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
- 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)
- 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.
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.
Reviews for Fresh Raspberry Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review