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Flaky Raspberry Pie

 Flaky Raspberry Pie
This flavorful and bright raspberry pie is the perfect ending to a heavy meal. The fruitiness of the filling combines perfectly with the flaky crust for a scrumptious dessert.—Patricia Staudt, Marble Rock, Iowa
8 ServingsPrep: 20 min. + chilling


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 4 cups fresh raspberries
  • 1 reduced-fat graham cracker crust (8 inches)
  • Reduced-fat whipped topping, optional


  • 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. Garnish with whipped
  • topping if desired. Yield: 8 servings.
Nutritional Facts: 1 piece 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.