Raspberry-Orange Pie Recipe

Be the first to add a review
Publisher Photo
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), 0 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.

Reviews for Raspberry-Orange Pie

5 Star
4 Star
3 Star
2 Star
1 Star
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
Loading Image
Loading Image