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Raspberry-Orange Pie

 Raspberry-Orange Pie
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.
2 ServingsPrep: 20 min. + chilling


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


  • Microwave marshmallows and orange juice, uncovered, on high until
  • marshmallows are melted; stir until smooth. Cool until thickened,
  • about 7-12 minutes.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 236 calories, 9 g fat (4 g saturated fat), trace cholesterol, 151 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.