

In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
Trim, seal and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: One serving (1 piece) equals 167 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Originally published as Raspberry Pie with Oat Crust in Light & Tasty April/May 2002, p39

Sweet White Wine

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

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Raspberry Pie with Oat Crust

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Reviewed on Apr. 16, 2012 by 421serenity

A Sugar-free Pie, how yummy. My husband enjoyed it too.

Reviewed on Aug. 11, 2010 by josiecavazos

Loved this sugar free pie. I doubled the recipe and made two pies. The crust was especially good and flaky.

Reviewed on Jul. 20, 2010 by PKRowson

Excellent! My family just loved it! You couldn't tell it was sugar-free, and it was perfect to serve on a hot, humid day.

Reviewed on Jul. 12, 2010 by sandyamoller

One of the best pies I've ever had.

Reviewed on Jun. 28, 2010 by SunnieB

I forgot to rate it! Also, is there a way to make the oatmeal crust w/o a food processor? sounds tasty

Reviewed on Jun. 28, 2010 by SunnieB

I found the SF cook-n-serve pudding at a Walmart superstore. Since I don't have a food processor, I used a graham cracker crust and used fresh strawberries w/SF strawberry Jello. My diabetic husband raved over it!

Reviewed on Jun. 27, 2010 by janeen1

I made this last week for my husband and he loved it

Reviewed on Jun. 26, 2010 by groverd

Awesome One of the best recipes I have found for a diabetics desert.

Reviewed on Jun. 25, 2010 by knitster52

GREAT PIE! I used strawberries and it was a great hit at my workplace. I am going to be making this many times this summer. The crust is great also. I am going to use that with other types of pies.

Reviewed on Jun. 25, 2010 by suesam

Excellent pie. Mine looked exactly like the picture. Couldn't find sugar free cook and serve so used instant, deducting 1/4 cup water from pudding to heat and dissolve my jello. Everyone loved the crust. Fabulous!

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