Publisher Photo
Publisher Photo
Raspberry Royal Pie—the producer group's "signature pie"—showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • CRUST:
  • 1/4 cups all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • FILLING
  • 2 packages (10 ounces each) frozen unsweetened raspberries, thawed
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup water
  • Whipped cream

Directions

In a large bowl, beat the first six ingredients. Refrigerate for 30 minutes.
Pat into an ungreased 9-in. pie pan. Bake at 400° for 10-12 minutes or until golden brown. Cool. Meanwhile, drain the raspberries, reserving syrup; set aside.
In a large saucepan, combine sugar and cornstarch; gradually stir in water and raspberry syrup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream. Yield: 6-8 servings.
Originally published as Raspberry Royal Pie in Taste of Home June/July 1994, p13

Nutritional Facts

1 piece: 260 calories, 16g fat (7g saturated fat), 31mg cholesterol, 153mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 1g protein.

  • CRUST:
  • 1/4 cups all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • FILLING
  • 2 packages (10 ounces each) frozen unsweetened raspberries, thawed
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup water
  • Whipped cream
  1. In a large bowl, beat the first six ingredients. Refrigerate for 30 minutes.
  2. Pat into an ungreased 9-in. pie pan. Bake at 400° for 10-12 minutes or until golden brown. Cool. Meanwhile, drain the raspberries, reserving syrup; set aside.
  3. In a large saucepan, combine sugar and cornstarch; gradually stir in water and raspberry syrup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream. Yield: 6-8 servings.
Originally published as Raspberry Royal Pie in Taste of Home June/July 1994, p13

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