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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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Reviewed on Jul. 30, 2012 by 9364318

This was wonderful! I'm going to try it with fresh peaches. I wonder how it would turn out with frozen berries.

Reviewed on Sep. 15, 2011 by Kllinton

Made the pie with a graham cracker crust. Don't know that I really cared for this as a pie and not a graham cracker crust. I can see this, though, as the "jello-fruit" layer of pretzel salad. I will probably use it that way in the future.

Reviewed on Dec. 06, 2010 by jnjrok

Tasted just like freshly picked raspberries... yum!! Quick, easy and attractive. Wasn't sure up front if I would like the graham crust, but it really was good.

Reviewed on Jul. 23, 2010 by tagmrg

Made for last night's dessert - my family loved it. So easy and pretty! Will definitely be a keeper in my cookbook.

Reviewed on Jul. 21, 2010 by bkrochmalech

this is awesome. I wasn't sure about the graham cracker crust but is was so good. The graham crust helps it not to get soggy as it would in a regular curst. I also melted a small amout of red raspberry jam (seedless) and brushed that on top of the berries.

Reviewed on Jul. 20, 2010 by janicegaw

I have used frozen but if they have sugar added, I thaw the berries and drain most of the syrup off. I usually have some that I have frozen myself that don't have added sugar so they are fine. It works just as well with the frozen but the berries are softer.

Reviewed on Jul. 20, 2010 by Juansmom

to janicegaw...My mom also has a corn allergy, and we use ARROWROOT STARCH in place of cornstarch in recipes. It gives you that great, clear sauce you need for this and other recipes, unlike flour. There is no taste difference, and its all natural. We buy it at Penzeys Spices (Penzeys.com), but you can find it at health food stores too. We highly recommend it!

Reviewed on Jul. 20, 2010 by janvance@optilinl.us

Has anyone used frozen raspberries does it matter?

Reviewed on Jul. 19, 2010 by 7MAM

The same recipe, changing the fruit and gelatin to strawberry, makes an awesome strawberry pie similiar to the big boy kind. Enjoy. Family favorite.....

Reviewed on Jul. 15, 2010 by Angelique177

I made this pie using fresh local raspberries. Me and my family spent the day picking berries and this was the first recipe I made. It was delicious. It is a perfect way to preserve the fresh berry taste. I topped my pie with a little melted chocolate and a dusting of powdered sugar.

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