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Raspberry Royal Pie Recipe

Raspberry Royal Pie—the producer group's "signature pie"—showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries.

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Raspberry Royal Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

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Ingredients

CRUST:
1/4 cups all-purpose flour
1/2 cup pecans, finely chopped
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
FILLING
2 packages (10 ounces each) frozen unsweetened raspberries, thawed
1/3 cup sugar
1/4 cup cornstarch
1/3 cup water
Whipped cream

Directions

In a large bowl, beat the first six ingredients. Refrigerate for 30 minutes.
Pat into an ungreased 9-in. pie pan. Bake at 400° for 10-12 minutes or until golden brown. Cool. Meanwhile, drain the raspberries, reserving syrup; set aside.
In a large saucepan, combine sugar and cornstarch; gradually stir in water and raspberry syrup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 260 calories, 16 g fat (7 g saturated fat), 31 mg cholesterol, 153 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Raspberry Royal Pie in Taste of Home June/July 1994, p13