Whitehouse Raspberry Pie
"I think this was a Johnson recipe, but I'm not for certain."
Original is 6 servings
Ingredients
- Pie Crust
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- Filling
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Nutritional
- Serving Size: 1 (246.4 g)
- Calories 561.8
- Total Fat - 19.7 g
- Saturated Fat - 9.2 g
- Cholesterol - 50.3 mg
- Sodium - 132.9 mg
- Total Carbohydrate - 55 g
- Dietary Fiber - 3.2 g
- Sugars - 43.2 g
- Protein - 3.2 g
- Calcium - 37.6 mg
- Iron - 0.9 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Crust
Step 1
Combine ingredients and press in a 10 inch pie plate.
Step 2
Bake in 375 degrees oven F for 8 minutes.
Step 3
Meanwhile, drain the thawed raspberries, saving 1 cup of juice.
Step 4
Soak gelatin in cold water.
Step 5
Mix the raspberry juice lemon zest and cinnamon and heat to boiling.
Step 6
Remove from heat.
Step 7
Add gelatin.
Step 8
Stir until combined.
Step 9
Chill until thickened.
Step 10
Add raspberries.
Step 11
Whip cream with vanilla.
Step 12
Fold into gelatin mixture.
Step 13
Pour into pie crust chill.
Tips
No special items needed.
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