- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 package (3 ounces) raspberry gelatin
- 4 cups fresh raspberries
- 1 graham cracker crust (9 inches)
- 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.
- Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.
Reviews forFresh Raspberry Pie
"I make this pie all the time, but I use strawberries with sugar free raspberry gelatin. My recipe calls for 2 Tablespoons of cornstarch, 1-1/2 cups of water and 3 Tablespoons of sugar. I usually spread some of the gelatin mixture on the prebaked crust to help prevent a soggy crust. My recipe calls for 2 pints of berries (4 cups), but I usually use 5 and always have enough gel for good coverage. I just finished making this pie with the raspberries and used sugar free strawberry gelatin. yum! For the 3 T of sugar, I used Splenda Blend to reduce the sugar. You could certainly use all Splenda or whatever artificial sweetener that you prefer."
"My picky husband gave this a 10!"
"I wasn't sure how I'd feel about this recipe with the overload of raspberries, I'm glad I tried it. I love Graham cracker crust and shortcuts, the premade crust was perfect for this pie. The gelatin filling was very simple to make, the raspberry flavor from the gelatin wasn't overpowering. I'll wait to make this again when raspberries are in season. Perfect summer dessert!"
"This is supposed to be sugar-free rasperry gelatin. Website mistake. I have a few TOH cook books with recipe. I have made it many times. However, I use the Oreo pre-made crust with this recipe. It's healthy and a good way to get your fruit serving."
"This was very good with sugar-free raspberry gelatin and a reduced-fat graham cracker pie crust. We loved the light, fresh flavor, and it was so easy to make! Otherwise, I made it as written, and it was perfect. It was actually even sweeter than I expected. The 1/4 cup sugar does a good job of countering the tartness of the raspberries. I can't wait to try this recipe in a strawberry version the next time I find strawberries on sale!"
"I used a sweet pastry crust which is very easy, made in a mixer and a change from cracker crust. It contains egg, flour, sugar, butter. Google a recipe and just follow instructions. I have used both fresh and frozen raspberries and both turn out the same. I also used a large raspberry jello packet added to the sugar, water and cornflour mixture which gives it that beautiful deep red color and adds to flavor. I added the berries when this mixture had cooled a little., I then added the raspberry mixture to the crust and refrigerate. Everyone loves this and it is delicious. I also glazed the crust before adding raspberry mixture with beaten egg white to stop pastry going soft. This can be done as soon as the crust is out of the oven. It works great. This is one of those pies where you cannot stop at one slice. Great to serve with a big dollop of whipped cream. ( I doubled all ingredients except for raspberries) to make more of the sauce mixture."
"Not enough sauce to cover the berries. You need to double this. Other than having to run out to the store for more gelatin, this was a very easy recipe."
"Awesome recipe. Due to using 4 cups of berries, I had to double the amount of water, sugar, cornstarch, and raspberry gelatin because what the recipe calls for is not enough to cover the berries. I also added 1 cup of black berries."
"I tried this recipe for the first time on 7/8/14. I did make some adjustments to the recipe by making my own graham cracker crust: 1-1/2 cups graham cracker crumbs, 1/4 cup cinnamon-sugar and 1/4 cup melted butter OR margarine. I combined the crumbs, sugar-cinnamon mixture and melted butter together and pressed onto bottom and up sides of a 9" pie plate. I didn't have raspberry gelatin, so I used a package of Jello "Fruit Punch" flavor gelatin. I did place the crust into the oven on a baking sheet, the oven turned off after preheating to 400o F. I had the crust set for 15 minutes, then removed from oven. I think that the glaze for the berries is something for me to work with-perhaps I just might use about 1-1/4 to 1-1/2 cups water, but keep sugar and cornstarch as it is! OR: Instead of placing berries IN crust, I just might combine the berries WITH the gelatin glaze after cooling the 15 allotted minutes time! I admit that I'd had to make the glaze twice to really achieve a full crust of glazed raspberry filling! I won't make the glaze twice the next time as it seeped out of the crust and dripped on the baking sheet! However, I WAS able to work on the graham cracker crust. If I make this pie again and I probably WILL, I'm going to see how I can improve MY preparation of this pie filling! I think it does have a lovely color and as the pie sets, the berry filling does have to me, a jewel-like appearance! Thank you, Patricia Staudt, for sharing your recipe with Taste of Home! I'm planning to share this pie with my depts. at the local hospital where I volunteer! In fact, the departments are glad to be guinea pigs for the various Taste of Home treats which I bring in! delowenstein"