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Very Raspberry Pie Recipe
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Very Raspberry Pie Recipe

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4.5 20 21
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We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • RASPBERRY TOPPING:
  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • CREAM FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional

Nutritional Facts

441 calories: 1 piece, 17g fat (9g saturated fat), 31mg cholesterol, 206mg sodium, 70g carbohydrate (54g sugars, 7g fiber), 4g protein .

Directions

  1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
  2. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
  3. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
  4. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
  5. Store in the refrigerator. Garnish with mint if desired. Yield: 8 servings.
Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31

Sweet White Wine

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


Reviews for Very Raspberry Pie

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
kf2250
Reviewed Aug. 28, 2016

"Perfect recipe, just use a homemade graham cracker pie crust instead of a store-bought one. It makes the whole pie taste a lot better. All my friends beg me to make this pie for them! Highly recommend it"

MY REVIEW
bjhofman
Reviewed Jul. 14, 2015

"This sounds really good. How can I make it in a 9x13 pan?? Will I need to double the recipe?

Thanks for your help."

MY REVIEW
cookieeater2
Reviewed Aug. 3, 2014

"This pie was fantastic. I cut back the white sugar to 3/4 cup. I also strained the berries for the topping to cut down on the seeds."

MY REVIEW
CAB421
Reviewed Jan. 26, 2013

"I gave away 1 piece of this pie the first time I made it this summer, the rest (3 more) I ate all by myself. This is so good; I can't believe my taste buds, yum, yum... I told them where to find the recipe because it was so good. The fourth time, I did not have as many raspberries (end of season), but it was still great. If you don't like the recipe, you made it wrong. It is very sweet, but so what!!! I have told everybody I know how good it was. Thanks."

MY REVIEW
Abby_21
Reviewed Aug. 28, 2012

"Pie was okay. Used regular 9" pie crust. Way too much filling. Enough for two pies but only had one shell. Did not need six cups of raspberries either. Huge waste of expensive ingredients since I had no second shell. The pie tasted okay though...not great, but it WAS good"

MY REVIEW
vbsteffer
Reviewed Jul. 29, 2012

"My husband loved this. It was very yummy!"

MY REVIEW
LBurkey
Reviewed Jul. 28, 2012

"I give this a 4 1/2. This pie is fresh and delicious........great summer surprise."

MY REVIEW
maggieaw
Reviewed Jul. 24, 2012

"Too sweet, filling was too soft, didn't ever set up. Big mess and waste of precious raspberries. Will make my tried and true recipe, from now on. Big disappointment"

MY REVIEW
kaykay96
Reviewed Jul. 24, 2012

"I live in a 130 year old train depot in Louisiana!!..so I had to try this recipe..LOVE IT!!"

MY REVIEW
Kim179
Reviewed Jul. 22, 2012

"My mom has been making this pie for about 40 yrs except with pineapple or cherry topping. With the pineapple put a little of the juice in the cream cheese."

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