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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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Reviews for Raspberry Pie with Oat Crust

Raspberry Pie with Oat Crust

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Reviewed on Jun. 25, 2010 by dawnb529

Pie doesn't look like picture. Have a better low sugar raspberry pie recipe.

Reviewed on Jun. 24, 2010 by hbjh1204

This pie was a hit. Our group all friends are all trying to eat healthy and were really impressed with this pie. Very easy to make!!!!

Reviewed on Jun. 24, 2010 by echmelko

Loved the pie but had trouble getting the sugar free cook-and-serve pudding. Crust very nice. Used the regular cook-in-serve pudding.

Reviewed on Jun. 24, 2010 by Karen Ordner

My family liked it. Our daughter has diabetes so we always appreciate the nutrition info with recipes. The crust got great reviews. I couldn't find the sugar free cook and serve so I used regular and just added those carbs to the count. Will be making it again.

Reviewed on Jun. 24, 2010 by Trophywife

This is delicious and easy to make as well. A great way to use berries without using the oven as long as you make the crust ahead of time!

Reviewed on Jun. 24, 2010 by jeann c

I tried with the sugarfree items-My husband and I enjoyed--could also try with blackberries and blackberry jello or whatever berry you like.

Reviewed on Jun. 24, 2010 by slick145rd

The pie was excellent.I used frozen Raspberrys,with regular vanilla pudding mix,and regular Raspberry gelatin instead of sugar free.

Reviewed on Jun. 24, 2010 by mar4bill

Love the crust. Plan to use this for other pies. Filling is slightly on the tart side but good. Marlene

Reviewed on Jun. 23, 2010 by harleyboyy

Excellent recipe, easy to make and was very light and refreshing. My husband loves raspberries and I was not to sure of this recipe but he loved it. Great pie for summer and great low calorie desert!!!!!

Reviewed on Jun. 21, 2010 by Xrayrenee

This is a wonderful and flavorful pie to make and the added bonus being low fat and sugar free! I cooked the pudding and jello together with the 2 cups of water in the microwave until thick and bubbly and it worked great. A++

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