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Contest-Winning Raspberry Ribbon Pie Recipe

Contest-Winning Raspberry Ribbon Pie Recipe

It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
TOTAL TIME: Prep: 15 min. Bake: 10 min. + chilling YIELD:6-8 servings


  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • Additional whipped cream and fresh raspberries


  • 1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.
  • 2. In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
  • 3. In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
  • 4. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts

1 piece (calculated without additional whipped cream and fresh raspberries) equals 345 calories, 23 g fat (13 g saturated fat), 69 mg cholesterol, 189 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

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Wine Pairings

Sweet White Wine

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