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My Raspberry Cream Pie

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Submitted by Bevyane

My Raspberry Cream Pie recipe

YIELD

8 servings

PREP

30 min

COOK

8 min

READY

4 hrs

Ingredients

1 ⅓ 315
CUPS ML PECANS *
2 3E+1
TABLESPOONS ML BUTTER
melted *
1 15
TABLESPOON ML SUGAR *
1 5
TEASPOON ML CINNAMON
ground *
½ 118
CUP ML WATER *
1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED *
6 9E+1
TABLESPOONS ML POWDERED SUGAR *
¼ 59
CUP ML SUGAR *
1 15
TABLESPOON ML LEMON JUICE
fresh *
0.6
TEASPOON ML SALT *
2 473
CUPS ML RASPBERRIES
or 1 bag (12 ounces) frozen unsweetened, thawed *
1 237

Directions

1.Preheat oven to 350°F. Combine ground pecans, melted butter, sugar substitute and cinnamon in medium bowl. Press onto bottom and up side of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.

2.Pour ½ cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened. Add powdered sugar, sugar substitute, lemon juice and salt to gelatin mixture. Cook and stir over medium-low heat until sugar and gelatin are completely dissolved. Stir in raspberries. Let stand about 30 minutes or until thickened.

3.Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture. Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving.

* not incl. in nutrient facts Arrow up button

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