Raspberry-Orange Pie Recipe

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When my six children were little, we had a large raspberry patch. This recipe was one my "must make" list every summer. It's light and refreshing.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings


  • 5 large marshmallows
  • 4-1/2 teaspoons orange juice
  • 1/2 cup whipped topping
  • 1/3 cup fresh raspberries
  • 2 graham cracker tart shells

Nutritional Facts

1 each: 236 calories, 9g fat (4g saturated fat), trace cholesterol, 151mg sodium, 37g carbohydrate (20g sugars, 2g fiber), 2g protein


  1. Microwave marshmallows and orange juice, uncovered, on high until marshmallows are melted; stir until smooth. Cool until thickened, about 7-12 minutes.
  2. Place whipped topping in a small bowl; fold in the cooled marshmallow mixture. Gently stir in raspberries. Spoon into tart shells. Refrigerate for 2-3 hours. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry-Orange Pie in Cooking for One or Two Cookbook 2003, p300

Sweet White Wine

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

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