Glazed Raspberry Pie Recipe

4.5 4 5
Glazed Raspberry Pie Recipe
Glazed Raspberry Pie Recipe photo by Taste of Home
Publisher Photo

Glazed Raspberry Pie Recipe

Read Reviews
4.5 4 5
Publisher Photo
This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 5 cups fresh raspberries, divided
  • 1 cup water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • 1 pastry shell (9 inches), baked

Directions

In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside.
In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Glazed Raspberry Pie in Taste of Home June/July 2000, p45

Nutritional Facts

1 slice: 318 calories, 13g fat (6g saturated fat), 21mg cholesterol, 147mg sodium, 50g carbohydrate (29g sugars, 5g fiber), 3g protein.

  • 5 cups fresh raspberries, divided
  • 1 cup water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • 1 pastry shell (9 inches), baked
  1. In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside.
  2. In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
  3. In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Glazed Raspberry Pie in Taste of Home June/July 2000, p45

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Reviews forGlazed Raspberry Pie

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clhcooks User ID: 7528013 53739
Reviewed Jul. 25, 2014

"This was delicious! My husband prefers graham cracker crust, so I used that instead. Of course, what can make it better...chocolate :) Using a chocolate graham cracker crust made it a home run!"

MY REVIEW
Michelle near Mt. Rainier User ID: 1540401 95178
Reviewed Jun. 29, 2013

"This is my favorite fresh Raspberry pie. If the glaze is not thickened (as the other reviewer said happened) then cook a few moments longer until it is. It has a wonderful flavor and since the raspberries are fresh they aren't all mushy. I will be making this again and again."

MY REVIEW
Kris Countryman User ID: 1858674 77124
Reviewed Sep. 23, 2010

"I made this pie according to directions, however, it was very runny. Perhaps it needed more cornstarch. The flavor was very nice."

MY REVIEW
butterfly3gayle User ID: 3267063 23373
Reviewed Jul. 3, 2010

"Have made this pie quite a few times over the last few years. Very, Very Good!"

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