Fresh Raspberry Pie

6
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"I adapted this one to be lower in sugar than one I got from Food.com. It doesn't get made as often as I'd like, but it's certainly a treat, especially made with berries from the back yard. Cooking time is refrigeration time."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (158.6 g)
  • Calories 161
  • Total Fat - 5.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 80.9 mg
  • Sodium - 122.8 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 15.1 g
  • Protein - 8.8 g
  • Calcium - 54.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step 1

Combine sugar and corn starch in a saucepan; add water and bring to a boil, whisking constantly.

Step 2

Continue boiling and whisking for 2 minutes.

Step 3

Remove from heat; stir in gelatin powder until dissolved.

Step 4

Let stand for 15 minutes to thicken slightly.

Step 5

Spread raspberries into crust; pour gelatin mixture over berries and smooth top.

Step 6

Cover and refrigerate at least 3 hours to set.

Tips & Variations


No special items needed.

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