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Summer Berry Pie

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Submitted by joyrooster

YIELD

8 servings

PREP

15 min

COOK

5 min

READY

200 min

Ingredients

1 ½ 355
CUPS ML RASPBERRIES
1 ½ 355
CUPS ML STRAWBERRIES
sliced
1 237
CUP ML BLUEBERRIES
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, baked, cooled
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
1 ½ 355
CUPS ML WATER
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
strawberry, 4-serving package
8 231.2
OUNCES ML/G WHIPPED TOPPING, PREPARED
1 tub

Directions

Mix berries and pour into pastry shell.

Mix sugar and cornstarch in medium saucepan.

Gradually stir in water until smooth.

Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute.

Remove from heat.

Stir in gelatin until dissolved.

Cool to room temperature.

Pour over berries in pastry shell.

Refrigerate 3 hours.

Spread whipped topping over pie before serving.

Garnish with additional berries, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 228 26% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 44%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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