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Very Raspberry Pie

 Very Raspberry Pie
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
8 ServingsPrep: 30 min. + chilling


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


  • Mash about 2 cups raspberries to measure 1 cup; place in a small
  • saucepan. Add the sugar, cornstarch and water.
  • 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.
  • Meanwhile, for filling, beat the cream cheese, whipped topping and
  • confectioners' sugar in a small bowl. Spread in bottom of crust.
  • Top with remaining raspberries. Pour cooled raspberry sauce over top.
  • Refrigerate until set, about 3 hours.
  • Store in the refrigerator. Garnish with mint if desired. Yield: 8

2 of 2

Very Raspberry Pie (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 441 calories, 17 g fat (9 g saturated fat), 31 mg cholesterol, 206 mg sodium, 70 g carbohydrate, 7 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.