Raspberry Pie with Oat Crust Recipe
Raspberry Pie with Oat Crust Recipe
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 3 to 4 tablespoons cold water
- 2 cups water
- 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 4 cups fresh raspberries
- 1. In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper.
- 2. Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- 3. In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Yield: 8 servings.
One serving (1 piece) equals 167 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
Reviews for Raspberry Pie with Oat Crust
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"A Sugar-free Pie, how yummy. My husband enjoyed it too."
"Loved this sugar free pie. I doubled the recipe and made two pies. The crust was especially good and flaky."
"Excellent! My family just loved it! You couldn't tell it was sugar-free, and it was perfect to serve on a hot, humid day."
"One of the best pies I've ever had."
"I forgot to rate it! Also, is there a way to make the oatmeal crust w/o a food processor? sounds tasty"
"I found the SF cook-n-serve pudding at a Walmart superstore. Since I don't have a food processor, I used a graham cracker crust and used fresh strawberries w/SF strawberry Jello. My diabetic husband raved over it!"
"I made this last week for my husband and he loved it"
"Awesome One of the best recipes I have found for a diabetics desert."
"GREAT PIE! I used strawberries and it was a great hit at my workplace. I am going to be making this many times this summer. The crust is great also. I am going to use that with other types of pies."
"Excellent pie. Mine looked exactly like the picture. Couldn't find sugar free cook and serve so used instant, deducting 1/4 cup water from pudding to heat and dissolve my jello. Everyone loved the crust. Fabulous!"
"Pie doesn't look like picture. Have a better low sugar raspberry pie recipe."
"This pie was a hit. Our group all friends are all trying to eat healthy and were really impressed with this pie. Very easy to make!!!!"
"Loved the pie but had trouble getting the sugar free cook-and-serve pudding. Crust very nice. Used the regular cook-in-serve pudding."
"My family liked it. Our daughter has diabetes so we always appreciate the nutrition info with recipes. The crust got great reviews. I couldn't find the sugar free cook and serve so I used regular and just added those carbs to the count. Will be making it again."
"This is delicious and easy to make as well. A great way to use berries without using the oven as long as you make the crust ahead of time!"
"The pie was excellent.I used frozen Raspberrys,with regular vanilla pudding mix,and regular Raspberry gelatin instead of sugar free."
"Love the crust. Plan to use this for other pies. Filling is slightly on the tart side but good. Marlene"
"Excellent recipe, easy to make and was very light and refreshing. My husband loves raspberries and I was not to sure of this recipe but he loved it. Great pie for summer and great low calorie desert!!!!!"
"This is a wonderful and flavorful pie to make and the added bonus being low fat and sugar free! I cooked the pudding and jello together with the 2 cups of water in the microwave until thick and bubbly and it worked great. A++"
"Definitely would make this again! I substituted strawberries and strawberry gelatin, however, as strawberries are much more plentiful right now. I was apprehensive on how easily the crust might be manipulated with the addition of the oatmeal but was pleasantly surprised on how well I could work with it. The crust was very flavorful and a good compliment to the filling. This was one of the desserts at our Father's Day gathering and was hopeful that once I announced it was sugar-free it would be avoided and I would have leftovers to take to work this week. No such luck; just a scrap was left and all who tasted it enjoyed it immensely!"
"You're supposed to review THIS recipe. Don't waste our time by having us read "I can't wait to make this. It sounds wonderful!" And definitely don't tell us you used this instead of that or you did that instead of this. Rate THIS recipe as it is written. If you aren't going to do that, spare us your details!"
"ottomine1, could you use plain Knox gelatin and strawberry juice for the Jello? I have a recipe for homemade pudding. You can make it with sugar or sugar sub.2 cups milk, 3 egg yolks or ( egg sub.) 3 tablespoons cornstarch, 1/2 to 3/4 cup sugar,1 teaspoon vanilla, 2 Tablespoons Butter or margarine. For Chocolate pudding add Nestle Quick or cocoa until desired taste.Heat milk ( do not boil) Beat eggs, cornstarch and sugar. Put a little milk in egg mixture and stir until you have no lumps. Pour into pan with milk, cook until thick. Stir constantly. Don't let it stick to bottom or it will scorch. Add vanilla and butter. Add chocolate to taste. Cover with plactic wrap or wax paper while cooling to avode a skin forming on top. This is good hot with whipped topping or ice cream also.I make a strawberry pie like this with 6 cups berries ,1/2 cup sugar 1 1/2 cups water, 1 pkg. sugar free jello or 4 T. reg jello, 4 T. cornstarch. Mix every thing except berries together and boil 1 minute Add berries , toss to coat and put in graham cracker crust and chill until set."
"I won't make a dessert that uses jello and pudding mix, I bake with real food only."
"I WAS WONDERING IF YOU COULD USE FROZEN RASBERRIES IN THIS AND WOULD THEY NEED TO BE THAWED. THANKS. THE RECIPE SOUNDS VERY GOOD. RASBERRIES ARE VERY EXPENSIVE."
"The aspartame in the "sugar free" products should not be eaten by anyone. There is a sweetener on the market called xylitol that tastes like sugar, is all natural, and has no carb impact on your blood sugar. With that ingredient, this recipe is wonderful and healthy!"
"I've made this for several years, using strawberries. Heard about it at a Weight Watchers meeting 5 or 6 years ago. It's very good."
"I have a recipe almost like this for an Easy Strawberry Pie and it is wonderful. That one uses a reduced sugar graham crust and 2 1/2 cups water instead of 2 cups. I am definitely going to try this one and also pass it on to my sister who grows her own raspberries."
"Splenda does not have aspartame in its ingredient list."
"I haven't tried this yet - but I will - my only problem is that I cannot have "aspartame" which is in so many sugar free products. I'll be making the filling with plain gelatin and crushed raspberry juice and "regular" pudding ( if I can't find a from scratch recipe)"
"i used the crust of this recipe only and replaced the oil with applesauce...loved the crust"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.