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Fresh Raspberry Pie

TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + cooling YIELD: 8 servings.
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.—Patricia Staudt, Marble Rock, Iowa

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 package (3 ounces) raspberry gelatin
  • 4 cups fresh raspberries
  • 1 reduced-fat graham cracker crust (9 inches)

Directions

  • 1. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
  • 2. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

Nutrition Facts

1 piece: 199 calories, 3g fat (1g saturated fat), 0 cholesterol, 120mg sodium, 40g carbohydrate (25g sugars, 4g fiber), 3g protein.

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